La génoise apprivoisée (taming the genoise)

My first génoise ! YEAH !
It’s really silly but that took me decades to decide to make one. I was sure that sponge cake was very difficult to make without pro equipment and I don’t even have an electric egg beater.
I was wrong !

The shape is nice for a first try, I think. I didn’t even put paper in the mold. I only greased it with butter. No problem to get the cake out.

In addition as my kitchen scale is broken, I totally eyeballed ingredients.

1 egg (medium size)
3 tablespoons (very full) of flour
3 tbs of sugar (or vanilla sugar , or sugar + vanilla essence)
1 tbs of unsalted butter

Prepare the flour (sieve it). Put the butter in a cup. Break the egg in a metal bowl, add the sugar, beat.
-Bring a saucepan 2/3 full of water to boil, stop.
Bath the butter cup to melt it, set aside.
-Bath the metal in the water and beat till it triples of volume in a nice foam (10 minutes).
Get out of the water, keep beating a while (5 minutes).
-Add 2 tbs of egg to the butter, mix.
Add the flour to the rest of egg, stir carefully. Add in the butter. Pour in greased molds (2/3 of height).
-Bake at 180 degrees C. It’s done when the top is brown and a toothpick gets out dry. That took 20 minutes.
-Take out of the mold. Let cool on a grill.

Texture was perfect, soft, delicious…

6 thoughts on “La génoise apprivoisée (taming the genoise)

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