The only time I remember making sponge cakes is for rolls. Things like pumpkin rolls, yule logs, and other cream filled delicacies. The variety of Netflix baking and dessert shows from around the world has taught me that a sponge cake can be used just like any butter cake or white cake that is common in the US. So I decided to try my hand at making some little Genoise Sponge Cupcakes!
RECIPE: Genoise Sponge Cakes
Makes 12 + Cupcakes
Oven set to 350 degrees
1 Cup Sugar
2 Teaspoons Almond Extract
1 Cup Flour
6 Tablespoons melted butter
10 X Sugar
1) Crack the eggs into the mixing bowl, begin beating until they are light, fluffy, and pale yellow in color.
2) Slowly beat in the sugar a bit at the time and continue beating until you the mixture can drip on itself and be visible on the surface.
3) Add the almond extra, and then slowly fold in the flour and the cool melted butter.
4) Scoop the batter evenly across the lined muffin tins. If you have extra batter, put it into greased baking tins or dishes.
5) Bake in the oven for 20-35 minutes, or until the center of the cake springs bake when you press on it and they are a beautiful color.
6) Let cool on the rack.
7) For the blue berry syrup, combine the blue berries and a handful or two of sugar in a pot or sauce pan. Add some lemon juice for flavor and let cook while stirring until a syrup forms. Serve over the cake so that the syrup soaks down into the sponge.
8) For the peanut butter sauce, mix a scoop of peanut butter with some confectioner’s sugar and vanilla extract. Beat until smooth and add a bit of milk to get the texture right. It should be thick but able to be poured.
The best part about cupcakes is they not only allow for portion control, but you can also top or frost them any way you want! It’s like having 12 different desserts!