Genoise (Genoese) Sponge - baking and cutting into layers - baking for beginners скачать в хорошем качестве

Genoise (Genoese) Sponge - baking and cutting into layers - baking for beginners

Genoise sponge - baking for beginners - today we will learn to make this light and fluffy sponge which is ideal for all sorts of cakes and gateaus. Fairly easy to make, the only problems people normally have with this is over folding while adding ingredients to the whisked eggs. This results in a dense rubbery sponge. This recipe will make two 9 inch (23 cm) sponges for you to practice your cutting skills on. ________________________________________________ Support me to make more videos by joining my Patreon -   / chefbasics   ________________________________________________ equipment links: Free Amazon prime 30 day trial https://amzn.to/2QBcrCY Free Amazon prime student 6 month trial https://amzn.to/3gGX9ap Pastry Knife - https://amzn.to/3eCV1Q9 Scales - https://amzn.to/2XiekHH maurice (spatula/spoonula) - https://amzn.to/3d9wan2 Metal bowl - https://amzn.to/3d0x5pM Cake tin 9 inch/23cm (not the one in the video but a very good one) - https://amzn.to/30GVaNs Recipe for 2 sponges: 8 eggs 250g (1 1/4 cups) caster sugar 250g (2 cups) plain or all purpose flour 45g (1/3 cup) butter