All thanks to your amazing video and step by step instructions!I loved the texture and the taste of the cake! Thanks again!Hi Vangie, Since this cake relies on the volume of the eggs and sugar to rise, it is critical to follow every step in the recipe and use the right tools. When that ribbon of batter you drizzled holds a figure eight before sinking back into its brethren, it’s ready for the next step.This recipe calls for cake flour, which is the same thing as pastry flour. This is a very rich cake and the cognac really sets it off. Too soft a cake to tier up for a birthday cake.Hi Alison, bummer, I’m sorry to hear that! I thought no greasing could make the cake stick onto the baking pan.Hi Kevin, greasing the pan won’t help much to get the cake to release, it can adversely affect the rise though by greasing the pan – the batter may pull away from the sides and not rise as evenly. I can’t believe I e never tried a true sponge cake before (other than in tres leches cake. In most recipes you can’t just leave out the...Every Christmas, Easter, Halloween, Valentine’s day or any other big holiday decorated cookies will start popping up all over the internet. If you experiment, let me know how you liked the recipe.They are different because of the ingredients used. I have done this successfully with my tiramisu cake. Colorful jams, jellies, and curds are welcome fillings, as are mousses, buttercreams, whipped creams, and more.The actual cake itself can be flavored, as long as it doesn't interfere with the cake's ability to rise. I am thinking about trying to make this sponge and it sounds great! I’m just wondering if you’ve made the cake by adding flavouring? Since there are only four ingredients, this won’t take long, but there’s also the mould to prep.I like using a round 9″ cake pan when making genoise, but you can use whatever you like. Under-beating the eggs and sugar or over folding after adding flour will result in a flat cake. I hope that helps!Hi! Your recipe is great. Grease your mould of choice with butter, line the bottom with parchment paper, and dust the remainder with flour. I also used almond flour to make it gluten free. Be gentle!Preheat oven to 350 degrees F (175 degrees C). It makes the base for many beloved cakes, like the fraisier. It is coming out flat and dense. Thanks!I was somewhat disappointed with this cake. I hope that helps.May I use this recipe for sponge cake cupcakes? If butter is not use, will the cake has no taste and will the cake be hard?Hi Valerie, we used to bake this cake in a springform but you won’t get the same height and rise as you would baking in two separate cake pans. Under-beating the eggs and sugar or over folding after adding flour will result in a flat cake. For one, the eggs and sugar will transmute into a pale yellow, almost ivory colour. 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. The grams are a weight measurement.Love your recipes and tips. Weird French words again, I know. We did that in our older Tiramsu.I honestly haven’t tried this cake with self-rising flour so I can’t say for sure how it would affect the rise. How come my cake was quite dense? If the figure 8 sinks into the batter before 10 secs, then u need to beat it longer.”,8. I highly recommend watching the video tutorial above to see where things started to look different.Hi Natasha. I don’t own electric or hand mixer.Hi Jenny, I can’t say for sure that it would work. Chocolate genoise is a standard variation on the plain genoise and is made by substituting cocoa powder for part of the flour. Would I have to adjust the temperature or anything?Hi Anna, yes, it will be a very thin cake. I want to make a three layer pineapple cake using these. I haven’t tried this in 6″ pans so it would have to be an experiment. I ended up putting butter on the bottom of pan and used just one 9” springform pan. !That is the best when kids love what we moms make. My family of four didn’t like it at all. Thanks for the awesome recipes!!!Yum! It is flat tasting because you need to soak the cake with simple syrup first before decorating it. Thank you so much!Awww that’s the best! how do i adjust this for 3 6inch pans? nice, light, spongy and sweet Natasha.They collapsed a little when i took them out of the oven to cool, so will leave in oven next time with the door cracked to see if a slower cooling will keep them more level on top.Hi Shaka, that weight measurement is just a notation fo the full recipe. Now the base of this cake is called a genoise. It’s also a smart way to prep in advance because it cuts the amount of work of making a dessert in half.I almost forgot! I have lowered the over temp. In between the layers can be fruit or jam or more of the frosting. Please help! She – and all of us at the party – loved it! egg foams.What a wonderful recipe! Since the cake relies on the volume of the eggs for leavening, it is critical to beat the eggs and sugar adequately in this classic sponge cake, or it will be flat and dense.