Zutaten für White Chocolate Genoise Italian Sponge Cake
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Zubereitung von White Chocolate Genoise Italian Sponge Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8 1/2-inch springform pan. Line the bottom with parchment paper, grease and flour the paper.
- Melt 8 ounces of white chocolate and 4 tablespoons of unsalted butter in a heatproof bowl set over a pan of simmering water. Add 1 teaspoon of vanilla extract and 3 tablespoons of water. Stir until smooth and glossy. Remove from heat and let cool completely.
- In a medium bowl, whisk together 1 ½ cups of all-purpose flour and ¼ teaspoon of salt.
- In a large bowl, using an electric mixer, beat 6 large eggs with 1 ½ cups of granulated sugar on high speed for 5-7 minutes, or until the mixture is pale, thick, and tripled in volume. The mixture should form a ribbon when the beaters are lifted.
- Gently fold in the dry ingredients (flour and salt) in thirds, mixing until just combined. Then, gently fold in the cooled white chocolate mixture until no streaks remain.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before running a thin knife around the edges to loosen it.
- Remove the sides of the springform pan. Invert the cake onto a wire rack and carefully peel off the parchment paper.
- Reinvert the cake onto the rack and let cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
473g
Fat
179g
Carbs
57g
