Sponge cake, Genoise Cake and chiffon cake are often regarded as being one and the same, they are actually quite different.

Sponge cake contains no fat, the yolks and white need to be beaten separately.

Genoise cake is uncommonly known. it contains clarified butter, and it is no need to separate the eggs, it is beaten in whole over warm water.

While, chiffon cake is a hybrid of the sponge and genoise. it contains oil that keep the cake moist and tender. And the eggs are beaten separately.

I chose this genoise cake to make with my Thermomix as a base cake for my son’s birthday cake, with the versatility, light and delicate, yet structurally firm, it can hold the fillings and frosting well.

Using 8 inch and 6 inch génoise cake to fill in between each cake (cut half horizontally) with a very lightly sweetened whipped cream and dried cranberries and fresh blueberries, frost it with additional whipped cream and blueberries on top with some nuts, and garnished with black sesame powder mix with poppy seeds (as road), powdered lotus biscuits, toasted walnuts, sliced almond and pistachio (as soils)! The rest are real toys!

6 inch genoise cake ingredients recipes

6 inch Genoise Sponge Cake

Category, DifficultyBeginner

I love this genoise sponge cake recipe. It’s easy, versatile and you can make hundreds of different cakes with this base. This is a classic European sponge cake (aka Genoise).

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

 4 Eggs
 40 g Sugar
 20 g Melted Butter
 20 g Milk
 50 g Cake Flour

1

Preheat oven for 160°C. Prepare a clean 6 inch baking mould with a baking sheet lay on the bottom.

2

Place a small bowl on top of the lids, place 20g milk and 20g melted butter mix well and set aside.

3

Place another separate small bowl on top of the lids, sift the cake flour into the bowl and set aside.

4

Add sugar into Thermomix mixing bowl and grind for 10 sec | speed 10. *skip this step if you using fine sugar*

5

With the sugar in place. Insert butterwhisk into mixing bowl, add the eggs and whip for 10 mins | 45°C | speed 4 without measuring cups.

6

Without open the lids, whip for 5 mins | - | speed 3.5

7

Add the reserved flour and milk and melted butter mixture, mix for 7 sec | speed 3.

8

Remove the butterwhisk, gently fold in the loose flour *if any* with spatula, pour the mixture into the prepared 6 inch baking mould.

9

Bake for 30 - 35 mins 160°C. Remove the mould and flip upside down on cake inverted cooling rack and let it cool.

10

Remove from the mould when it’s completely cool to touch.

Ingredients

 4 Eggs
 40 g Sugar
 20 g Melted Butter
 20 g Milk
 50 g Cake Flour

Directions

1

Preheat oven for 160°C. Prepare a clean 6 inch baking mould with a baking sheet lay on the bottom.

2

Place a small bowl on top of the lids, place 20g milk and 20g melted butter mix well and set aside.

3

Place another separate small bowl on top of the lids, sift the cake flour into the bowl and set aside.

4

Add sugar into Thermomix mixing bowl and grind for 10 sec | speed 10. *skip this step if you using fine sugar*

5

With the sugar in place. Insert butterwhisk into mixing bowl, add the eggs and whip for 10 mins | 45°C | speed 4 without measuring cups.

6

Without open the lids, whip for 5 mins | - | speed 3.5

7

Add the reserved flour and milk and melted butter mixture, mix for 7 sec | speed 3.

8

Remove the butterwhisk, gently fold in the loose flour *if any* with spatula, pour the mixture into the prepared 6 inch baking mould.

9

Bake for 30 - 35 mins 160°C. Remove the mould and flip upside down on cake inverted cooling rack and let it cool.

10

Remove from the mould when it’s completely cool to touch.

6 inch Genoise Sponge Cake

Tips: melt the butter in microwave for 10-15 seconds.

8 inch genoise cake ingredients

simply use the amount of ingredients below and follow the same steps as above.

  • 6 eggs
  • 60g sugar
  • 75g cake flour
  • 30g melted butter
  • 30g milk
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