Genoise Vanilla Sponge Cake

Genoise Vanilla Sponge Cake



  • Preheat the oven to 180C / 355F. 
  • In a bowl, put eggs, vanilla extract and sugar. Place the bowl over hot water in a pot (not boiling, otherwise the eggs will cook). Whip 8~10min until fluffy, and the consistency of batter doesn't smooth out quickly. 
  • Add the sieved flour, and fold gently until no flour streaks are seen. 
  • In another small bowl, put milk and melted unsalted butter. Add a dollop of batter, mix until well combined. Pour back the mixture into the batter, and mix gently. 
  • 5. Transfer into the lined cake pan. Tap a few times to get out air pockets. Bake for 30~35min until a toothpick comes out clean when poking the centre. After coming out of the oven, remove right away from the pan. 
  • Cool it completely, slice and serve with cherry vanilla rum sauce. 

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