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Un gâteau éponge bien fait contient quelque chose de vraiment exceptionnel.
The epitome of classic pastry is the éponge, with its light and airy texture and domed crumb.
The versatility and simplicity of the éponge cake make it a favorite among bakers and dessert enthusiasts, whether enjoyed on its own, with fresh cream and fruits, or as the foundation for a more elaborate dessert.
One of the most fundamental cakes in the world of pastry, the génoise (also known as génoise in French cuisine) requires a certain level of skill and technique to be perfect.
The secret to a perfectly poached cake is its ability to rise beautifully without the need of active ingredients like chemical leavening or baking soda.
Rather, it’s the air that is mixed into the dough by the careful beating of the eggs and sugar. The final result is a tender, velvety cake that is filled with tiny, delicate air pockets that give it its characteristic “spongieuse” feel.
In this post, we will go into the history of the sponge cake, walk you through a recipe step by step, and provide tips and variations to help you make the perfect sponge cake every time.
Whether you’re a complete baking newbie or a seasoned pro, learning the technique of the gâteau éponge will elevate your baking skills and provide you with an irreprochable recipe for mouth-watering sweets.
Les antécédents et les traits du gâteau éponge
THE PUBLIC
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