rosso reefo
pizza mystro
I just had to share this recipe..its so incredibly easy and I've made it 4 times now with great results..way back in my restaurant days had to whisk the egg yolks first over on a double boiler and then fold in the beaten egg whites..all you need for this is a stand up kitchen aid mixer..don't think you can accomplish it by hand or a regular hand held beater..
made one incredible chocolate frosting cake and 3 apple sponge cakes with just layering sliced apples on the top before baking..
forget the parchment paper and just use Pam baking spray on 2 cake pans..I also cut down a bit on the sugar since I don't like desserts to sweet and fold in 2 table spoons of unsalted melted butter when folding in the flour..you can use this recipe for a multitude of different dessert..
enjoy..
--------------------------------4-Ingredient Sponge Cake (Video Recipe)
4.72 from 166 votes
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes
Once you master this easy European sponge cake (genoise), you can make hundreds of different cakes using this base!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $2-$4
Servings: 2 (9-inch) round cakes
Ingredients
6 large eggs room temperature
1 cup granulated sugar 210 grams
1 cup all-purpose flour 130 grams
1/2 tsp baking powder
Instructions
Prep:
Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
How to Make this Sponge Cake:
In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here’s the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a
made one incredible chocolate frosting cake and 3 apple sponge cakes with just layering sliced apples on the top before baking..
forget the parchment paper and just use Pam baking spray on 2 cake pans..I also cut down a bit on the sugar since I don't like desserts to sweet and fold in 2 table spoons of unsalted melted butter when folding in the flour..you can use this recipe for a multitude of different dessert..
enjoy..
--------------------------------4-Ingredient Sponge Cake (Video Recipe)
4.72 from 166 votes
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes
Once you master this easy European sponge cake (genoise), you can make hundreds of different cakes using this base!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $2-$4
Servings: 2 (9-inch) round cakes
Ingredients
6 large eggs room temperature
1 cup granulated sugar 210 grams
1 cup all-purpose flour 130 grams
1/2 tsp baking powder
Instructions
Prep:
Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
How to Make this Sponge Cake:
In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here’s the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a
