Extrait EISF | Réalisation de la génoise : foisonnement, ruban et cuisson

This video explains step-by-step how to make a sponge cake batter. It details the mixing of eggs and sugar, the controlled heating of the bowl to promote aeration, and then the mixing with a mixer until the batter reaches the ribbon stage. The delicate incorporation of sifted flour is shown, as well as the essential techniques for maintaining the lightness of the batter. The video concludes with the shaping of the sponge cake into a circle and baking instructions. 👉🏼 A complete technical demonstration to understand and successfully make a sponge cake. #spongecake #pastry #biscuit ⬇︎ Questions answered in the video ⬇︎ How to make sponge cake batter? Why heat the eggs and sugar for a sponge cake? What is the ribbon stage in pastry making? How to incorporate the flour without deflating the sponge cake? How to shape and bake a sponge cake? ⬇︎ Our Training Programs ⬇︎ CAP Pastry Chef, CAP Baker, CAP Chocolatier-Confectioner, CAP Cooking, CS “Boutique Pastry”, CAP Hotel-Café-Restaurant Services & Vegetarian Culinary Art ➜ Are you eager to learn and refine your skills? Visit our website to discover our complete programs or schedule a phone appointment 📞 with one of our advisors to discuss your goals. ➜ https://eisf.fr/contact/ CAP Training and More Appointments ➜ https://eisf.fr