Genoese Sponge Cake

Info
Prep Time: 20 min
Cooking Time: 25 min
Makes: 2 round cakes or 1 jelly roll
Source: Ricardo Cuisine

What You Need
1 cup (250 ml) unbleached all-purpose flour
1 cup (250 ml) sugar
6 eggs, at room temperature
1 tsp (5 ml) vanilla extract
1/4 cup (60 ml) unsalted butter, melted

Make It
1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two 23-cm (9-inch) round or springform pans with parchment paper. Do not butter the sides.
2. In a bowl, combine the flour with 30 ml (2 tablespoons) of sugar. Set aside.
3. In another bowl, beat the eggs, the remaining sugar, and vanilla with an electric mixer until light and fluffy, triples in volume and forms a ribbon when falling of the beaters, about 10 minutes. Gently fold in the melted butter.
4. Sift the flour mixture over the egg mixture and fold it delicately using a spatula.
5. Pour the batter into the pans. Bake for about 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
6. Let cool for about 10 minutes. Run a thin knife blade around the cake to detach it from the pan. Unmould and cool on wire rack. 



Note
1. Flour:
For a chocolate sponge cake, substitute 60 ml (1/4 cup) of flour with 60 ml (1/4 cup) of sifted cocoa powder.
2. Eggs:
You can temper the eggs (in their shells) by placing them in a bowl of hot water for 5 minutes.
3. Step 2:
The surface of the cake will be more even and the sides are less likely to collapse if the pan is not buttered.
4.  Step 5:
When ready, the cake gives off a scrambled eggs aroma.
5. For a jelly roll:
Line a 43 x 30-cm (17 x 12-inch) baking sheet (jelly roll pan with high edges) with parchment paper, letting it hang over two sides. Spread the sponge cake batter into the prepared pan and bake for about 12 minutes or until the cake is lightly browned. Sprinkle sugar on a sheet of parchment paper. Unmould the cake on the parchment paper and remove the backing that has baked with the cake. Roll the cake in the new parchment paper. Leave to cool. Unroll the cake and cover it with jam, buttercream, ganache, whipped cream, or other fillings. Roll the cake onto itself and sprinkle with icing sugar.

My Comments
I baked the round cake version. Yummy! Very simple, easy and quick recipe.

Vanilla Cake (The Ultimate)

Info
Prep Time: 35 min
Cooking Time: 55 min
Cooling: 2 hrs
Makes: 12 servings
Freezes
Source: Ricardo Cuisine

What You Need
3 cups (750 ml) unbleached all-purpose flour
1 tbps (15 ml) baking powder
1/2 tsp (2.5 ml) salt

4 eggs

2 cups (500 ml) sugar

1 tbsp (15 ml) vanilla extract
3/4 cup (180 ml) canola oil

1 1/4 cup (310 ml) milk

Make It
1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
2. In a bowl, combine the flour, baking powder, and salt. Set aside.
3. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
4. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack. If necessary, cut and remove the cake tops to level each cake before frosting.

My Comments
I did not have canola oil and replaced it by vegetable oil. I baked for 50 min.

Vanilla Pudding

Info
Prep Time: 5 min
Cooking Time: 20 min
In the fridge: 2 hrs
Makes: 6 servings
Source: Canadian Living

What You Need
 1/2 cup (125 ml) granulated sugar
 3 tbsp (45 ml) cornstarch
 2 eggs
 2 1/4 cups (550 ml) milk
 2 tsp (10 ml) vanilla

Make It
1. In saucepan, whisk granulated sugar with cornstarch; whisk in milk. Stir over medium heat just until steaming.
2. Whisk 2 eggs; whisk in half of the hot mixture in slow steady stream. Gradually whisk back into pan; cook over medium-low heat, whisking, for 15 minutes or until thickened. Stir in vanilla.
3. Transfer to bowl; place plastic wrap on surface. Refrigerate for 2 hours or until chilled or up to 2 days.

My Comments
Very easy and simple recipe.