Its been ages since I’ve posted a cake recipe here. Truth is, i haven’t baked a cake in ages. In spite of tempting Ro every now and then saying, I’ll bake a cake, I never get around to doing it. I did bake once or twice in between, but fetched not so nice results- that and the lack of motivation to take pictures left me hanging.
Coming to the genoise cake. I suck at it. Like I’ve never ever got a sponge that is so so soft and spongy, but always managed to over bake it, over fold it, under fold it, under bake it and whatever can go wrong with it, it always used to happen to my sponge cakes. I love eating sponge cakes, and every time i try a new recipe, its a disaster, hence absolute deprivation of sponge cakes.
PS. I baked 2 cakes with the above measurement. Didn’t want to take a chance and double it.
Milk- 1/4 cup
Butter- 3 tbsp
Vanilla extract- 1 tsp
Eggs- 3, at room temperature
Egg yolks- 3, at room temperature
Sugar- 6 oz (1 cup minus 2 tbsp)
Plain flour- 3/4th cup
Preheat oven to 205C and grease a 9×12 inch jelly roll pan and line with baking paper.
Mix together the milk, butter and vanilla extract in a saucepan and bring to a simmer.
Take off heat and keep aside.
Into the bowl of your free standing mixer, add the eggs, egg yolks and sugar and beat on high using your paddle attachment for about 8 minutes or till the mixture is really thick and when the paddle is lifted the batter falls down in ribbons and hold its shape for about 5 seconds before dissolving. This step is very very important, don’t skip.
Slowly trickle the warm milk mix through the side of the bowl.
Sift in the flour in 3 additions, folding well after each. I did this using the slowest speed on my mixer, just until incorporated. But if you are not comfortable doing this in your mixer, do it by hand using a spatula.
Make sure you scrape the bottom of the bowl while folding, but not too harsh that you deflate the mix.
Pour into the prepared pan and using an offset spatula spread the batter around, making it into corners etc. Even the top so there is consistency in the baking
Bake in the middle shelf of your preheated oven for about 12 minutes till golden and springs back to your touch
Take it out of the oven and when still hot, loosen the sides using a blunt knife.
Turn it out into a wire rack carefully, cool completely and use as required.