Genoise Cake Layer ( 6 inch)

Name: Genoise Cake Layer ( 6 inch)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 200 g Egg; 135 g Granulated sugar; 120 g All-purpose flour; 40 ml Whole milk OR melted butter same amount

Genoise is a classic spongy cake layer, and it’s great for stacking cakes together. It bakes up very tall, so you can slice it horizontally to create cake layers once cooled, you can slice them and store them for future use in the freezer or use them right away.

Prep

15m

Cook

35m

Total

50m

Genoise Cake Layer ( 6 inch)

Genoise is a classic spongy cake layer, and it’s great for stacking cakes together. It bakes up very tall, so you can slice it horizontally to create cake layers once cooled, you can slice them and store them for future use in the freezer or use them right away.

Prep

15m

Cook

35m

Total

50m

Ingredients

Method

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Step 1

Preheat the oven to 350ºF (175ºC). Brush a round, 6-inch cake pan with butter and dust with flour. Line the bottom and sides of the pan with parchment paper.

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For

200

Egg, at room temperature

135

Granulated sugar

120

All-purpose flour

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Lactosetheintolerant

5 months ago

This is going to sound like a silly question but, if you weigh your egg, and it is not 200 grams, would you add or subtract the white or the yolk to adjust it to the 200 grams? Or is it just a matter of preference on the outcome?

Lyn

2 months ago

I would whisk together white and yolk then add or subtract would this be the right way to go ?

Bake it with mel

2 months ago

Such a good question! I can see you taking baking seriously this is one of my main tips i love to talk about. The answer is you should always weigh your eggs. The yolk is generally 20g and the white is usually 30g. When missing grams for the last amount i whisk my whole egg together and then weigh out the remaining amount this way you get an even amount of yolk and white.

Bake it with mel

5 months ago

This one cake if baked in a 6 inch x 3 inch cake pan will rise all the way to the top and you can then slice it into 3 separate layers. Note that whipped the eggs to stiff peak ( ribbon stage) is the most important part of this recipe as there is no baking powder or other form of leavening agent in this recipe so take your time using eggs at room temp, and adding the sugar slowly.

Bake it with mel

5 months ago

One egg is usually between 50 to 55g each. The yolk is 20g and the white is usually around 30g. So 200g is usually about 4 eggs ( out of their shells)