WHITE CHOCOLATE GENOISE (ITALIAN SPONGE CAKE)
From Wiki: A Génoise Cake is an Italian cake named after Genoa that does not use any chemical leavening and instead uses air suspended in the batter during mixing to give volume to the cake. It is called a Genoise sponge cake to differentiate itself from other sponge cakes that beat their yolks and whites of the eggs separately. This style of cake lends itself to using extracts for flavoring more so than any whole ingredient as the mixture is a delicate balance between the moisture, volume and structure of the cake; however, when the cake is finished baking it can be sliced into two or three layers and filled with chocolate or fruit whipped cream.
Provided by LoversDream
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Line the bottom of a greased 8 1/2 inch springform pan with wax paper, grease the paper and dust the pan with flour, knocking out the excess.
- In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla and 3 tablespoons water, stirring until the mixture is smooth.
- Remove the bowl from the heat and let the mixture cool.
- Into a bowl sift together the flour and the salt.
- In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted.
- Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly.
- Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350 degree oven for 25 minutes, or until a tester comes out clean.
- Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan.
- Invert the cake onto another rack and remove the wax paper.
- Reinvert the cake onto the rack and let it cool completely.
Nutrition Facts : Calories 1394, Fat 65.8, SaturatedFat 35.8, Cholesterol 707.5, Sodium 872.5, Carbohydrate 171.8, Fiber 1.2, Sugar 118.4, Protein 29.7
CHOCOLATE ITALIAN SPONGE CAKE
Steps:
- Preheat oven to 350 degrees. In large mixing bowl, cream butter and sugar together with electric mixer until well mixed. Add eggs and beat until combined. Add Chocolate Cream of Wheat, flour and baking powder and mix well. Line 13" x 9" pan with aluminum foil, leaving some excess on sides in order to remove easier. Spray with cooking spray. Pour batter into pan and spread out evenly with spatula. Bake for 30 minutes or until toothpick inserted in center comes out clean. While cake is baking, make syrup by combining the sugar and water in a small saucepan. Bring to boil and cook for 15 minutes. Set aside until cake is done. Remove cake from oven and allow cooling for 5 minutes. Remove cake from pan and peel off aluminum foil. Place cake on a cutting board and with knife; poke holes on top of cake. Pour syrup over cake allowing it to drizzle over sides. You may have to spread some syrup with knife. Allow resting about 5 minutes until syrup is absorbed. Cut into 24 pieces and top each piece with maraschino cherry half.
CHOCOLATE ITALIAN SPONGE CAKE
This is a very chocolatey, rich dessert with a surprise ingredient. Recipe & Photo: creamofwheat.com
Provided by Ellen Bales @Starwriter
Categories Cakes
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream butter and sugar together with electric mixer until well mixed. Add eggs and beat until combined. Add chocolate Cream of Wheat, flour and baking powder and mix well.
- Line a 13x9x2-inch pan with aluminum foil, leaving some excess on sides in order to remove easier. Spray with cooking spray. Pour batter into pan and spread out evenly with spatula.
- Bake in a preheated 350-degree oven for 30 minutes or until toothpick inserted in center comes out clean.
- While cake is baking, make syrup by combining the sugar and water in a small saucepan. Bring to a boil and cook for 15 minutes. Set aside until cake is done.
- Remove cake from oven and allow cooling for 5 minutes. Remove cake from pan and peel off aluminum foil. Place cake on a cutting board and with knife, poke holes on top of cake. Pour syrup over cake allowing it to drizzle over sides. You may have to spread some syrup with a knife. Allow resting about 5 minutes until syrup is absorbed.
- Cut into 24 pieces and top each piece with maraschino cherry half.
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