Ingredient
Sponge cake dough (génoise)
The Light and Airy Delight
Sponge cake dough, or génoise, is a light and airy batter made by whisking eggs, sugar, and flour together. It has a tender crumb and a slightly sweet taste, making it perfect for layer cakes, ladyfingers, and other delicate treats. The dough's texture is soft and spongy, allowing it to absorb syrups and fillings while maintaining its structure.
Origins and history
The origins of sponge cake dough can be traced back to Italy in the 18th century. It was later popularized in France, where it became known as génoise. This classic French cake base has since become a staple in pastry kitchens around the world. Its light and fluffy texture make it a favorite for layering with creams, fruits, or chocolate ganache.
Nutritional information
Sponge cake dough is relatively low in calories, with approximately 120 calories per slice. It is also a good source of carbohydrates and protein.
Allergens
Eggs
How to select
When selecting sponge cake dough, look for a golden-brown color with a springy texture. Avoid dough that appears dense or dry, as it may result in a less tender cake. Additionally, ensure that the dough is fresh and free from any off-putting odors.
Storage recommendations
To maintain the freshness and quality of sponge cake dough, store it in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to 1 week. Alternatively, freeze the cake for up to 3 months, ensuring it is well-wrapped to prevent freezer burn.
How to produce
Sponge cake dough can be produced by whisking together eggs, sugar, and flour until the mixture becomes light and fluffy. The batter is then baked in a preheated oven until it rises and turns golden brown.
Preparation tips
To prepare sponge cake dough, ensure that all ingredients are at room temperature before whisking them together. Be gentle when folding in the flour to avoid deflating the batter. Use the dough as a base for layer cakes, trifles, or individual desserts like ladyfingers or petits fours.
Culinary uses
Sponge cake dough is commonly used in various desserts and pastries, including layer cakes, Swiss rolls, tiramisu, and trifle. It can also be cut into shapes and used as a base for individual desserts like ladyfingers or petits fours.
Availability
Worldwide
