✨GÉNOISE INCASSABLE ET INRATABLE pour vos bûches de fin d’année Pour le biscuit (plaque 30x40cm) 5œufs 100 g de sucre 90 g de farine tamisée 2g levure chimique 50ml de lait 50ml d’huile Une pincée de sel Vanille ou zeste d’agrumes Cuisson 18/20 min à 180 degrés Découper un peu les bords avant d’enrouler #buche #swissroll #roule

Class.5 - 완벽한 제노와즈를 위한 십년 노하우 대공개(레시피)

Cake 101! The ultimage guide to three essential cake recipes every baker needs! Genoise - Perfect for Entremet/Mousse Cake Makes 2x7” Sponges but you can also spread it thinly and bake on a sponge roll mat. 300g Whole Eggs 240g Caster/Granulated Sugar 240g Plain/AP Flour (Add vanilla, lemon, salt etc as needed) Weigh around 325g per tin. Bake at 175C for 20-30m or until golden and a skewer comes out clean. Sponge Cake - Best for layered/butter cream cakes wedding cakes Recipe is from @philkhoury

This goes for sponge cakes like genoise, chiffon, angel food, and others #baking #cake #learnontiktok