Genoise cake is almost the same as a sponge cake, this cake is spongy, made with butter which gives this cake its fluffiness.
- 95g cake flour
- 95g sugar
- 3 egg
- 40ml milk
- 22g Butter
- 6g corn syrup
- A pinch of salt
- 4 ml vanilla extract
- If you don’t have the mini cake tins, you can use a 7 inch round cake tin, lined with a parchment a paper then preheat the oven to 320 degrees Fahrenheit for 20 minutes before you start baking. Start by sifting the cake flour and set it aside, sifting the flour will help it easier to mix into the batter with fewer lumps.
- Add 3 eggs in a large mixing bowl and lightly break it then add 95 grams of sugar and continue whisking it until the sugar is dissolved in the egg. Heat water in a large saucepan then place the bowl with the egg mixture over the hot water and continue whisking the egg mixture until it reaches 42 C, you can check the temparature of the eggs using your finger and when the mixture is warm then it is ready.
- Remove the bowl from the hot water and add in corn syrup then using an electric whisk, whisk on high speed for 6 minutes. This process is very important since it makes the eggs foamy and thickens which will give this cake its structure. Add the sifted flour to the egg mixture and fold it in with a rubber spatula until the flour is well mixed and there are no lumps, do not overmix the butter.
- In a small bowl, add butter and milk and let it then add the melted butter mixture into the batter together with corn syrup and mix it immediately. Mix the batter evenly until the added ingredients are well mixed in then for flavouring, add vanilla extract and fold it in. Pour the batter into the prepared 7-inch cake tin or into the mini cake moulds to about three quarters way full then tap the tins a few times on the counter to remove any trapped air in the batter.
- Sprinkle sesame seeds on the batter then bake in the 320 degrees (160C)Fahrenheit oven for 30 minutes or until golden brown. Let the cake cool down completely on a wire rack.