White Chocolate Genoise Italian Sponge Cake Recette

Indulge in the heavenly lightness of this White Chocolate Genoise, a classic Italian sponge cake made without chemical leavening! This recipe uses the traditional method of incorporating air into the batter for a supremely delicate texture. The subtle vanilla complements the rich white chocolate, creating a melt-in-your-mouth experience. Perfect for elegant desserts, birthdays, or simply a special treat, this cake is easily layered and filled with your favorite whipped cream and fruit for an extra touch of decadence. Prepare to be amazed by its airy texture and exquisite flavor!

Préparation 20 min

Cuisson 35 min

Calories 1394 kcal

Protéines 59g

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White Chocolate Genoise Italian Sponge Cake

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour White Chocolate Genoise Italian Sponge Cake

8 ounces white chocolate
4 tablespoons unsalted butter
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
6 large eggs
1 ½ cups granulated sugar
3 tablespoons water

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Comment préparer 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

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60 Minutes Or Less Time To Make Course Preparation Desserts Easy Cakes

Questions fréquentes

Combien de temps faut-il pour préparer White Chocolate Genoise Italian Sponge Cake ?

White Chocolate Genoise Italian Sponge Cake prend environ 55 minutes du début à la fin — environ 20 minutes de préparation et 35 minutes de cuisson.

Combien de calories contient White Chocolate Genoise Italian Sponge Cake ?

White Chocolate Genoise Italian Sponge Cake contient environ 1394 calories par portion, avec environ 59 g de protéines, 57 g de glucides et 101 g de lipides.

De quels ingrédients ai-je besoin pour White Chocolate Genoise Italian Sponge Cake ?

Les principaux ingrédients de White Chocolate Genoise Italian Sponge Cake sont White Chocolate, Unsalted Butter, Vanilla, Cake Flour, Salt, Eggs. Consultez la liste complète avec les quantités ci-dessus.