Genoise sponge recipe delia

For a better experience on Delia Online website, genoise sponge recipe delia, enable JavaScript in your browser. Once you have mastered the art of the classic sponge cake you can then move on to all the variations and never look back. The best bit is that from now on you are going to know just how easy it is.

I 'm as big a fan as anyone of heavy, butter-rich cakes — fat slices of madeira, Victoria sandwiches and doorstop wedges of fondant-covered birthday cake. I've even adopted "more butter is better" as a sort of kitchen mantra. But sometimes, when something lighter is called for, I make a genoise sponge. Made with hardly any fat, several eggs and a lot of determined whisking, this is a more delicate sponge. Though not showstopping by itself, it will impress with its airy lightness and versatility. It's especially good for showcasing a particularly luxuriant filling: where a richer sponge might end up feeling stodgy, the genoise can be swirled, stacked or sandwiched without dominating or weighing down. A bit trickier than a traditional creamed cake batter, but well worth the effort.

Genoise sponge recipe delia

It took the invention of baking powder to make such rich, buttery cakes possible. Since then the British have had plenty of time to perfect it. I t may not be fancy or fashionable, but I would be hard pressed to think of a cake I liked better than the simple Victoria sandwich. As the miracle without which there would be no Victoria sandwich, it stands to reason that baking powder must be the most important ingredient. Indeed, so vital is it in this recipe that almost everyone opts for self-raising flour, which comes ready fortified with baking powder, apart from east London baker Lily Vanilli , who compensates by adding a whopping 1. Joanne Wheatley, past winner of the Great British Bake Off, and author of Home Baking, even tops up her self-raising flour with extra baking powder, as do the twin deities of Delia Smith and Nigella Lawson. Lawson also uses a small proportion of cornflour along with her self-raising, which reduces the overall levels of gluten, and thus, in theory at least, makes for a softer result. Her cake is indeed pillowy, but, though light it seems off-puttingly dense and moist, more like an American cake or even a muffin than a Victoria sponge. Smith and Wheatley both go for the gratifyingly quick all-in-one method, where the ingredients are simply beaten together and baked, rather than the traditional sequence of beating together butter and sugar until light and fluffy, and then gradually introducing the eggs, and finally folding in the flour. Although, as Bell observes, I would scarcely have noticed the difference separately, when tasted side by side, the traditional method produces a distinctly less coarse, more delicate texture. Rather than giving exact amounts, the WI weighs the eggs in their shells , then calculates the weight of the flour, butter and sugar accordingly. This seems an eminently sensible idea, given the remarkable variation even within boxes graded by size.

Smith and Lawson stuff the cakes with fresh berries, and Vanilli makes a fresh berry compote to replace the jam, but all that fanciness is a step too far.

For a better experience on Delia Online website, enable JavaScript in your browser. This recipe is from Delia's Vegetarian Collection. Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down. Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort. What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl.

The best way to make a lighter-than-air genoise sponge cake, no double boiler needed. The genoise pronounced gen-wahz is possibly the most elegant of the air-leavened sponges, a type of cake that relies solely on air to rise. In its simplest form, genoise has just three ingredients: eggs, sugar, and flour. It may also be enriched with butter in a simple ratio of butter, sugar, flour, eggs by weight. Whilst you could seek out an ultra low-protein flour, you can approximate this by using a mixture of all-purpose flour and cornstarch in a ratio. By reducing the available protein in the flour, we limit gluten development and will be rewarded with an ultra tender cake with a velvety crumb. The two cakes share many similar attributes like a lighter-than-air texture, but the methods and ratio of ingredients differ.

Genoise sponge recipe delia

For a better experience on Delia Online website, enable JavaScript in your browser. It can then be filled with jam and cream. And while the soft fruits of summer, when they're available, are perfect for filling sponge cakes, in winter, passion fruit fulfil all the criteria needed, ie, something sharp, fragrant and acidic to contrast with the richness of the cake and cream.

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It will take minutes to cook — don't open the oven door until 30 minutes have elapsed. Sit with the join underneath to stop it unfurling then let cool. How to cook with walnuts — with Nuno Mendes. More British recipes. You may be familiar with another sponge cake: Angel Food which is popular here in the U. Dust the top with caster sugar, and devour. We are not responsible for any liability, loss, or damage, caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the nutrition information available on the Website. Make your own gnocchi. Read more about tins and liners here. Large servings River Cottage Gifts - Shop Now Ingredients 60g unsalted butter g plain flour Pinch of sea salt 4 medium eggs g caster sugar To serve: ml double cream, lightly whipped g raspberries or strawberries Vanilla sugar or plain caster sugar.

Italian sponge cake Pan di Spagna is a classic light, airy, and delicious sponge cake made with just 3 ingredients - eggs, sugar, and flour.

This cake is technically challenging. Explore more on these topics Cake How to cook the perfect Good luck my little eggs! Nothing wrong with the recipe, just try again. I know Delia's recipe says single quantity into two 7" tins but that just doesn't produce a fat cake! Use a sharp knife to run around the edges of the pan, then turn the cakes out onto a cooling rack to cool completely. It's especially good for showcasing a particularly luxuriant filling: where a richer sponge might end up feeling stodgy, the genoise can be swirled, stacked or sandwiched without dominating or weighing down. School's out for supper: a cookery school birthday gathering. Carefully pour in the melted butter and fold this in too, until just incorporated. Add the coffee and half of the icing sugar, stirring to combine. If you love baking, our bakeware competition courtesy of Nordic Ware will add a professional touch to your baking creations.