
Moist Sponge Cake

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This sponge cake has all the flavor and texture of genoise, but none of the dryness that genoise so often has. It is made just like a classic genoise, except that hot milk or cream and melted butter are folded into the beaten eggs at the same time as the flour, imparting extra moistness that makes it perfect for rolling. When baked in a 15 by 17-inch sheet pan, this moist cake is only about 3/8 inch thick, just what you want when making a rolled cake. If you bake this cake as a round cake-in a 9-inch cake pan-you can frost and decorate it in the same way as a genoise.
ingredients
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serves: 1
butter (for the round cake pan, if using)
flour (for the round cake pan, if using)
1 teaspoon vanilla extract
1/4 cup milk or heavy cream
3 tablespoons butter
3 eggs (whole, warmed)
3 egg yolks (warmed)
3/4 cup plus 2 tablespoons sugar
3/4 cup cake flour
Servings Per Recipe: 1
Amount per Serving
Calories: 1667
- Total Fat: 63.8 g
- Saturated Fat: 32.3 g
- Trans Fat: 1.5 g
- Cholesterol: 1142.7 mg
- Sodium: 548.4 mg
- Total Carbs: 237.6 g
- Dietary Fiber: 1.7 g
- Sugars: 155.6 g
- Protein: 35.4 g
preparation

Because eggs froth up better when warm, many recipes call for eggs that have been allowed to come to room temperature or have been warmed even more. To warm eggs quickly, just put them, whole in the shell, in a bowl of hot water from the tap and let them sit for 5 minutes.
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