by Cat, May 2012 (Photo, right, from Tish Boyle’s blog (1); be sure to try her recipe for Lemon Pound Cake with Wild Blueberry Sauce (or with Montana Huckleberry Sauce) (1))
Includes: 1. Genoise: American-Style Sponge Cake
In general, I far prefer Gênoise, a French sponge cake, but when I’m in a hurry, this version is quite good.
This recipe, adapted from Pillsbury’s Dessert Cookbook (1970), is typical of American sponge-cake recipes, using both well-beaten eggs and baking powder to leaven the cake. This is different from my Gênoise recipe, which depends solely on the separated and well-beaten eggs for lift.
You will get the most volume with your eggs if you let them warm to room temperature. You can also warm them in a bain marie (see Intro, above) while whipping (see Aerating Eggs & Sugar, such as for egg-leavened cakes for bain marie method)
Ingredients & Equipment:
- ¼ cup butter
- ¼ cup whole milk
- ¼ tsp pure almond or ½ tsp pure vanilla extract
- 2 eggs, room temperature
- ¾ cup sugar (or ⅔ cup sugar, ½ cup sweet dairy whey)
- ¾ cup unbleached white flour
- 1 tsp baking powder
- ½ tsp Unrefined sea salt
- 9” square baking pan (I like pyrex) or round springform pan
- small saucepan
- medium bowl
- hand mixer or stand mixer fitted with egg whip and later with paddle
- wooden spoon
- rubber or silicon spatula
Method for electric mixer:
- Preheat oven to 350°F. Let eggs warm to room temperature before breaking shells. Butter and lightly flour bottom only of baking pan.
- Melt butter in saucepan; remove from heat. Stir in milk & extract, then set aside.
- Beat eggs slightly in bowl. Gradually add sugar, beating at high speed until thickened and ivory colored, about 2 minutes.
- If using stand mixer, switch to paddle.
- Sift flour, baking powder and salt together, over the beaten eggs. Blend at low speed just until moistened – do not overmix.
- Add butter mixture and blend at low speed, just until thoroughly mixed – do not overmix.
- Pour batter into prepared pan, spreading to edges. Bake in preheated oven, 25 – 30 minutes until top springs back when touched lightly in center.
- Remove from oven and cool in pan, on rack.
- Tish Boyle’s Blog, recipe for lemon pound cake with wild blueberry sauce (tishboyle.blogspot.com/2011/02/lemon-pound-cake-with-wild-blueberry.html
- Pillsbury’s Dessert Cookbook (1970)