Janovas cake
By VicentaLakin
genoise (jenois), the most basic french sponge cake made with all-emelting methods, was invented in gena, italy, in the 16th century, as an essential component of many french desserts。
Recipe Recommendations
- eggs of 3
- low-gluten flour 90 grams
- unsalted butter 30 grams
- fine sugar 90 grams
- water 15ML
- sweetening
- roast
- an hour
- senior
Steps for Janovas cake
1
Flour sifted and weighed
2
Eggs are in the bowl, water is on the stove with a pan, and all the eggs are delivered with an electric omelet
3
Sugar is added to the egg fluid three times
4
The whole egg fluid goes up to the egg-beater. The egg-flavored stickyness doesn't drop in the best state
5
Add a large spoon of water before sifting in the flour. The flour is easily mixed. The oven is preheated 180 degrees
6
Flour is sifted twice, mixed with water-smelted butter. Remember not to overwrite
7
You're gonna be better baked with a little water cake on your face before you get into the oven
8
180 degrees, 25-30 minutes, adjusted for the temperature of the oven