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French Genoise Butter Sponge Cake / 法式牛油海绵蛋糕

French Génoise[zhayn-WAHZ; zhehn-WAHZ], or French Butter Sponge Cake, is a light sponge cake developed in Genoa, Italy and adapted by the French.


  • 2 tbsp Unsalted butter, melted
  • 150 g Cake flour, sifted then measured
  • 1/5 tsp Salt
  • 5 Eggs
  • 130 g Caster sugar
  • 1 tsp Rum extract
  • 2大勺 融化无盐牛油
  • 150克 低筋粉,过筛后秤重
  • 1/5小勺 食盐
  • 130克 细砂糖
  • 5个 室温鸡蛋
  • 1小勺 郎姆香精
  1. Preheat oven to 175C/ 350F. Grease and line a 28cm heart-shaped or a 26cm round springform pan. Set aside. Melt butter over low heat. Pour into small mixing bowl and set nearby.
  2. Beat eggs, caster sugar, extract and salt in the bowl of stand mixer about 5-6 minutes on high speed until the mixture is lemon white in colour and triples in volume. If you beat the mixture with a hand-held electric mixer, then set the mixing bowl over a pan of simmering water at about 40C/105F. The base of the bowl should not touch the hot water. After the mixture has become thick and pale, remove the bowl and continue beating for 2-3 minutes until the mixture is cool.
  3. Fold the sifted flour into mixture, one third at a time, just until incorporated. Pour about 1 cup of batter into the melted butter, and fold just until combined. Return butter mixture to reserved batter, and fold to combine.
  4. Pour batter into prepared pan and smooth batter evenly. Bake in preheated oven for 25-30 minutes or until top springs back slightly when lightly touched. Run a table knife blade around the outside edge of cake, freeing the sides and allowing air to get under the layer. Invert cake onto rack and allow it to cool completely.
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