ALMOND GÉNOISE SPONGE CAKE
INGREDIENTS
Eggs, Room temperature
150g
Caster Sugar
115g
Bake King Top Flour
90g
Bake King Ground Almonds
25g
Bake King Double Acting Baking Powder
1 tsp
Fresh Milk
30g
Vegetable Oil
50g
Egg, Room Temperature
50g
ALMOND GÉNOISE SPONGE CAKE
Directions:
- Preheat oven to 170ºC. Line the bottoms of two 6-inch pans (or one 8-inch pan) with baking parchment.
- Whip eggs on medium speed until foamy. Add caster sugar gradually (or 1/3 at a time) and whip until “ribbon” stage, i.e. when you lift up the beaters, a thick ribbon falls back onto the mixture and does not disappear.
- Sift the flour, ground almonds and double acting baking powder mixture over the surface of the egg mixture. Fold in gently using a large spatula. (Cut to the bottom of the bowl, lift up some batter up and fold it back onto the mixture.)
- In a separate bowl, whisk the fresh milk, vegetable oil and egg until blended. Remove a few tbsp of the batter from step 3 and mix it into milk, oil & egg mixture to lighten it.
- Fold the lightened mixture into the main bowl of batter gently, until just incorporated. Do not overmix.
- Divide the batter equally into the two 6-inch pans. Bake on the centre rack for about 28 min for the two 6 inch pans (or 40 min for an 8 inch pan.). Note: If the cake is browning too quickly, tent the cake with a piece of aluminium foil halfway through the baking time.
- At the end of the baking time, test the centre of the cake with a wooden skewer. It should come out clean. Allow the cake to cool in its pan for a few minutes, then unmould and cool upside down on a wire rack.