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Bring the oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat the four. Crumble and shape the dough into an 8-inch round muffin.
Gather all of the dry ingredients: Combine the flour, chemical release agent, and salt in a medium bowl and mix well. The group
side by side.
Masher the eggs and sugar in a large bowl with an electric mixer on high speed until the eggs are fluffy and light.
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dense and pale, about 5 minutes. Gradually add the sugar while beating constantly until the mixture is light.
and mollusk.
Mix the dry ingredients: Gently mix the dried ingredients with the egg white mixture.
pours en faisant attention de ne pas écrever la pâte.
Mascher le lait et le beurre fondu dans un petit bol avant d’ajouter les deux. Incluis le vapor de vanille.
Gradually add the milk mixture to the dough until it is well combined.
To cook, stir the dough into the prepared cake mixture. To release everything, gently tap the dish on the table.
air bubbles. Cook in a preheated oven for 25 to 30 minutes, or until a cure-dent is inserted into the center.
propre ressort du center.
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Chill before serving: After 10 minutes in the fridge, transfer the cake to a grill to finish cooling.
Allow to cool completely. As is or with your preferred garnishes, serve the génoise.
Make the most of your génoise house!
Final thoughts on the recipe
Your génoise house is complete! Congratulations! This delicious cake will, without a doubt, impress right away.
de son aspect léger et airy. That you choose to taste it in its natural state, garnished with fresh or herbs.
is a multipurpose dessert that everyone will love, made with fouetté cream. This sponge is perfect for any event.
In your repertoire of pastries, the cake will undoubtedly become a favorite. Enjoy your delicious creation and share it with the world!
with loved ones and friends!