@@CookingFantasies handy tip: while Preheating your oven put your sugar on a tray in and warm it gently, it should feel like warm sand. It helps add warmth to cold eggs and allows the mix to get to ribbon stage easier.
Thank you so much for the recipe. I baked mine in 160 bcos my oven is too hot. It went out perfectly! I used 10 eggs for 23 cm pan and baked for 1 hour.
So I tried this cake recipe and it turned out stunning I made it for a 2 birthday cake orders super light a great for building your cake but I just added 1/4 cup of milk for the original recipe along with some butter then i socked the sponges with simple syrup and milk and it turned out amazing
Hey for how long I've to beat the egg whites with an hand electric mixer to get that much stiff peaks? Should i stop there when i upside down my bowl and the egg whites don't fall? Kindly reply. Thank you
i love your easy recipe so much! it works so well!! may i ask you if you read my comment, can you make some new genoise chocolate cake with similar recipe that does not need too much ingredients? thankyou so much!
Hi thank you for this amazing recipe! Just one question about after put the cake in the freezer how long you should defrost it after take it out of fridge?
Hi.. Thank you very much! ❤ The cake doesn't really freeze it only gets hard at the center so half an hour is very enough, it is even better to cut it into layers while it is still hard to get the nice straight cuts without any crumbs!❤
I made two tier cake by using your recipe, It turned out great! I will be using this recipe for making my own wedding cake this summer🥰 thank you so much for the help. If I want to make a 10 inches cake should I just double the ingredients?
Thanku so much dear for replying . I am so grateful to you for answering my query. My bday is on 9th june and my sons bday too on same day. I am planning to make two tier cake . base of 9 inch and top cake of 5 inch. Will try ur recipe and will surely share with u pic and feedback. Tonns of thanks again. U are very humble and respectful . 🙏🏻🙏🏻
Happy Birthday, dear to you and your son! I wish you all the best and many blessings ❤ Guess what, today is my birthday too (3rd of June) we are the Gemini squad 😍😃 Thank you for your kind words and lovely comment, it is the loveliest birthday gift!! I find it amazing that you and your son have a birthday on the same day, that is really special! If you make the cake in advance, wrap it with plastic foil and place it in the refrigerator or freezer, slice it into layers while it is very cold in order not to get crumbs, add the syrup to the layers before adding the cream to have a very moist and delicious cake! I cannot wait to see it, I wish you all the best 💕❤
@@CookingFantasies u are very kind hearted person. I feel so connected with u , no wonder we both are geminis. Wishing u a very very happiest bday .❤❤💞💖😊. May god shower some miraculous blessings upon you. May u achieve all the success in life. My good wishes are always with u. Will follow all your valuable instructions while and post baking. Tonns of thanks 🙏🙏 . once again happy bday.
Thank you very much dear for all your love and words and beautiful wishes, you touched my heart with you sweet words and kindness 😍😍 I wish you all the best as well, happiness, joy, health, success and may all your dreams come true, and to your son as well! I hope you can share with me a picture of the cake in Instagram when you bake it, I'll be very happy to see it.. again thank you dear and much much love ❤️❤️❤️
Thank you! I wote down the recipe in the description box under the video.. it is 250g flour, the equivalent of 2 cups.. Let me know how it turns out and thanks for watching 😍
Hi and sorry for the late reply! the cake tin is 20cm in diameter and 10cm in height! that's 8inches bright and 4 inches tall! I am sorry again for teh late reply and thank you for watching! ❤
The cake turned out great. Thanks for the recipe. Just one thing. It got baked in 30 minutes instead of 60 minutes. I had halved the quantity of ingredients though.
Made this so many times and always turned out perfect! Thank you for the recipe! This totally saves me a lot of time! Just wondering, what would you suggest I do if I were to turn it into a chocolate or matcha genoise? Thank you in advance! ☺️
Hey can you tell me how long I've to beat the egg whites with an electric hand beater? Should I stop there when I upside down my bowl and they don't fall?
@@mellowmakes just make sure all utensils are clear of any oil/fats 😉 and first beat the white egg until it rises in volume and form bubbles, like what she did in her video, and then gradually add sugar while beating. Just keep beating it until stiff peaks. You can also add tartar powder or a little bit of lemon juice to help it keep its form 😄 I’ve been using a hand mixer all the time making this cake, too! You can definitely do it too ☺️ thanks to @cooking fantasies for this super easy recipe, everything else now seems complicated to me lol
Hi, how would you compare the texture of this cake to a Chiffon cake? Which one would you say is lighter/fluffier with a more airy sponge structure? Many thanks!
Hello I'm sorry for the late reply! I personally prepare the genoise when it comes to assembling a cake becuase it's very stable and at the same time very light and airy and it's so delicious when soaked with syrup or any flavoring! I prefer to make chiffon cake with glazing and sauces as it is flavourfull by itself, it's more rich than the genoise! I don't know if this makes but it's how I like it! The other oprtion for an extremely delicious cake is the molly cake! I hope this helps, thank you for watching 😘💕😘
Hi and sorry for the late reply! I don't think it will come out good without sugar because the sugar in teh meringue gives it the volume and helps it hold the shape while baking! Maybe you can substitute a part of teh sugar with honey but not the whole quantity. I hope this helps 💕
Thank you very much! For a 6inch cake mold I would recommend you use 6 eggs to have a nice high genoise. The rule is 31g of each (sugar and flour) per egg, so for 6 eggs you will need 187g of all-purpose flour and 187g of sugar, and some vanilla extract or lemon zest if you prefer to. I hope this helps 💕
It doesn't matter, it is only important to work the egg whites into a meringue like texture and for that you need a maximum speed, to incorporate the egg yolks you can use either medium or maximum speed.. only when adding the flour use the minimum and do it briefly! I hope this helps ❤
again I am answering late sorry 😯 Normally if you divided the the batter into two it will need less time to bake as it won't be that deep.. I hope it turned out good!
Hi! Sorry for the late reply! This genoise is very light and spongy but still holds nicely so it is perfect for birthday cake and tastes delicious with cream and fruits, you should also add some syrup to the cake while assembling it to make it moist. I never tried this recipe with gluten free flour so I am curious about that! Let me know how it turned out 😃💕
Hi! I'm really sorry about the late reply! It's obviously too late, I hope the cake turned out good, I usually frost the cake or layer it even when it's still frozen, it thaws very fast anyway and this even help the cream set faster! Sorry again for the late reply ❤
It's OK. I am going to bake today.. My Man's birthday is tomorrow.. So no worries.. Thank you for your response.. I'll give you an update tomorrow. If how's the cake hihi again thank you so much. 😘
Sorry for the late reply, for 4 eggs you need the same temperature but less time. Depending on the tin you use try 35min and check with a knife if it is thoroughly baked. I wouldn't recommend you opening the oven before 30 minutes at least. I hope this helps, 😘❤
Hi, yes you can add cocoa powder but then omit the same quantity from the flour. If you want it chocolaty, I would suggest to add 4.5 tbsp of cocoa powder and remove the same quantity from the flour. I hope this helps 💕
will it still rise with oat flour? can I add expresso to the batter? can I add milk? can I mix the flour first with the yolks then add to the meringue? thank you !!
Hi thank you for your comment, I never tried it with oat flour but I'm pretty sure you can't achieve the same result becuase it is much more absorbing so it will be more dense and not so airy, for the genoise you cannot add butter, if you want a more buttery taste try the molly cake, it's also on my channel.. it tastes really good and is more moist than the genoise, which is more stable and easy to combine for layer cakes 🥰
Can I add 10 ml baking powder to the batter??? Reason: Afraid if it doesn't leaven.... cuz I tried earlier ( a friend's recipe with 6 eggs, 180 g flour and 180 g sugar and 2 spoonful vanilla extract) but it wasn't that spongy. Even the texture for ribbon stage was excellent but unfortunately!😣💯....
Why did you separate the eggs and then add the yolks back to the whites? I've watched some other videos (e.g. Meilleur du Chef, Ecole Internationale du Savoir-faire Français) where they whip the eggs (with yolk) in a bain-marie. Aside from the sugar melting and the yolks being cooked a little like a custard before adding the flour, what is the difference in the end result, if any, between their process and yours?
Well they are two different techniques that both work good and the end result is almost the same. In my other videos like the berries mascarpone layer cake or in most of the sheet genoise cakes I used in other recipes, if you see I also used the bain-marie technique because the genoise were smaller. But when I make one large and tall genoise, I prefer to work the whites into a meringue because basically it is trapping the air into the whites and it is safer and I have a guaranteed result!
Sorry, I just saw your comment! Yes it is! I use this very same cake to make birthday cakes that I cover with sugar or chocolate fondant!! Thanks for watching ❤
Hello dear, sorry for the late reply I hope it is not too late! For the genoise you don't need to add milk or oil, I don't know if you will get the same result. The taste is still very good don't worry, you can still add chocolate milk or flavored sugar syrup to the cake once it is baked or before assembling it if you want it to be moister. It's amazingly delicious without milk or oil, I hope this helps 😘
@@CookingFantasies thanku . will follow all ur instructions 🙏🏻. Thanku . u were not late in reply. Infact u r great you read all our queries and reply so precisely and guide us so well.
Hi! No, I don't add lemon juice, if the egg whites are in room temperature they will stabilize with the sugar, you can add the lemon zest if you want the lemon flavor. Thank you for watching 😘
Hi! The recipe is under the video in the description box. For 8 eggs it is 250 gram flour and 250g sugar. Check the info in the description box if you want to adjust the recipe or make a smaller genoise. I hope this helps 😘
Voilà demain c'est mon anniversaire j'ai décider de faire une génoise je fait quoi comme sirop ou comme crème si vous avez une idée je suis preneuse j'ai envie de faire un dessert différent qui sorte de l'ordinaire marre des fraises et de la chantilly pourtant c'est bon mais j'ai envie que ça change
Hi, I hope it's not too late sorry for the late reply! Yes it takes about an hour to bake if you use the same baking tin size to bake thoroughly. If it gets brown before the time is up, try covering it with some parchment paper and leave it finish baking till the time is up, but you shouldn't open the oven for at least 45min sonit doesn't fall. I hope this helps 💕
sorry for the late reply.. yes you can use 200g all purpose flour + 50g unsweetened cocoa powder instead of thhe 250g flour to make a chooclate version. And for the assembling, add some cocoa to the syrup ( water + sugar + cocoa) to soak your cake. it will give it a richer chocolate taste! I hope this helps.. ♥
Hi!I used a round cake tin that measures 20 x 20 x 10 cm (20 in diameter and 10 in height).. you can as well use a tin that is smaller or larger in diameter, it will affect the height of the cake only.. I hope this helps 💕
Hi and sorry for the late reply! For 4 eggs you will need 125g of sugar and 125g of flour! Just follow the same steps but adjust the baking time to about 35 to 40 min, just keep an eye on it and make sure not to open the oven too early or before the cake fully baked, othewise it might fall.. I hope this helps 😘
Sorry for the late reply, yes you can definitely do that, either separate the batter on two pans or devide the ingredients on two to make a smaller cake, in that case you should just adjust the baking time to about the two thirds, so maybe 37 to 40 minutes depending on the pan and the oven.. I hope this helps ❤
Hi.. of course you can use either vanilla extract or vanilla infused sugar, it doesn't change the consistency at all! I myself use it, and you can also add lemon or orange zest instead! Thank you for watching ❤
It does not matter because like she said you going to add a flavored liqueur simple syrup to the cake so it doesn't need it simple syrup is water and sugar equal parts bring to a boil take it off the fire and add whatever you like to it that's simple syrup I like to use raspberry liqueur amaretto liqueur very good
To the person asking about vanilla extract no you don't have to because you're going to use a simple syrup a simple syrup is equal parts of water and sugar bring to a boil take off the fire cool then add any flavored liqueur raspberry amaretto orange liqueur those are the ones I normally use and it has a very good taste to the cake you going to notice the difference I hope you got that message
My sponge cakes comes out so soft n nice but the edges aren’t so crusty....why so? In mean when i frost the cake some layers become small and some large😭why this shrinkage n so crumbly ??
Hi and sorry for the late reply! you can for 6 eggs with a 6inch pan. The idea is to use about 63g of flour and sugar for each 2 egg. so if you use 6 eggs, you will need 188g sugar and 188g flour and of course you need to adjust the baking time to about 35 min and check if the center is dry, if not you can bake for another 5 or 10 min further. I hope this helps and sorry again for the late reply! ❤
This isn’t working out for me for some reason. I made it 2 days in a row and it’s dense, not like the genoise I am used to getting which is pillow soft. I ended up soaking it in tres leches so that it would be moist and edible. Maybe my tin is too short, it’s not as tall as yours, although I am putting the parchment paper higher.
Thank you for the feedback! I am sorry to hear that.. It can turn out dense if the meringue was not stiff enough before adding in the rest of the ingredients or maybe over baked! This is a soft and fluffy cake but the French genoise always needs to be soaked or sprayed with syrup for moist while assembling it! Try adjusting the baking time to your tin dimensions maybe!
![[Eng SUB]초코 제누와즈의 종결자 시크릿레시피!!The Best Chocolate Sponge Cake Ever/ 最佳巧克力海绵蛋糕配方](/img/n.gif)
I tried it and got 12cm of génoise ! Thank you very much ! Thanks to you I saved 200€ to make my baby boy 1st birthday cake ! Thank you so much !!
Thank yo very much for the feedback! I am really glad this helped.. Happy Birthday to the baby boy, I wish him all the happiness of the world! ❤
Cooking Fantasies thank you very much ❤️
@@CookingFantasies handy tip: while Preheating your oven put your sugar on a tray in and warm it gently, it should feel like warm sand. It helps add warmth to cold eggs and allows the mix to get to ribbon stage easier.
Pls reply quickly can we leave out
the sugar to make it sugar free. Can it be done with just egg and flour for the sponge
Old Trafford show chocolate sponge
جينواز رائعة وناجحة c'est sûr انجربها mrc👍👌
شكرا ختي جربيها على حسابي
رجاء في البيت rajae at home مرحبا بيك نستنا زيرة 🤗👍
Very nice
thanks dear
Perfect I was looking for a recipe that goes well with 8*4 baking pan...awesome thank you!!!
can i use cake flour instead of all-purpose flour? i'm trying to make a japanese strawberry shortcake. thank you!
Made your cake today has risen well better than expected thanks.
Perfect genoise recipe it came out great thank you very much!
My pleasure 😊 Thank you for the feedback! I'm glad you like it 😘
In which mode did u bake??? With fan or without fan on in oven???
Thank you so much for the recipe. I baked mine in 160 bcos my oven is too hot. It went out perfectly! I used 10 eggs for 23 cm pan and baked for 1 hour.
So I tried this cake recipe and it turned out stunning I made it for a 2 birthday cake orders super light a great for building your cake but I just added 1/4 cup of milk for the original recipe along with some butter then i socked the sponges with simple syrup and milk and it turned out amazing
Such a beautiful genoise, absolute perfection! Well done! 👏
Didn't even need vanilla extract, still tasted great too!
thank you! I am a big fan of genoise taste too! 😘
I love your method, it’s super easy and was wondering if you can make a chocolate version!! Thanks
I'll try to use it , i watched ur video and i really like the way you're explaing , it makes it easy for me , may allah bless u
thank you very much! I hope you tried it! I am curious to know how it turned out! Thank you for the nice comment! 😘
Hi 😊 can I cook this in steamer???thank u 😊
Hey for how long I've to beat the egg whites with an hand electric mixer to get that much stiff peaks? Should i stop there when i upside down my bowl and the egg whites don't fall? Kindly reply. Thank you
غزالة تبارك الله عليك
تبارك لله عليك هنودة فنة بصحتك تستاهلي الف جيم
الله يعطيك الصحة شكرا ختي بتسام
basmati channel مرحبا بيك أجي 🌹👍😉
Really it looks yummy...
All the very best for your channel mam..🤗
Thank you so much for the recipe just made cake it's amazing with some cream and strawberries
Thank you 💜
Thank you very much for the feedback 😍😘 I'm glad it came out great, much love 😘💕💕
This is such a full proof recipe, thank you soo much. Ive struggled so much to get it right with other recipes but i followed yours and it worked😊😊😊
I am really glad to read that thank you very much for the feedback ❤
Hi. For 1pound cake pls say the recipe plz reply
can i make using only half of the ingridients?
One of my favourite recipes and works so well. Thank you ⚘
i love your easy recipe so much! it works so well!! may i ask you if you read my comment, can you make some new genoise chocolate cake with similar recipe that does not need too much ingredients? thankyou so much!
I tried it and it is really amazing thank u so much. from Morocco
chokran bzaf hbiba rebi ikhlik and thank you very much for the feedback 😘❤😘
Can I add any oil or milk ?
تبارك الله عليك كيف العادة ديما تووووب
Merci Hanane!! ❤
hi can i use 30 x 20 cm tin for this recipe ? many thanks
Hi! yes of course you can, it will just not be as high as with a smaller pan ❤
@@CookingFantasies thanks very much it in the oven now :)
Can it use it for the bigger pan?
I tried this and it came out sooo goood . Planning to make it again
Thank you very much for the feedback and I am glad it came out good! much love 😘❤
Can i use steamer instead of oven?
الله يعطيك الصحة جينواز واعرة ماشاء الله
شكرا ختي بارك الله فيك
oum amira مرحبا بيك عندي
Amazing recipe😍😍👍👍👍
Do you have recipe for chocolate genoise?
Hi thank you for this amazing recipe! Just one question about after put the cake in the freezer how long you should defrost it after take it out of fridge?
Hi.. Thank you very much! ❤
The cake doesn't really freeze it only gets hard at the center so half an hour is very enough, it is even better to cut it into layers while it is still hard to get the nice straight cuts without any crumbs!❤
Cooking Fantasies thanks so much for the help👍🏼
I made two tier cake by using your recipe, It turned out great! I will be using this recipe for making my own wedding cake this summer🥰 thank you so much for the help. If I want to make a 10 inches cake should I just double the ingredients?
@@fivoliiii even I have same question .
Tbarkallah 3lika zwina bezaf
❤😘
Looks yummy,, will try👍
Stay connected
Done
thank you ❤
Thanku so much dear for replying . I am so grateful to you for answering my query. My bday is on 9th june and my sons bday too on same day. I am planning to make two tier cake . base of 9 inch and top cake of 5 inch. Will try ur recipe and will surely share with u pic and feedback. Tonns of thanks again. U are very humble and respectful . 🙏🏻🙏🏻
Happy Birthday, dear to you and your son! I wish you all the best and many blessings ❤ Guess what, today is my birthday too (3rd of June) we are the Gemini squad 😍😃 Thank you for your kind words and lovely comment, it is the loveliest birthday gift!! I find it amazing that you and your son have a birthday on the same day, that is really special! If you make the cake in advance, wrap it with plastic foil and place it in the refrigerator or freezer, slice it into layers while it is very cold in order not to get crumbs, add the syrup to the layers before adding the cream to have a very moist and delicious cake! I cannot wait to see it, I wish you all the best 💕❤
@@CookingFantasies u are very kind hearted person. I feel so connected with u , no wonder we both are geminis. Wishing u a very very happiest bday .❤❤💞💖😊. May god shower some miraculous blessings upon you. May u achieve all the success in life. My good wishes are always with u. Will follow all your valuable instructions while and post baking. Tonns of thanks 🙏🙏 . once again happy bday.
Thank you very much dear for all your love and words and beautiful wishes, you touched my heart with you sweet words and kindness 😍😍 I wish you all the best as well, happiness, joy, health, success and may all your dreams come true, and to your son as well! I hope you can share with me a picture of the cake in Instagram when you bake it, I'll be very happy to see it.. again thank you dear and much much love ❤️❤️❤️
Omg sis i am up to a surprise party for my sister and i will cook this fir her!!! Shoukran khtiii ♥
l3afw sis with great pleasure ❤! How was the party? and how did the cake turn out? I need to know 😅😆 Thank you for the nice comment ❤❤
How much is the eggs weight in grams
تبارك الله عليك هنودة هادشي رائع
allah ibarek fik khalti souhad wlahila twehechtek
تبارك الله عليك ا هند جاتك زوينة كما العادة 👌👌👌
حسناء ام صهيب hasna om sohayb نتمنا تزوريني
how many grams is your egg as sizes vary from country to country? And how long did you beat the egg whites?
How much flour please it looks amazing
Thank you! I wote down the recipe in the description box under the video.. it is 250g flour, the equivalent of 2 cups.. Let me know how it turns out and thanks for watching 😍
Hi...thts really amazing..thnks lot for the video..I shall indeed try it..can u please tell me the size of the cake tin?
Hi and sorry for the late reply! the cake tin is 20cm in diameter and 10cm in height! that's 8inches bright and 4 inches tall! I am sorry again for teh late reply and thank you for watching! ❤
Hi, for a 6 inch pan how much cocoa powder do I add? Will mean a lot if you reply! Thank you 😊
Great video, looks so yummy!! Full watch and TFS 🌟💚 here to show you my support and much LOVE!! 🙌🙂
Thanks a lot!! much love back!! ❤❤
The cake turned out great. Thanks for the recipe. Just one thing. It got baked in 30 minutes instead of 60 minutes. I had halved the quantity of ingredients though.
I'm glad it worker for you, I really appreciate the feedback and taking the time to share that! Much love ❤❤
What temperature did u bake it on?
@@ruchajadhav7894 180 °C. I use an oven thermometer. So the temperature is accurate.
Made this so many times and always turned out perfect! Thank you for the recipe! This totally saves me a lot of time! Just wondering, what would you suggest I do if I were to turn it into a chocolate or matcha genoise? Thank you in advance! ☺️
Hey can you tell me how long I've to beat the egg whites with an electric hand beater? Should I stop there when I upside down my bowl and they don't fall?
@@mellowmakes yes, I always beat it until it reaches stiff peak, like making a meringue. And always turn my bowl upside down to test it, too 😂
@@iluphpink haha! I always have a doubt on myself while making meringue 😂
@@mellowmakes just make sure all utensils are clear of any oil/fats 😉 and first beat the white egg until it rises in volume and form bubbles, like what she did in her video, and then gradually add sugar while beating. Just keep beating it until stiff peaks. You can also add tartar powder or a little bit of lemon juice to help it keep its form 😄 I’ve been using a hand mixer all the time making this cake, too! You can definitely do it too ☺️ thanks to @cooking fantasies for this super easy recipe, everything else now seems complicated to me lol
@@iluphpink actually i don't have oven. I've to bake it in a vessel so should I add baking powder in it?
Wow😍😍you are expert in baking items.all are delicious.👌👌👌👌from now onwards I will get all ur recipes.. hooray 😋😋😋
thank you very much! that's very nice of you! ❤
Hi, how would you compare the texture of this cake to a Chiffon cake? Which one would you say is lighter/fluffier with a more airy sponge structure? Many thanks!
Hello I'm sorry for the late reply! I personally prepare the genoise when it comes to assembling a cake becuase it's very stable and at the same time very light and airy and it's so delicious when soaked with syrup or any flavoring! I prefer to make chiffon cake with glazing and sauces as it is flavourfull by itself, it's more rich than the genoise! I don't know if this makes but it's how I like it! The other oprtion for an extremely delicious cake is the molly cake! I hope this helps, thank you for watching 😘💕😘
Hi...can i substitue the sugar to honey?is it the same measurement?
Hi and sorry for the late reply! I don't think it will come out good without sugar because the sugar in teh meringue gives it the volume and helps it hold the shape while baking! Maybe you can substitute a part of teh sugar with honey but not the whole quantity. I hope this helps 💕
Hi how's the recipe if I'm using a 6inch cake mould? Ur cake look super amazing
Thank you very much! For a 6inch cake mold I would recommend you use 6 eggs to have a nice high genoise. The rule is 31g of each (sugar and flour) per egg, so for 6 eggs you will need 187g of all-purpose flour and 187g of sugar, and some vanilla extract or lemon zest if you prefer to. I hope this helps 💕
@@CookingFantasies thank u❤️❤️
You're welcome 💕 I hope it turned out good!
what speed did you use when adding the egg yolk? Thanks!
It doesn't matter, it is only important to work the egg whites into a meringue like texture and for that you need a maximum speed, to incorporate the egg yolks you can use either medium or maximum speed.. only when adding the flour use the minimum and do it briefly! I hope this helps ❤
@@CookingFantasies thank you so much!
You are welcome ❤
@@CookingFantasies if I cut the recipe in half and put the batter in two 6 inch pans, how should I change the baking time accordingly? 💕
again I am answering late sorry 😯 Normally if you divided the the batter into two it will need less time to bake as it won't be that deep.. I hope it turned out good!
Is this good for birthday cake,am going to try gluten free flour,and make lemon creme and strawberry.is it dense or spongy
Hi! Sorry for the late reply! This genoise is very light and spongy but still holds nicely so it is perfect for birthday cake and tastes delicious with cream and fruits, you should also add some syrup to the cake while assembling it to make it moist. I never tried this recipe with gluten free flour so I am curious about that! Let me know how it turned out 😃💕
تبارك الله عليك تسلم اديك
chokran hbiba
I will surely try this tomorrow. You can freeze up to a month? But after I get out from the Freezer, should I defrost first before adding ng frosting?
Hi! I'm really sorry about the late reply! It's obviously too late, I hope the cake turned out good, I usually frost the cake or layer it even when it's still frozen, it thaws very fast anyway and this even help the cream set faster! Sorry again for the late reply ❤
It's OK. I am going to bake today.. My Man's birthday is tomorrow.. So no worries.. Thank you for your response.. I'll give you an update tomorrow. If how's the cake hihi again thank you so much. 😘
@G B yes and its perfect . my husband loves it. I also used this recipe on my baby'sbirthday
ما شاء الله تستحقي مليون مشتريك تبارك الله عليك وخلاص
Chokran bzaf khti rebi ikhelik 3la had llama zwin 😘😘
The flower how much if we count with tablespoons ????
What is the time and temperature for 4 eggs mixture??
Sorry for the late reply, for 4 eggs you need the same temperature but less time. Depending on the tin you use try 35min and check with a knife if it is thoroughly baked. I wouldn't recommend you opening the oven before 30 minutes at least. I hope this helps, 😘❤
I couldn't find a description box to see how much ingredients to use?
Would it be fine to add 2 tbsp of cocoa powder for a chocolate genoise?
Hi, yes you can add cocoa powder but then omit the same quantity from the flour. If you want it chocolaty, I would suggest to add 4.5 tbsp of cocoa powder and remove the same quantity from the flour. I hope this helps 💕
will it still rise with oat flour? can I add expresso to the batter? can I add milk? can I mix the flour first with the yolks then add to the meringue?
thank you !!
Hi thank you for your comment, I never tried it with oat flour but I'm pretty sure you can't achieve the same result becuase it is much more absorbing so it will be more dense and not so airy, for the genoise you cannot add butter, if you want a more buttery taste try the molly cake, it's also on my channel.. it tastes really good and is more moist than the genoise, which is more stable and easy to combine for layer cakes 🥰
كم قطر المول المستعمل
قطر المول 20سم و العلو 10سم 🥰
Can I add 10 ml baking powder to the batter???
Reason: Afraid if it doesn't leaven.... cuz I tried earlier ( a friend's recipe with 6 eggs, 180 g flour and 180 g sugar and 2 spoonful vanilla extract) but it wasn't that spongy. Even the texture for ribbon stage was excellent but unfortunately!😣💯....
Why did you separate the eggs and then add the yolks back to the whites? I've watched some other videos (e.g. Meilleur du Chef, Ecole Internationale du Savoir-faire Français) where they whip the eggs (with yolk) in a bain-marie. Aside from the sugar melting and the yolks being cooked a little like a custard before adding the flour, what is the difference in the end result, if any, between their process and yours?
Well they are two different techniques that both work good and the end result is almost the same. In my other videos like the berries mascarpone layer cake or in most of the sheet genoise cakes I used in other recipes, if you see I also used the bain-marie technique because the genoise were smaller. But when I make one large and tall genoise, I prefer to work the whites into a meringue because basically it is trapping the air into the whites and it is safer and I have a guaranteed result!
Hi I made this cake and it came to dry, what goes wrong?
Oh sorry I didn’t notice thanks so much!⭐️⭐️⭐️
♥♥
Thanks for the recipe... I want to ask is it sturdy enough to cover it with fondant
Sorry, I just saw your comment! Yes it is! I use this very same cake to make birthday cakes that I cover with sugar or chocolate fondant!! Thanks for watching ❤
Cooking Fantasies Cool! Thanks for replying 😊
Hi dear good evening.
I have one query that with addition of milk and oil will this recipe work
Hello dear, sorry for the late reply I hope it is not too late! For the genoise you don't need to add milk or oil, I don't know if you will get the same result. The taste is still very good don't worry, you can still add chocolate milk or flavored sugar syrup to the cake once it is baked or before assembling it if you want it to be moister. It's amazingly delicious without milk or oil, I hope this helps 😘
@@CookingFantasies thanku . will follow all ur instructions 🙏🏻. Thanku . u were not late in reply. Infact u r great you read all our queries and reply so precisely and guide us so well.
With great pleasure, I'm glad I can help 😘😘😘💕
@@CookingFantasies tell the quantities of sugar n flower plz
did u use lemon juice
Hi! No, I don't add lemon juice, if the egg whites are in room temperature they will stabilize with the sugar, you can add the lemon zest if you want the lemon flavor. Thank you for watching 😘
good look
khti hajar chokran lik fin gberti twehechnak
How much cake flour and sugar u added?
Hi! The recipe is under the video in the description box. For 8 eggs it is 250 gram flour and 250g sugar. Check the info in the description box if you want to adjust the recipe or make a smaller genoise. I hope this helps 😘
Please give me measurements and time to bake in 6 1/2 inch diameter and 2 1/2 inch deep
Voilà demain c'est mon anniversaire j'ai décider de faire une génoise je fait quoi comme sirop ou comme crème si vous avez une idée je suis preneuse j'ai envie de faire un dessert différent qui sorte de l'ordinaire marre des fraises et de la chantilly pourtant c'est bon mais j'ai envie que ça change
I hope you get this message did you say too bake 1 hour at 3:47 wasn't sure thank you
Hi, I hope it's not too late sorry for the late reply! Yes it takes about an hour to bake if you use the same baking tin size to bake thoroughly. If it gets brown before the time is up, try covering it with some parchment paper and leave it finish baking till the time is up, but you shouldn't open the oven for at least 45min sonit doesn't fall. I hope this helps 💕
@@CookingFantasies you're so kind thank you very much stay safe Jeffrey from Miami thank you again
غزالة تستاهل لايك فعلا
شكرا ليك ختي خديجة 😘
Can we add cocoa powder?
sorry for the late reply.. yes you can use 200g all purpose flour + 50g unsweetened cocoa powder instead of thhe 250g flour to make a chooclate version. And for the assembling, add some cocoa to the syrup ( water + sugar + cocoa) to soak your cake. it will give it a richer chocolate taste! I hope this helps.. ♥
It's perfect 🤗
Thank you very much ❤❤
the height and diametre for the pan
Hi!I used a round cake tin that measures 20 x 20 x 10 cm (20 in diameter and 10 in height).. you can as well use a tin that is smaller or larger in diameter, it will affect the height of the cake only.. I hope this helps 💕
Wow superb 👍 New friend here
Thank you friend!
Wow.... yummy and soft cake😋😋
I'm new friend here..👍🔔Stay connected 💕
Thank you dear 😘 I will ❤
Machaelah ch7al twiiiila 😂😂😂😂
Lah ya3tek seha hinda 😘😘
😆😆😆 شكرا 😘😘
mimi mia مرحبا بيك عندي😊
Love it
thank you veyr much ❤
For 4 eggs , how much flour and sugar ? In grams
Plzzz reply me
Hi and sorry for the late reply! For 4 eggs you will need 125g of sugar and 125g of flour! Just follow the same steps but adjust the baking time to about 35 to 40 min, just keep an eye on it and make sure not to open the oven too early or before the cake fully baked, othewise it might fall.. I hope this helps 😘
@@CookingFantasies Thank you so much! I'll try to make this yummiest cake InshaAllah
what size is that pan you are using?......
Sorry for late reply! The diameter is 8" and 4" deep. That's 20cm wide and 10cm deep! ❤
تبارك الله عليك احبيبة قناتك هادفة
koni momayaza أجي نشربو أتاي
كيك اكتر من رائع
Can i use half the recipe for one 6" cake pan?!
Or can i split the recipe between two 6" cake pan ?!
Sorry for the late reply, yes you can definitely do that, either separate the batter on two pans or devide the ingredients on two to make a smaller cake, in that case you should just adjust the baking time to about the two thirds, so maybe 37 to 40 minutes depending on the pan and the oven.. I hope this helps ❤
Perfect 😋😍😘👍🏼👏🏻
Merci ma belle 😍😍
Would you recommend me to use vanilla extract? . Or Does it change the consistency of the cake mixure?
Hi.. of course you can use either vanilla extract or vanilla infused sugar, it doesn't change the consistency at all! I myself use it, and you can also add lemon or orange zest instead! Thank you for watching ❤
It does not matter because like she said you going to add a flavored liqueur simple syrup to the cake so it doesn't need it simple syrup is water and sugar equal parts bring to a boil take it off the fire and add whatever you like to it that's simple syrup I like to use raspberry liqueur amaretto liqueur very good
To the person asking about vanilla extract no you don't have to because you're going to use a simple syrup a simple syrup is equal parts of water and sugar bring to a boil take off the fire cool then add any flavored liqueur raspberry amaretto orange liqueur those are the ones I normally use and it has a very good taste to the cake you going to notice the difference I hope you got that message
موفقة هنودة اتمنى لكي النجاح
Nice channel...I am your new friend...stay connected
No baking soda either???
رائع دائما
chokran khti nti li rae3a
My sponge cakes comes out so soft n nice but the edges aren’t so crusty....why so? In mean when i frost the cake some layers become small and some large😭why this shrinkage n so crumbly ??
Can you please give me the measurements for 6inch pan? 😊
Hi and sorry for the late reply! you can for 6 eggs with a 6inch pan. The idea is to use about 63g of flour and sugar for each 2 egg. so if you use 6 eggs, you will need 188g sugar and 188g flour and of course you need to adjust the baking time to about 35 min and check if the center is dry, if not you can bake for another 5 or 10 min further. I hope this helps and sorry again for the late reply! ❤
😋😋😋برافو حبيبتي
😘😘
delicious sponge cake....big like....txx 4 visiting....joined you my frnd....again visit in future and stay in touch always...have a nice day dear...
Thank you dear! I will definitly be visitng you often .. I like your channel ❤
الله يعطيك صحة مرة مرة ديري لينا ڤديو مطرجم
chokran lik khti ❤ hta ana kat3jebni 9anat dyalk bzaf 💕
This isn’t working out for me for some reason. I made it 2 days in a row and it’s dense, not like the genoise I am used to getting which is pillow soft. I ended up soaking it in tres leches so that it would be moist and edible. Maybe my tin is too short, it’s not as tall as yours, although I am putting the parchment paper higher.
Thank you for the feedback! I am sorry to hear that.. It can turn out dense if the meringue was not stiff enough before adding in the rest of the ingredients or maybe over baked! This is a soft and fluffy cake but the French genoise always needs to be soaked or sprayed with syrup for moist while assembling it! Try adjusting the baking time to your tin dimensions maybe!