Génoise sponge
Description
Homemade pastries to go with tea. A dense sponge cake is very popular in the Balkan countries. It is often served there for breakfast or as an afternoon snack, and it is used to make various desserts by soaking it in syrup. Bear in mind that for pandispan you need slightly more flour so that the sponge has a dense texture. Serve cooled or lightly warm.
Instructions
- 1
Step 1
Prepare the ingredients listed.
- 2
Step 2
Crack the chicken eggs into the bowl of a mixer or food processor. Add granulated sugar and salt to the same bowl. Beat on the highest speed for about 3–5 minutes until the mixture triples in volume and turns pale.
- 3
Step 3
Add the sifted wheat flour. If you like, you can also add vanilla sugar at this step to scent the sponge. With gentle motions from bottom to top, fold the flour into the batter using a silicone spatula or a whisk. Preheat the oven to 180 degrees.
- 4
Step 4
Grease the pan with vegetable oil and pour in the sponge batter. Bear in mind that the wider the pan, the quicker the sponge will bake through—and the opposite is also true. Place the pan in the oven for 25–30 minutes and bake the génoise until golden brown.
- 5
Step 5
Take the sponge cake out of the oven as soon as it is done and tilt the tin on its side so the sponge does not sink while cooling. Let the génoise cool for about 30 minutes, then remove it from the tin.
- 6
Step 6
Cut the baked goods into rounds or individual serving pieces for making desserts. Serve with hot drinks: tea, coffee, etc.