Hi Rachel, it could be due to overmixing. Thanks for your great review! Love your recipes. Easy to make but I have to agree with other reviewers that it was too eggy. Hi Gayu, I haven’t had that experience to advise. I halved the ingredients from the recipe and used a single 8 inch springform cake tin to bake for 25 minutes at 350F. They keep really well in the refrigerator. Your recipes are always wonderful. Thank you for this recipe Natasha. Thank you for sharing your recipe! Hi Danielle, I haven’t tested that in this cake and to be honest, we don’t think it needs it. I use this sponge cake for many different cakes. Hi Natasha, I halved the recipe and made just one layer (turned out delicious) but would love to make this in a loaf pan or smaller pan. I’m so glad you enjoyed this recipe! It depends on what kind of cake you are trying to achieve but the cake flour makes the cake too soft and light for most frostings. I haven’t tried leaving it in the pan upside down to fully cool. Hi Natasha, I tried the sponge cake for my son’s birthday and it came out super soft and moist. Thank you! Thanks for your good comments! This is my absolute favorite cake for the Christmas holidays. Thank you so much for the recipe! If using a springform to make one tall cake you can use a 9″ springform that is 3″ tall. My wife hates frosting on cakes (she scrapes it off to eat the cake without it! Just a question, why did my cake get hard. Usually I use 1 cup of sugar and 1 cup of flour and always had excellent results. You’re welcome, Martha! The cake is done when a toothpick inserted in the center comes out clean. Poppy Seed Cake – fluffy and moist with a hint of rum and it’s not overly sweet. What’s the difference in texture in this one and the one is your tree leches base ? I highly recommend watching the video tutorial above to see where things started to look different. HI Eli, I haven’t tested it that way so you would have to experiment. You should be ok with med-large eggs however, always trust your gut! I’m so happy you enjoyed that Randee! Doubled all ingredients. I want you to discover this gem of a cake and succeed EVERY TIME you make it. Pour batter into the prepared tin and place the pan in a larger shallow pan filled with hot water. Yes.but you made layers in that right?but I am not able to cut the layers like you..my cake is too soft and crumbly while layering. Natasha, how should I adjust the amount of ingredients if I was using 8-inch cake pans? Hi Natasha I look forward to making this as I trust your skills, having done a favorite recipe from you- the strawberry jello. Hi Jenna, I haven’t tested it that way, but I think it could work well and is worth testing. FREE BONUS: 5 Secrets to Be a Better Cook! But the cake itself is rather dry, not sure if its is because it wasn’t whipped enough. Make a figure “8” using the batter that drip off the beater. How come the ingredients in grams have a different measure? I’m thinking it will fit but I also don’t want to lead you astray without testing it myself. Would it be possible to bake this cake in a square tin or pyrex? Without doubling it may be a fairly skinny cake depending on your pan size. Also, are you in a high humidity area? Sorry I could not try out this recipe. Are the beating times still the same? Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. They may be made slightly differently but they are all the same thing. Hi Jo, I’ll do my best to troubleshoot – do you live in a high altitude area? Thank you! They were some what rescued and i cut off the little bit that was still sunken and got 2 flat layers to work with. Hi. Also, was there outdoor draft when you took it out of the oven. Hi! Thanks! Hey Natasha, Or use the whole recipe with a longer bake time? They keep really well in the refrigerator. If the figure 8 sinks into the batter before 10 secs, then u need to beat it longer.”, 8. Hi John, without testing in your particular pan, I could only guess. Hi Natasha I am loving your recipes.. tried this sponge cake came out really good .. but I baked it in a 9” and3.5” height cake tin all at once as I didn’t have two trays and baked for 35 mints. Thank you and I just saw the recipe. I haven’t tested this in a convection oven but typically, you would either reduce the temperature by about 25°F or shortening the time 10 to 15%. Invert and cool completely. We did that in our older Tiramsu layered cake recipe. When no streaks of flour remain in the dough, fold a few extra times to ensure you aren’t missing pockets of flour at the bottom, 2. Would it still turn out the same if I made it into cupcakes? Also, here’s a post we did on measuring that can better explain this. It’s reminiscent of angel food cake. I think that would be ok to cut the recipe in half and just bake in 1 pan or use a non-stick loaf pan (line the bottom of it also) so it can grow taller and you can cut it in half. I halved this recipe, baked in 8 inch round pan and it fell during baking. Thanks for replying! Hi Mary, I haven’t tried that with this one. I haven’t had it collapse from vanilla either. 1 ciliment leaf - optional. It still tasted great! If you happen to experiment though I would love to know how you like that. Hi Natasha, I haven’t tested that with an 12 inch pan but I have doubled this recipe for a 9×13″ cake pan before. You’re welcome. – 2 tbsp melted butter Hi Natasha, do you know which gluten free flour would work best here? If the figure 8 still remains on top of the batter, then u have the right consistency. Share It! So you could try 1/4 cup sifted cocoa and 3/4 cup flour and sift them together before folding them into the batter. Also pro tip for readers, for quick room temp eggs, leave your eggs in a bathwater-warm bowl of water for 10 mins. Thank you! Once you have this recipe down (you’ll memorize it after a couple rounds), you’ll be baking things that look and taste like they are from a fancy bakery. Hi Sandra, the grams are by weight. I tried your recipe with 2 additions: Hi what’s the best sponge cake to make mini cakes for icing for a wedding. Highly, highly recommend. So great to hear that you loved the cake. Cook in the preheated oven for 2 1/2- 3 hours or until cake tests done. Hi Ramya, I haven’t tried, but I think it could work since it is a sponge. I hope that helps. Hi Olivia, you can halve the recipe and just use one 9″ pan. I sure hope that helps some. Easy Sponge Cake Recipe (Classic Genoise) - Natasha's Kitchen ... Easy Sponge Cake Recipe (Classic Genoise) - Natasha's Kitchen. Thank you. I don’t recall this happening the first time around. What do u recommend. Hi Debbie, I haven’t tried that yet but I imagine that should work too. Russian Apple Cake (Sharlotka) – Just 5 ingredients and 15 min of prep then your oven does the rest! I’ve made this cake in 6” pans many times.. but I used 3 pans for the full batch of batter.. and bake it a little bit longer. This batter does not do well sitting out so it’s best to make and bake it right away. In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. Check out our post on how we measure which may help. Easy Sponge Cake Recipe Classic Genoise Natasha S Kitchen READ Seapak Shrimp Scampi Dip Recipe. 2- Additionally, I notice its VERY sticky. Hi Natasha, Thanks very much. If the cake doesn’t rise properly, it would be sticky, can deflate, and be difficult to cut since it’s more moist and flat. I believe that I followed all the directions and kept the eggs nice and fluffy, but my cakes were nice and high in the sides, but fell in the middle. I would like to try the sponge cake recipe that you have shared. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Hi Julia, I haven’t tried that but I suspect it may stick badly to the liners. I found this very easy to make. I’m so glad that worked perfectly! i just need to figure out why the cake sank. Both cakes sank in middle after i took them out of the oven but i overturned the pans (like when you bake a chiffon cake) and let them cool that way. Cake should shrink from the sides of the pan. Story Book Cake Roll – This cake roll is moist, rolled with a vanilla butter cream, covered in decadent chocolate and the cookie crumbs give it a subtle crunch. This ratio of eggs to sugar is pretty standard for this classic European sponge cake and for a 2-layer cake is a fair amount of sugar. Hi, Natasha! Can I use cake flour rather than all purpose flour for this recipe? My question – can you bake this in a smaller pan for a higher cake? If butter is not use, will the cake has no taste and will the cake be hard? Hi there, can I make this 1-2 days ahead and wrap in foil until frosting? Hi I would highly recommend either of our tres leches cakes. How should I adjust other ingredients? I just had one issue when I was cutting the cake, it was too crumbly. Can you please tell me. Hi Kina, I would suggest following the instructions from our sponge cake roll It’s not the ideal sheet cake as you do have to remove it to remove the parchment paper underneath or it would stick badly to the pan. It’s easy and you can make hundreds of different cakes with this base. Thank you for sharing that wonderful feedback with us Roni! I served them topped with cherry pie filling and whipped cream. Just made again with my new pans supposed to be non stick- did not work. Happy Birthday to your wife! That’s a great question! Next Article . It cooks in 20-22 minutes as you mentioned. I halved the recipe and made 2 6″ cakes. I made this cake heater ago for my friends and it was a hit. The slider is configured to the non-metric measurements. How do you prevent the cake from cracking on the top? Kiwi Berry Cake – If you love fruit, this cake will make your dreams come true. You’ll love the simple and delicious whipped cream cheese frosting. Thank you! How long do you recommend cooking this cake if I halve the recipe? Happy Christmas, Hi Natasha , I made this today. Thanks for your great comments and feedback, Vicky. I wanted to make this in 2 6 ” pans and also can the batter can rest on the counter until the other one bakes. Thanks! I’m thinking it will fit but I also don’t want to lead you astray without testing it myself. Thank you for sharing your great review! Save my name, email, and website in this browser for the next time I comment. And if I want to use pan with 20 cm how many eggs I should use? I’m so glad you loved this recipe, Kendall. I hope that helps! turned out perfect. The cakes came out incredibly flat. I’m so glad you loved it! 4 eggs. If so, how much more cake flour should I use? I am planning on making this cake but there’s no butter or oil in this recipe. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). We did that in our older Tiramsu layered cake recipe. Hi Natasha, Hi, I have not tested this recipe in ramekins but here is what one of our readers wrote: “I halved this recipe and baked it in 6 ramekins. Caused the cake but I also don ’ t tested this in six-inch... ( 2 Tbsp ) classic genoise with 1 lb of kirsch infused cherries and whipped trini cooking with natasha sponge cake knife remove!, how should I use this sponge cake? think over worked the flour in I guess it depends taste... Coloring to this recipe to make any difference if I halve the.... 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