Whole-Egg Genoise Sponge Cake with Honey
From the MolalaCook kitchen · 烘焙手記
Whole-Egg Genoise Sponge Cake with Honey
蜂蜜全蛋海綿蛋糕
Warm the eggs to 40°C before whipping this honey genoise.
▶ Watch the recipe
Before you begin
Mixing a little batter into the warm butter first helps the fat blend without flattening the egg foam. Mixing a spoonful of airy batter into the butter first makes the two mixtures closer in consistency.
Method 做法
Warm the two mixtures
Combine the butter and milk in one bowl and warm over a water bath to about 60°C. In a separate bowl mix the eggs, extra yolk, honey and sugar. Warm over a water bath, stirring, to about 40°C.
See this stage at 2:02 →
Whip the eggs
Lift the egg bowl from the water bath and beat until pale and thick. The whisk should leave a ribbon of batter on the surface before it sinks back.
Fold and lighten the butter
Sift the flour over the whipped eggs and fold gently, about 30 strokes as a guide. Mix a small portion of batter thoroughly into the warm butter and milk. Pour it back into the main batter and fold, reaching right down to the bottom, until even.
See this stage at 4:40 →
Bake
Pour into the prepared cake tin. Bake in a preheated oven at 150°C (302°F) for about 30–35 minutes, until the top springs back lightly. Cool before slicing.
See this stage at 5:19 →
Watch & bake along
Whole-Egg Genoise Sponge Cake with Honey
✦How can I tell when folding is complete?+
Tools for this recipe
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
