全蛋海绵蛋糕（含案例剖析） 用6个蛋糕演示 全方位详细讲明白 教你第一次就能做出优质蛋糕 Genoise Sponge Cake | ジェノワーズスポンジケーキ|

Genoise Cake is a French sponge cake made with whipped whole eggs. Compared with the sponge cake made with whipped meringue, it has a more fluffy and soft texture, a more moisturizing taste, and has very good elasticity and support. Therefore, it is especially suitable for making complex buttercream frosting and fondant. There are several key temperatures to make this cake, so if you want to make a high-quality Genoise Cake, it is best to use a thermometer. Finally, I will show you the influence of different baking temperatures on the cake, and analyze the reasons for common cake problems, such as cake cracking, cake wrinkles, pudding layer, insufficient whipping, and methods to test the doneness of a cake. [Ingredients] 8 Inch Cake Pan (8cm Deep) Cake And Pastry Flour 180g Granulated Sugar 180g Unsalted Butter 50g Milk 50g 5 Large Sized Eggs (Egg Liquid 270g ) #GenoiseCake #GenoiseCakeRecipe #SpongeCakeRecipe #HowToMakeSpongeCake #ジェノワーズスポンジケーキ