Genoise sponge recipe delia

Dreaming of being the next British Baking Show champion? Techniques can get complicated when it comes to baking. And there are a lot of versions of this genoise that are pretty heavy on the technical stuff.

It took the invention of baking powder to make such rich, buttery cakes possible. Since then the British have had plenty of time to perfect it. I t may not be fancy or fashionable, but I would be hard pressed to think of a cake I liked better than the simple Victoria sandwich. As the miracle without which there would be no Victoria sandwich, it stands to reason that baking powder must be the most important ingredient. Indeed, so vital is it in this recipe that almost everyone opts for self-raising flour, which comes ready fortified with baking powder, apart from east London baker Lily Vanilli , who compensates by adding a whopping 1. Joanne Wheatley, past winner of the Great British Bake Off, and author of Home Baking, even tops up her self-raising flour with extra baking powder, as do the twin deities of Delia Smith and Nigella Lawson.

Genoise sponge recipe delia

I 'm as big a fan as anyone of heavy, butter-rich cakes — fat slices of madeira, Victoria sandwiches and doorstop wedges of fondant-covered birthday cake. I've even adopted "more butter is better" as a sort of kitchen mantra. But sometimes, when something lighter is called for, I make a genoise sponge. Made with hardly any fat, several eggs and a lot of determined whisking, this is a more delicate sponge. Though not showstopping by itself, it will impress with its airy lightness and versatility. It's especially good for showcasing a particularly luxuriant filling: where a richer sponge might end up feeling stodgy, the genoise can be swirled, stacked or sandwiched without dominating or weighing down. A bit trickier than a traditional creamed cake batter, but well worth the effort. Makes 1 cake 20g unsalted butter 3 large eggs 95g caster sugar 95g plain flour A pinch of salt. This really is a crucial moment in making a genoise sponge: there's no chemical leavening baking powder or bicarbonate of soda in here, so the only lift will come from the air whisked in at this stage. Millions of tiny air bubbles will become suspended in the mixture as you whisk. With a little luck, these bubbles will expand rapidly in the heat of the oven and the cake will rise. At first the mixture will be heavy and gelatinous, but after a few minutes of vigorous whisking you'll begin to notice it will grow foamy and lighten in colour. After around 5 minutes it'll be a very different beast: thick, aerated and pale. It's ready when it reaches, after minutes of determined hand whisking, something called "ribbon stage" — when the whisk leaves a ribbon-like trail of the mixture as it's lifted out, and which lingers for a couple of seconds on the surface before sinking back in. This stage can be speeded up by very gently heating the eggs and sugar, but you will have to take care not to accidentally cook the mixture.

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For a better experience on Delia Online website, enable JavaScript in your browser. Once you have mastered the art of the classic sponge cake you can then move on to all the variations and never look back. The best bit is that from now on you are going to know just how easy it is. This recipe is from Delia's Cakes. All you do is sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients. Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.

For a better experience on Delia Online website, enable JavaScript in your browser. It can then be filled with jam and cream. And while the soft fruits of summer, when they're available, are perfect for filling sponge cakes, in winter, passion fruit fulfil all the criteria needed, ie, something sharp, fragrant and acidic to contrast with the richness of the cake and cream. Click the recipe image to play. This recipe is from Delia's Complete How to Cook. Serves 8. Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients except the icing sugar to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about 1 minute. If you don't have an electric hand whisk, you can use a wooden spoon, using a little bit more effort.

Genoise sponge recipe delia

For a better experience on Delia Online website, enable JavaScript in your browser. This recipe is from Delia's Vegetarian Collection. Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down. Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort. What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl. If it does seem a little too stiff, add tablespoons of tap water and mix again. Now divide the mixture between the two tins, level it out and place on the centre shelf of the oven.

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Next divide the mixture between the two prepared tins, level off using the back of a tablespoon, and bake near the centre of the oven for about 25 minutes. Sift half the flour into the egg and sugar mixture and gently fold it in with a large metal spoon. Click here for the tins Click here for the liners. You will need 2 Delia Online 18cm by 4cm Round Sponge Tins with Loose Base , lightly buttered and bases lined , plus two wire cooling trays. Content related to nutrition is not medical advice nor is it intended to replace medical advice. Easter: Recipes using seasonal ingredients Add the level tablespoon of sugar and one teaspoon of vanilla extract. Skip to main content. Previous Previous. An easy and effective way to make the perfect genoise sponge cake. Why would the cake mixture stick to the tins if you grease them?

For a better experience on Delia Online website, enable JavaScript in your browser. Once you have mastered the art of the classic sponge cake you can then move on to all the variations and never look back. The best bit is that from now on you are going to know just how easy it is.

How to make the perfect bakewell tart. When cooled, sandwich them together with any sort of preserve or lemon curd, with or without fresh whipped cream in the summer, fresh berries and cream make a superb filling. Regardless, it looked good. I agree Eddie. Dairy-and egg-free chocolate ganache macaroons recipe. The mixture should hold its shape on the surface for a few seconds if you let a little fall from the beaters. You do need to whisk the eggs and sugar together for about 10 minutes, but this is easy if you have a hand-held electric beater. Tag us on Instagram feastandfarm and hashtag it feastandfarm. How to steam potatoes. Get 7 top-ranked reader favorite recipes right to your inbox. I 'm as big a fan as anyone of heavy, butter-rich cakes — fat slices of madeira, Victoria sandwiches and doorstop wedges of fondant-covered birthday cake. Our cake making courses are a firm favourite here at the River Cottage Cookery School. Lightly place the other cooling tray on top and just flip them bother over so that the tops are facing upwards this is to prevent them sticking to the tray. Cookie policy In order to continually improve our website, we collect non-personal data through cookies.