My sister is a plebstation 3, and asked me for a spongecake for her birthday.
I don't bake the often, and the receipe I use is way to fluffy when cutting, filling and frosting.
Can I have a good spongecake recipe.?
Is there anyway to spice it up? I was thinking about
>vanilla cake layer
>chocolate layer
>vanilla layer
Filled with buttercream and raspberry preserves and frosted with buttercream
Freeze cake partial. Fluff no more brick. Good cut fill frost.
Whats the difference between a genoise and a sponge cake?
>>7073328
A genoise is a sponge cake that is air leavened, not chemically leavened like a conventional sponge cake
Does this recipe look alright?
140g flour
20g corn starch
5 eggs
1 yolks
150g sugar
50g butter
PREPARATION
Lightly butter the inside of a round cake pan, then coat with flour and tap out any excess flour.
Put a circle of parchment paper cut to fit the bottom of the pan in it.
Sift the cake flour and corn starch together 2-3 times.
Let the eggs come to room temperature.
Heat water for the water bath to 60-70°C (150°F).
Melt the butter in a small bowl in the microwave.
Preheat the oven to 180°C (350°F).
>>7073310
>plebstation 3
If you don't know about the PS quadruple by now, you're more pleb than she
>>7073348
bump
>>7073402
You're not from these parts are ya, boy?
>>7073427
I am, actually. It's just that I'm in kind of a hurry
Genoise is going to be very light and fluffy. It may even sag or collapse under buttercream/frosting if you're not careful.
A decent pound cake mix should do the trick.
ti si kaval
