Chocolate Genoise Birthday Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 202.9
- Total Fat: 10.8 g
- Cholesterol: 126.9 mg
- Sodium: 53.6 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 1.3 g
- Protein: 4.3 g
View full nutritional breakdown of Chocolate Genoise Birthday Cake calories by ingredient
Introduction
A moist, buttery sponge cake, best made in an electric mixer. I love this recipe filled with Ganache Cake filling and frosted with Fluffy white frosting. But you can use any filling and frosting you would like. A moist, buttery sponge cake, best made in an electric mixer. I love this recipe filled with Ganache Cake filling and frosted with Fluffy white frosting. But you can use any filling and frosting you would like.Number of Servings: 12
Ingredients
-
6 Large Eggs
1 Cup granulated Sugar
1 tsp Vanilla
1/2 cup sifted rice flour
1/2 cup sifted unsweetened cocoa powder
1/2 tsp baking powder
1/2 cup melted butter, cooled to lukewarm
Directions
Grease 3 8" or 2 9" round layer cake pans. line with parchment paper.
Eggs should be room temperature or put them in a bowl of warm water for a few minutes. Rinse mixer and bowl in warm water and dry.
Beat eggs and sugar at high speed for about 10 minutes until thick. pale yellow, and batter falls in ribbons when beater are lifted from the bowl. Beat in vanilla.
Sift rice flour and cocoa with baking powder. Sift 1/3 rd of flour mixture over the egg mixture and fold in with rubber spatula. Continue with remaining flour until evenly blended. Add butter and fold until throughly blended. Pour into prepared baking pans.
Bake at 325 degrees F. for 25 - 30 minutes until cake springs back when touched. Loosen edges and turn cakes out onto rack, remove paper and cool.
Number of Servings: 12
Recipe submitted by SparkPeople user MELSCH.
Eggs should be room temperature or put them in a bowl of warm water for a few minutes. Rinse mixer and bowl in warm water and dry.
Beat eggs and sugar at high speed for about 10 minutes until thick. pale yellow, and batter falls in ribbons when beater are lifted from the bowl. Beat in vanilla.
Sift rice flour and cocoa with baking powder. Sift 1/3 rd of flour mixture over the egg mixture and fold in with rubber spatula. Continue with remaining flour until evenly blended. Add butter and fold until throughly blended. Pour into prepared baking pans.
Bake at 325 degrees F. for 25 - 30 minutes until cake springs back when touched. Loosen edges and turn cakes out onto rack, remove paper and cool.
Number of Servings: 12
Recipe submitted by SparkPeople user MELSCH.