Description
This elegant Nude Cake is a classic Genoise sponge that relies on whisking technique rather than leaveners to achieve its airy height. With a delicate golden crumb and simple farmhouse ingredients, it serves as the perfect rustic base for fresh seasonal berries and cream.
Ingredients
- 6 Large Eggs (room temperature)
- 180g Granulated Sugar
- 180g All-Purpose Flour
Instructions
- Preheat your oven to 165°C (330°F) and line the bottom and sides of your cake pan with parchment paper.
- Combine eggs and sugar in a clean bowl and beat for 15 minutes using a stand mixer until the mixture triples in volume and forms a thick ribbon.
- Sift the flour over the whipped egg mixture and gently fold it in using a spatula or whisk with a slow, circular motion to preserve the air.
- Pour the batter into the prepared pan and bake for 45 minutes, avoiding opening the oven door during the first 30 minutes of baking.
- Turn off the oven and let the cake sit inside with the door cracked for 5 minutes, then cool in the pan for 10 minutes before unmolding upside down onto a wire rack.
Notes
For the best results, ensure your mixing bowl and whisk are completely free of grease, as even a small amount can prevent the eggs from reaching full volume. Weighing your flour and sugar on a kitchen scale is highly recommended to maintain the perfect balance of this delicate sponge.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: French