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Génoise Sponge
Combine the eggs and sugar in a mixing bowl or in the stand mixer recipient.
Using a hand whisk, beat the preparation over a bain-marie.
The temperature should reach roughly 40°C.
Finish beating with an electric whisk until cooled down completely. If you do not have an electric whisk, you can finish beating manually. The preparation is ready when doubled in volume.
...
See the recipe
Serves:
6
Time:
40 minutes
Difficulty:
Author: Chef Philippe
217
ratings
9 comments
Ingredients:
4 eggs, 120g sugar, 120g flour
Method
Before starting this Génoise Sponge recipe, make sure you have organised all the necessary ingredients.Combine the eggs and sugar in a mixing bowl or in the stand mixer recipient.
Using a hand whisk, beat the preparation over a bain-marie.
The temperature should reach roughly 40°C.
Finish beating with an electric whisk until cooled down completely. If you do not have an electric whisk, you can finish beating manually. The preparation is ready when doubled in volume.
...
Joconde Biscuit
For:
1 Flexipan® Entremets baking mat 33.5 x 33.5cm or 1 sheet 40 x 30cm
Time:
40 minutes
Reviews:
53 ratings