White Chocolate Genoise Italian Sponge Cake
Indulge in the luxurious elegance of a White Chocolate Genoise Italian Sponge Cake, a timeless treat that combines delicate texture with rich flavor. This light, airy sponge cake is elevated with the creamy sweetness of melted white chocolate, expertly folded into the batter for a subtle yet decadent touch. A hallmark of Italian baking, this genoise relies on whisked eggs for its structure, creating a beautifully fluffy crumb without the need for leavening agents. The addition of vanilla extract and a pinch of salt perfectly balances the sweetness, while a touch of cornstarch ensures a tender bite. Ideal as a standalone dessert or as a refined base for layers of frosting or fresh fruit, this cake is perfect for celebrations or indulgent teatime moments. With just 25 minutes of prep time and a mesmerizingly golden finish, this recipe promises a bakery-level masterpiece in every slice.
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Ingredients
- 6 Large eggs
- 180 grams Granulated sugar
- 150 grams All-purpose flour
- 30 grams Cornstarch
- 60 grams Unsalted butter (melted and cooled)
- 100 grams White chocolate (finely chopped)
- 1 teaspoon Vanilla extract
- 1 Pinch of salt
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
Step 2
Place the chopped white chocolate in a heatproof bowl over a pot of simmering water (double boiler method) and gently melt it, stirring occasionally. Once melted, remove from heat and set aside to cool slightly.
Step 3
In a large heatproof mixing bowl, combine the eggs and granulated sugar. Place the bowl over a pot of simmering water and whisk continuously until the mixture is warm to the touch and the sugar has dissolved completely (about 2-3 minutes).
Step 4
Remove the bowl from the heat and use a hand mixer or stand mixer on high speed to beat the egg mixture until it has tripled in volume, is pale yellow, and forms a ribbon when the whisk is lifted.
Step 5
Sift the all-purpose flour and cornstarch together. Gradually fold the dry ingredients into the egg mixture in two to three additions, using a spatula and a gentle folding motion to avoid losing the airiness.
Step 6
In a separate small bowl, combine the melted butter, melted white chocolate, vanilla extract, and a pinch of salt. Take a small portion (about 1/2 cup) of the batter and mix it with the butter-chocolate mixture to lighten it.
Step 7
Gently fold the lightened butter-chocolate mixture back into the main batter, ensuring everything is well incorporated without deflating the mixture.
Step 8
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove any large air bubbles.
Step 9
Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Step 10
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges, invert the cake onto a wire rack, and allow it to cool completely before serving or decorating.
Nutrition Facts
| Serving size | (824.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2754.2 |
| Total Fat 112.8g | 0% |
| Saturated Fat 59.5g | 0% |
| Cholesterol 1269.9mg | 0% |
| Sodium 629.8mg | 0% |
| Total Carbohydrate 387.4g | 0% |
| Dietary Fiber 4.3g | 0% |
| Total Sugars 239.9g | |
| Protein 58.0g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 401.5mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 883.6mg | 0% |
Source of Calories