FLUFFY Vanilla Sponge Cake Recipe | The BEST Genoise Sponge Cake
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- čas přidán 14. 02. 2021
- Today, I’m sharing how to make the fluffiest genoise sponge cake! This sponge cake is very simple, but one mistake can hugely affect the texture, like so many other pastries. That is why I’m sharing my tips and tricks to make it fluffy and silky in this video so that you can make it successful at home. Give the video a thumbs up & share it with your friend if you liked it!
INGREDIENTS
For 2 6”(15cm) pans or 1 8”(20cm) pan
▪ Egg: 4 large eggs
▪ Granulated sugar: 140g (4.9oz)
▪ Cake flour: 130g (4.6oz)
▪ Milk: 20g (0.7oz, about 4 tsp)
▪ Oil: 40g (1.4oz)
▪ Vanilla extract: 1/4 tsp
BAKE at 355F | 180C for about 25 - 30 mins for 2 6’ pans.
Or about 35 mins for 1 8” pan.
📖 Get the printable recipe from my blog!:
pastryliving.com/how-to-make-...
Check out this video to learn how to make a biscuit sponge:
• How To Make Biscuit Sp...
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MUSIC:
Music by Ice Cream Cult - Snow Day! (Feat. Joey Boone) - thmatc.co/?l=53E344A6
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#genoise #spongecake #geoisecake #genoisecakerecipe - Jak na to + styl
One tip I can give when you have a very flufy and light batter where you have to add liquids to.
Take a couple tablespoons of the batter, mix it with the liquid (in this case the oil and milk) and put it back in the big bowl of batter. It will incorporate much easier and you don't lose as much air bubbles and your batter stays fluffy.
Ya that what I do too ❤❤❤
I’m confused. Can you tell me what you mean by mixing the batter in with the liquid? Do you mean the cake flour and add a bit to the liquids?
You mix a small quantity from the batter (eggs and flour) with oil and milk and add the small batter quantity to main batter, instead of mixing the oil and milk directly to the big batter. @@15Amen43
I wish you mentioned this while explaining in the video, I had to read the comments to understand where I ruined it! I lost all the bubbles!
How much use baking powder in this cake?
I don’t ever make comments on CZcams but this recipe is amazing that I must. I tried many different recipes from other videos and blogs but this one is the only one that turned out great! Thank you so much for this! 🙏 Please try this recipe! You will not regret!
I tried to make this cake dozens of times. Dry, crumbly, unpleasant. Then I watched your video. The clear, detailed instructions made a world of change, and now I get to make delicious genoise cakes. Thank you!
I’m literally smiling while eating this soft and beautiful cake 😍 thank you a lot for sharing this recipe to the world ❤️
Omg I just tried your recipe. I used a 20cm tin and baked for 35m (your recipe was on point), toothpick came out clean! I tried another recipe twice and it collapsed both times :( so glad my third one two days in a row finally turned out well! Fingers crossed! Thank you so much for the explanation and tips 💕 you’re a star!
Hi an update, I used your recipe for my daughter’s birthday cake and it came out amazing! Every person who ate the cake said that was the best cake they ever tasted. Thank you 😊
Omg thank you!🥰 love that! Thanks for sharing it.
Your very helpful comments during the process helped me considerably. Before watching your video, I was never able-literally-to come up with a decent genoise. I and did try plenty of recipes over the years, and all with the same awful results. Very frustrating. I made your recipe yesterday, following all the steps and tips, and it came out absolutely perfect! I was ecstatic. I still am. Thank you so much!
I am happy to see checking the temperature of the mixture just like and regular mom cooking for her family. No complicated info or high end brandy tools. Simple simple
I just made your genoise and it turned out beautifully. Your tips were game changers for me making a real genoise (vs the biscuit version I think??- I wasn’t aware that there was a difference until I watched this video so thank you so much).
For us home bakers these tips from trained professionals such as yourself are what spurs us on to try to perfect the technique that might be second nature to you. Thank you so much for sharing your knowledge and teaching us. ❤️🇨🇦
Thank you so much! I’m so glad🥰 I’m happy to share what I know so that you all can enjoy baking at home even more❤️ Thank you for your support!
gud eve can you give a recipe
I hope this will be helpful for you! - I filmed this video early in the morning, you might be able to tell a bit from my face lol ..and thank god Rei didn't wake up!
Lol...I was wondering why she wasn't there to eat the cake as usual
Just pulled my cake out if the oven, and thanks to your simple instructions, my sponge came out perfect the very first time. You have got a new subscriber👍great video all around. I'm looking forward to exploring your other recipes, and seeing more of your beautiful face as well. Take care!
what was the measurements for the ingredients?
@@pinfrench4358 in the video description👍
I have tried - and failed- at making genoise sponge cakes in the past. This was the perfect cake for my princess torte recipe cake. I can't thank you enough for showing your detailed technique! Thank you!
Aya your knowledge in baking is absolutely incredible and I’m so proud of you for making this video and the rest of your collection of videos free to watch and I feel like I’m in a master class as I’m learning so so much about baking I always knew it was a science but this just reaches another level and I’m so excited to finally find a channel that will help you learn and challenge yourself to make that step up from what my Nan had taught me when I was able to stand on a chair to help stir , roll, cut , bake and the best part of baking is in the tasting wow I’m definitely be watch then watch again and bring Aya into my kitchen in Sydney to help me step by step with what ever I have chosen to make this is amazing work and I’m very on board with your knowledge just not putting things in and cook it’s so amazing thank you 🙏
OH MY Goodness!!! This was such a perfect cake recipe! I have made about a dozen different variations of cake trying to find one that wasn't too dry or had big bubbles or tasted eggy. With all your amazing tips, this cake came out perfect the first time I tried it! I won't ever need to look for another recipe again! Thank you so so very much!
I'm SO glad!!😌 Thank you for sharing it🙏
A
Now i will make some damson jam ready for my next Victoria sponge cake change from strawberry
Ditto on that, best tutorial ever, tried making numerous times , all failed
This time perfection.
please i need measurements of flour and sugar
Yeay, thank you for the recipe XD !! I just learned baking and pastry. This channel helps me a lot !!
Thank you😊 I’m so glad!💕
Your merhod is the best for Genoise sponge cake! Thank You!
Had to come back to comment, 🥰so happy I found this cake,I had tried baking many times before but it will come out very dense/ heavy and sometimes dry, so I tried this 2 days ago for husband’s birthday, and omg it looks and tastes like the one from the Bakery, I know I will use the same recipe in 2 months for my son’s birthday
I came back to say thank you! I tried many sponge cake recipes and nothing was like this one. Thank you for sharing your secrets with us :)
You are so welcome! I'm so glad😌
Just made my first sponge ever. Grated a heaped tbsp of orange rind, and added that to the oil mix, dash of orange food colouring - Whole thing was divine! Thankyou. This was a practice run, going to make another two next week with some dark chocolate ganache filling and oven roasted almonds on top. Really looking forward to it!
Thank you for sharing the result! I'm glad it worked great! That cake sounds amazing😊
The best I've ever seen. Infinitely thankful 🌟💕🌟
Really good. Minded all of her tips and the cakes were perfect!
I made a strawberry shortcake out of this and it turned out so so nice, light and fluffy! Thank you so much for the detailed instructions :)
I’m glad!!😊 Thanks for sharing.
Really good detail! and facts i learned a lot
Awesome😊❤️
I just want to say THANK YOU Aya for sharing this recipe!!! This sponge is fool proof and it always comes out so stable and excellent??
Aww my pleasure! I’m so glad❤️
Thank you for this video. The cake looks amazing. I'm going to try to make this tomorrow.
I’ve looked for this recipe for years
This is the light sponge cake that you can eat it without adding any cream. Not the hard bulky biscuit cake
Thank you so much
I’m making it for the second time this week
Awesome😊❤️ What a sweet feedback. Thank you so much!
I have 2 questions
-what if I dont warm up eggs sugar mixture
- how do I know if I have over whipped e mixture, cos i can see bubbles in it and it doesn’t look creamy
Thank you for not cutting the clip when you mix! It’s very helpful. I will try this recipe next time :) it looks great
Thank you!!
I like the recipe and the simple way.Thank you so much !😊
Hi,
I have been baking for 5 to 6 years now wanted to make a pillow soft dry vanilla cake and tried this recipe.
Perfect recipe lovely cake my entire family loved it thank you ❤😊
Hi Aya.... I've been baking cakes (mostly unsuccessfully) and this was the first cake that turned out EXACTLY as it was supposed to be. You were so spot on with your detailed teaching and uncut footage that it even made me learn. Thank you so much!
I've subscribed because you fully deserve it.
Where can I the the quantities for the recipe ?.
@@salimgoolamhoosen4122 the description
This recipe, steps and tips are perfect.. I tried and the cake texture and taste is amazing ❤️❤️❤️ highly recommended Thank you chef Aya
Awesome🥰 Thank you!!
But how much ingredients 😭
My first ever attempt at a Genoise sponge was in the 70's. Way before internet and Yt. Mine turned out like a chapati. The recipe stated I had to make 3layers by slicing through my cake. Needless to say it went in the bin. I will now attempt to make a Genoise from your recipe and following your instructions. Thanks
OMG, Aya thank you! This turn out very moist and delicious!! Very easy to follow 👍
Thank you! You always do such a good job teaching us what to look for to increase our success 💕
Thank you, I try! I have so much I want to share, always end up talking SO much lol
@@PastryLivingwithAya Thank you Chef Aya .I baked it and turned out soo well...another question ,I used the same measurement as in description but the height was not the same.can I double the mesurement next time?
Thank you❤
Hi Chef Aya, I’m a home baker and it’s only from your tutorials that I have nailed how to do Genoise the right way. I have baked this 3rd time now and I’m loving it everytime. Thank you so much! 😍
I'm so glad you nailed it!!!😀 Thank you for letting me know😉🙏💓
This is the kind of sponge cake we made in pastry school. It's a wonderful cake that is leavened only by eggs and has little or no fat. Thanks for bringing back back good memories.
Thank you! I'm glad you found the video😊
今年のクリスマスケーキはこちらのレシピで作りました！他のCZcamsrの方のレシピも試したんですが、断然アヤさんのが簡単で美味しかったです。これからスポンジケーキはこのレシピでいきます。ありがとう😊
Wow. Your technique tips are invaluable. One of the reasons that sets you apart. Thank you .
Thank you so much🙏🥰
WOW i tried this just now, for the first time and it turned out so fluffy, so great, and my kids love it. i'm so happy.i learned a lot from you chef ❤️thank you so much for the recipe. do you have video when you using butter for the sponge cake?
Aww I’m so glad!!!🥰 Thank you for sharing that. I don’t have the video but hope to share it someday.
My cake turned out really really good. I am so grateful i found you. Thank you a bunch💗
Aww yay! I’m so glad you found me too!
Thank you for showing the different batter stages! Most instructions don't have the visual-- it helps so much. I'm making this cake for my partner's birthday and your tips are great!
Thank you! So sweet, have fun😊
~important for the cake rising~
after whipping on high and get the right consistency, (2:42)
whip on low for a couple minutes (even 5 minutes) (2:50)
going on low for a bit makes the air bubbles smaller
- this makes a dramatic difference
*the main cause of why these sponge cakes don’t rise is because many stop whipping too early
0:45
PREP (prep is important, timing is key)
- Preheat oven 355 F
- combine milk, oil and vanilla extract to set aside
- put parchment paper on pan
- sift flour for airy texture
- crack 4 eggs
- add sugar
- warm foam (mix over hot water bath)
- remove when warm
mix tips 2:30
- mix on high until 2:49
- mix on low for maybe 3-5 minutes
- add flour right away, mix in this motion 3:33
- add liquids right away, mix quickly, put in oven quickly, bake quickly
- mix (if it looks like this its not done 4:30) until 5:27
Excuse me!!
A times that you show what are meaning?
Can you tell me.?
The quantities plz
@@theberrys8060 they're time stamps in the video! when i stamp them, they're referring to that part of the video (for example 2 minutes and 49 seconds into the video she says to mix on high until a specific consistency she shows us)
What oil is used? Is it olive oil or sunflower oil or just vegetable oil?
@@yellowbunny8959 late reply, but to my knowledge any cooking oil is okay
Thank you sooo much for a wonderful tips, and easy way & details for a sponge cake! ❤️
My pleasure!! Thank you for watching.
I Tried to make Sponge cake 🎂 with this Recipe and every time I am successful 😋, The Results are super Good. Recipe is way to much easy to Understand. My cake always bake completely from inside. I never see any flaw with this Recipe. Most important, its cheap for Budget. I am Happy that I found Your Channel 🙏🙏
Highly Recommend Recipe.
Aya, thank you for such great recipe (sth you can make so many things out of it!. Your tips are so great and helpful. Everything is clearly explained as usual.!
Your focus of recording is much improved, more than last time even. No glare and so clear that we can see the texture of the whipped eggs, no bubbles and ribbons. In addition, the visual inside the oven is clear enough to see and also I can hear the cake when you touch them! I got good ears! LOL!
Question - why do you put silpat under your cake pan when you have tray?
Thank you! :) Oh you do not need to put a silpat under, I did that this time so that the pans don't slip while I'm carrying.. that's all!
I tried this recipe yesterday and it was the fluffiest Genoise I ever baked 😍 thank you so much!
Just one question the cake was really tall in the oven but it deflated a bit after cooling, is that normal?
Awesome! I'm so glad💗 The top gets flat and it does get lower slightly after the steam is out but it is totally normal just like other fluffy cakes such as chiffon cake. To prevent it from deflating too much, I recommend to toss the pan right after it's out from an oven and place upside down until it's cooled so that it can remain the shape better like I showed in the video. Hope that helps!
1st time I was able to make a perfect fluffy sponge! Just like cakes I used to eat in Japan. All my family loved and Impress! Thank u so much for sharing Ur recipe xx
Aww I'm so glad! Thanks for sharing! So cool you visited Japan😊
Thank you so much! Excited to try this recipe 😋
Yay😊❤️
Thank you for such a thorough video on this recipe! This cake looks amazing. Could cocoa powder or melted chocolate be added to make this a chocolate sponge cake?
You can reduce some cake flour and add coco powder instead:
60g cake flour + 5g coco powder or
55g cake flour + 10g coco powder if you prefer more strong flavor.
Can this recipe mix with cacao powder, chocolate chips and nuts?
@@PastryLivingwithAya The cake flour would be reduced from 130g to 60g just because your're adding 5g of cocoa powder? That doesn't sound right. Why would you reduce the flour that much just because you add 5g of cocoa powder? Or, are you saying that we should use 5g of cocoa powder per 60g of cake flour?
Thanks Chef Aya! This so helpful! But I have a question😂: is separating the egg yolk and egg white for beating makes a difference?
Yes it does a lot
Yes, I explained a little bit about it in my biscuit sponge video, so check it out if you get a chance!
I love you tutorials, every recipe I tried came out greatttttt. Thank you so much Ava..
Awesome❤️❤️ Thank you for sharing🙏🏻
love this video, you give some tricks and knowledge failure that could be happen. thankyouuu :D
I have been mixing for 20 minutes but my eggs won’t stiff up, I did everything according to the recipe 😩
Exactly so we should separate egg York and egg white...egg York prevent to form thick peak so we should definitely separate or we should but on stove for double boiling..
@@swarnajyothi273 so if we beat the sugar with egg whites, where does the egg yolk go? with the milk and butter and vanilla extract mixture?
Usually it whips up before that with my stand mixer. There might be slight oil or water attached to the bowl or whisk. Make sure to use a clean bowl and be careful so that hot water does not go in the bowl while you are warming up the egg mixture. Then, whip with high speed.. and that should work! I hope you give an another try💪🏻
Maybe it’s my oven but I’m so tired of failing with cakes that don’t rise 😢
Same
Loved all the explanations and the easy recipe! Thank you very much!
My pleasure 😊 I'm glad you liked it!
I have only made a genoise once before and I no longer have the recipe. Thank you for this recipe, I will definitely try it.
Can you put the ingredients into cups?
Looks amazing, I will definitely give this a try. Thank you!
Thanks!!
Thank you so much Aya, you are an amazing teacher. The cake is so delicious!
Thank you s much!😊
I did try This recipe and I love it my kids love it too … great !! And Thank you so much 😍😍🥰🥰🙏
thanks chef for the recipe, video, so detail and i'm so happy because it's my first genois cake and your recipe so helpful .. big hugs 😘
Thank you for this amazingly soft and delicious recipe. ❤ I made this cake yesterday and It was absolutely delicious. My family ate the entire thing in one day! 😋🍴
I'm glad!! I'm glad you and your family enjoyed it❤️ Thank you for letting me know!
Los hice para el cumpleaños de mi madre ❤
Me encantó la suavidad y firmeza del bizcochuelo al cortar las capas.
Hice este de vainilla y el selva negra 😋😘
I cannot wait to make this !
Thank you thank you thank you, o followed your recipe and I made my first cale that actually looks like cake. ❤
Good recipe, clear instructions and details are all important to getting a really good cake. Thank you very much.
Thank you so much🥰
I love, love ,love video's. I have made a few of your recipes and I thank you so very much. I now enjoy baking.
Aww love that!! Thank you for sharing it🤗
Excellent tips, thank you so much for the clear explanations of what happens when adding ingredients at certain temps. 💚😊💚
My pleasure!! Glad it was helpful!
I made this successful. Thank you so much
Absolutely beautifully done. You're awesome.
Thank you😊🙏🏻
I love watching your video's they are so helpful. Thank you.
Thank you so much!😉💓
I’ve beee surprise with this cake 😮.. amazing Cake ! 👏👏
It works as well without butter or oil , nice ❤
Thank you for sharing, I’ve watched your video and learnt the detail, the result is great x
Awesome!😊 Thank you for sharing it.
Thank you so much for this recipe. It is indeed the perfect recipe for Genoise. I tried it and it came out beautiful. It’s a great on its own, but I used it as a base to decorate it and make a coronation cake with crème patisserie and icing on top.
Sounds delicious!! Thank you for trying it and sharing the result🙏
Thanks Aya! This is the most detailed genoise video i have seen! I am planing to make a strawberry shortcake and going to look it up from your channel now!
That cake looks so fluffy. I love how detailed your videos are! Thank you😊
Thank you! My pleasure!😊
I LOVE how you talk very little but said every important thing. Plus, u work on regular kitchen with regular tools which not distracting me and it makes me feel like i can do this too
Water bath method is genius, i always took out eggs before from fridge and put it carefully in warm water, but this is even better method!
I will have to give this recipe a try.
easy cake indeed, thanks for sharing🙂
HOLY AWESOMENESS!!....U R PERFECT!!...❤❤
I have made this for my husband’s birthday and it came out so well.
Thank you for your tips xx
Should I double this recipe to make 2 8inch tin??
Awesome!🤗 Thank you for sharing❤️
Yes, I recommend to do so if you want to make them high.
You are amazing!
Thank you for this video!
I really love it! 😍🥰😘
I’m glad!🥰
Tqsm for the recipe. I made pandan layer cake for the birthday boy who is allergic to dairy products. He loves it
Thank you Aya!!! My first time baking ever in my life and this was the best recipe for my favourite cake💞
I'm so glad!! Thanks for letting me know!
Thank you so much. Very well explained.
Thank you!!
thank you soooo much for the recipe 🙏🏻🙏🏻🙏🏻 just made it and its very good one ❤️❤️❤️ god bless u 😊
I'm glad❤️ Thanks for letting me know!
Thank you thank you Aya for you tips and tricks. Taste, consistency and texture beautiful. ❤❤❤❤
Thank you😊🙏🏻
I did genoise quite a few times and all of them have huge bubbles. No wonder! Thanks for the tips!
You are so welcome!😊
Thank you for this recipe, I used to make it long time ago, I lost the recipe, I am happy to have it again. You are beautiful, nicely spoken, good knowledge of what you made..May God bless you richly.
Thank you! I’m glad you found what you were looking for!
Honestly I tried so many, but yours stay the best, thank you
Awesome!☺️
Great video- Thanks for the help. I think my sponge will come out better next time
Awesome!😊 My pleasure🙌🏻
I loved it thank you so much for your amazing video 👏🏽👏🏽👏🏽
Thank you!☺️
Your recipe is so perfect... the cake came out so good. Thank you so much.
I’m so so glad! Thank you💕
All my family couldn’t figure out the process for 20 yrs.... I was able to do it in the first shot it’s all because of you.🙏🏻🙏🏻🙏🏻
You are brilliant 👏 excellent tutorial
Excellent, soft cake like soft bread. 🎉🙏.
شكرا على التجمة المتاحة لنا بسهولة تحية ليك من الجزائر 🇩🇿
Nice and clear, hope i can manage this way 👍
I made it. Good explanations and vedio. Thanks a lot