Sponges

Génoise Sponge

Name: Génoise Sponge
Prep time: 15 min
Yield: 1150 g
Ingredients: 500 g Liquid whole eggs; 300 g Caster sugar; 300 g All-purpose flour T55; 50 g Unsalted butter 82%

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Liquid whole eggsg

Caster sugarg

All-purpose flour T55g

Unsalted butter 82%g

Total1150 g

Preparation steps

1
Whisk eggs and sugar over a bain-marie until 45-50°C.
2
Remove from heat, whip on high speed until tripled and cooled.
3
Sift and fold in flour in 3 additions, gently.
4
Fold in melted butter (optional, for richness).
5
Pour into lined round or sheet mould.
6
Bake 20-25 min at 180°C.
7
Unmould, cool on rack.

Nutritional values

Per 100g

Calories

290.2 kcal

Protein

7.9 g

Carbs

45.8 g

Sugars

26.9 g

Fat

8.2 g

Saturated fat

3.8 g

Fibre

0.7 g

Salt

0.2 g

Allergens

EggsGlutenMilk

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