Zutaten für Italian Basic Genoise Sponge Cake
- 6 large eggs
- 6 large egg yolks
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups (180g) cake flour
- ¼ cup (30g) cornstarch
- ½ teaspoon salt
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Zubereitung von Italian Basic Genoise Sponge Cake
- Preheat oven to 350°F (175°C).
- In a large mixer bowl, using a wire whisk attachment, beat 6 large eggs, 6 large egg yolks, and 1 ½ cups (300g) granulated sugar on high speed for 15 minutes, or until the mixture has tripled in volume and is pale and thick.
- Add 1 teaspoon pure vanilla extract and mix for another 30 seconds.
- In a separate bowl, sift together 1 ½ cups (180g) cake flour, ¼ cup (30g) cornstarch, and ½ teaspoon salt.
- Gently fold the dry ingredients into the egg mixture using a rubber spatula or wooden spoon until just combined. Do not overmix.
- Grease and flour two 10-inch round cake pans.
- Divide the batter evenly between the prepared pans.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, use a long serrated knife to level the tops of the cakes.
- For layer cakes, carefully slice each cake horizontally into three even layers using a serrated knife.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
372g
Fat
27g
Carbs
56g
