Thursday, February 13, 2014

Classic Genoise (Sponge Cake)


Leaps and bounds, nava-k indeed is bouncing back happily and strongly with a sweet treat today reat (Rose Sago Gula Melaka & Fried Pineapple Rolls). Precisely. I should feel absolutely great right? Sure, why not? Why should I doubt myself? I bake, oh-my, joy to my world. I actually baked this Classic Genoise/Sponge Cake. Soft, spongy, crumbly and a melting moment, oh-boy, I did it (Mandarin Orange Cake, Oats Raisin Cookies, Milo Cake & Butter Cake). Mind you, akin a major breakthrough achievement, sometimes patience is not my virtue, especially when my mind is bogged down with so many matters, some I believe can be solved, whereas others I believe may remain as major question marks. On this day, I just felt like emptying my emotional bag by baking. I sure, yes, inserted an extra patience memory drive, thereafter got down on it. Egg and sugar whisked, flour patiently folded in and I patiently waited for the waffling whiff of this cake. I sure did. Whiff scented my kitchen, out came this Classi Genoise/Sponge Cake. The top secret I must tell you, anyway not really a secret to those who bake at Masterchef level, but for those like me, the crucial technic is folding the flour. Do not over-fold or rush through (Orange Cheesecake, Cherry Vanilla Rice Pudding & Chocolate Rum Tart). Otherwise, disaster will await you.
Ingredients
3 eggs (room temperature)
80g caster sugar
40g melted butter
80g cake flour
20g corn flour

Method
Create a double boiler and whisk eggs and sugar till slightly warm and foamy.
Remove from heat and whisk to "ribbon stage" (more at Strawberry Short Cake).
(Drop and see a line).
Sift cake flour and corn flour over the batter and carefully fold in.
(No lumps, be gentle and fold from bottom up).
Stream warm melted butter and fold in.
(Be careful not to over fold)
Tip mixture into a buttered baking pan.
Bake at 16C for about 20-25 minutess/ till cake is cooked.
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29 comments:

  1. nicely made akka.... love the red and black in pics... :)

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  2. Delicious cake ...so soft and spongy !! Would love to grab a slice dear :)

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  3. Wow..looks yummy .happy valentines day navi..
    Check my new ppst : http://www.cosmochics.com/reviews/lakme-9-to-5-matte-lip-color-in-scarlet-drill-review-swatches/#comment-32691

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  4. Yummy... :)
    Have a nice day
    www.beingbeautifulandpretty.com

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  5. Nava, your cake look so good, must be yummy.... happy valentines day.

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  6. Looking so soft and delicious !!

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  7. this looks super spongy ...def ur becoming expert in cakes now

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  8. Simple yet beautiful cake. I adore the flowers! Happy Valentines Day everyone.

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  9. They look super yummy. Nice to eat with kopi o. Yup...am a kopi addict :p

    Happy Valentine Day, Nava :)

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  10. Cake looks really airy and fluffy... Happy V-day Nava!

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  11. Happy Valentine day to you nava..
    The sponge cake looks very fluffy and nice..

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  12. Hi Nava, so beautiful and I like the red flowers, It enhanced the cake and make it so tempting. Happy Valentine's Day to you too :)

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  13. lovely presentation...lovely color and also looks so soft...

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  14. Sponge cake looks really spongy and inviting, I love your presentation and clicks... Happy Valentine's day...

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  15. I would love to have your genoise with some strawberry sauce. :D

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  16. looks delicious n love the clicks..

    my recent one :http://natashabhatt.blogspot.in/2014/02/valentines-day-celebration-2014-with-my.html

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  17. So pretty! It isn't easy to get a perfect genoise without practice. You seem to have mastered it already. It looks lovely and elegant.

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  18. Such a lovely cake dear :) i am really obsessed with the wonderful looks and the presentation :) cute red flowers are looking so great :) Happy Valentines day :* Muwaah love

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  19. It has come out so perfectly. I love sponge cakes.

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  20. lovely sponge cake and wonderful presentation

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  21. it goes well with a cup of black coffee

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  22. Can cornflour be replaced with anything else? Looks so soft and moist though :)

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  23. Gosh, those flower decors are so pretty! xoxo

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