Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, moist and fluffy sponge cake (genoise sponge cake). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Moist and Fluffy Sponge Cake (Genoise Sponge Cake) is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Moist and Fluffy Sponge Cake (Genoise Sponge Cake) is something that I have loved my whole life.

Bring the eggs to room temperature. Line the mold with parchment paper. It sticks well if you grease the mold lightly.

To begin with this particular recipe, we must prepare a few ingredients. You can cook moist and fluffy sponge cake (genoise sponge cake) using 6 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Moist and Fluffy Sponge Cake (Genoise Sponge Cake):

1. Prepare 3 Eggs (large)
2. Get 90 grams White flour
3. Take 90 grams Sugar
4. Get 40 grams Butter (unsalted if available) (or baking margarine)
5. Make ready 30 ml Milk
6. Prepare 1 tbsp Water

Try Chef Philippe's easy recipe with illustrated, step-by-step instructions. The génoise sponge is ready when golden. To check whether the génoise is cooked, insert the blade of a knife in the cake. If nothing sticks to the blade, you can.

Instructions to make Moist and Fluffy Sponge Cake (Genoise Sponge Cake):

1. Bring the eggs to room temperature. Sift the flour 2-3 times. Line the mold with parchment paper. It sticks well if you grease the mold lightly.
2. Combine the milk and butter in a container and heat up in a microwave. Melt the butter completely. Preheat the oven to 170℃.
3. Put the eggs into a bowl, add the sugar all at once and whip with a hand mixer (high speed) in a bain marie at about 60℃.
4. Check the temperature of the egg mixture and when it's 36℃ (it should feel a little warm when you touch), remove from the bain-marie and continue to whip at high speed. Use the same bain marie to keep the milk and butter mixture warm.
5. When thickened (about 5 minutes from Step 3 to this point), whisk slowly at low speed for about 3 minutes.
6. It looks shinier than when you whipped at high speed.
7. Change to a whisk. Add 1 tablespoon of water and whisk gently (by adding water, the flour will mix in easily).
8. Add the prepared flour in one go and whisk about 30~35 times.
9. Remove the milk and butter mixture from the bain marie, and add a small amount of the batter from Step 8 into it and mix. It's easier to mix them this way than adding the milk and butter mixture as it is to the batter.
10. Pour the Step 9 mixture into the batter from Step 8, and mix with a rubber spatula from the bottom 10-15 times. If the batter becomes creamy and shiny, it's done.
11. Pour the batter from Step 10 into the mold. Tap it on the counter to remove air.
12. Bake for 30-35 minutes at 170℃.
13. When you insert a skewer and it comes out with uncooked dough, bake for another 5 minutes while keeping an eye on the cake.
14. When it's baked, drop it from a height of 20 cm to prevent it from shrinking.
15. Place upside down on a cooling rack, remove from the mold and peel off the parchment paper. Cover with a tightly wrung out cloth to cool.
16. When it's cooled completely, put it in a plastic bag to rest in the fridge for 1/2-1 day. Doing so, the sponge cake will settle down and become easier to slice.
17. Slice into your desired thickness.

See more ideas about Genoise sponge, Genoise sponge cake recipe, Sponge cake recipes. Moist and Fluffy Sponge Cake Genoise Sponge Cake Recipe. This fluffy sponge cake recipe is a gorgeous cake for any occasion! Unlike a regular sponge cake or a Victoria sponge cake, as Genoise has fewer ingredients and relies on whipped egg whites and self-rising flour to create body in the cake, ultimately leading to the fluffiness of the cake. Pour the sponge cake mix on the dough after it doubles in size.

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