This is a recipe for green tea genoise sponge cake baked by Anna Olson, who has been baking since she was six years old.
The anna olson genoise sponge cake is a green tea sponge cake that was baked by Anna Olson. The cake has been featured on the Food Network and has received great reviews from many foodies.
Chef Anna Olson’s wonderful kitchen has a Green Tea Genoise Sponge Cake on the menu, and she’s going to show you how to make it from scratch!
Follow the steps in the recipes below!
- a dozen big eggs
- 2 beaten egg yolks
- 1 cup granulated sugar (200 g) (caster sugar)
- 14 cup all-purpose flour (180 g) (plain flour)
- Matcha green tea powder, 1 tbsp (15 mL)
- a pinch of salt
- 14 cup unsalted butter (60 g), melted
- 5 mL vanilla extract (1 tsp)
- dusting sugar (icing sugar)
- Preheat the oven to 350 degrees Fahrenheit (180 C). Use parchment paper to line the bottom of a 9-inch (23-cm) springform pan, but don’t oil it.
- 5 minutes in hot tap water to thaw the eggs in their shells (change the water once halfway through warming). In a large mixing basin or the bowl of a stand mixer equipped with the whip attachment, crack the entire eggs and 2 yolks. Add the sugar and beat on high speed for approximately 5 minutes, or until the mixture is pale and retains a ribbon when the beaters are raised. Whole eggs can’t be overwhipped, so if in doubt, keep whipping!
- Sift together the flour, green tea powder, and salt in a separate bowl while the eggs are beating. Gradually add the flour to the eggs while beating on low speed. Place a large spoonful of batter in the melted butter, add the vanilla extract, and mix to combine (don’t worry if it deflates a bit). Fold this greased batter into the larger batter by hand. Scrape the batter into the prepared pan and smooth it out to the desired thickness. Bake for 40-45 minutes, or until the top is a uniform golden brown and springs back when lightly pushed. The cake may have a little dome at the conclusion of baking, but as it cools, it will settle into a flat condition. Allow the cake to cool fully in the pan.
- To serve, loosen the cake by running a palette knife along the inner edge of the pan and removing the ring. Place the cake on a plate after peeling away the paper from the bottom. Using icing sugar, dust the cake.
The sponge cake may be kept well-wrapped for up to 3 days (do not refrigerate) or frozen for up to 2 months. 9-inch (23-cm) cake yield
Place a piece of bread on top of a sponge cake and cover it with plastic wrap to prevent it from drying out overnight. It keeps the cake soft and moist, much as doing the same with a canister of brown sugar.
Anna Olson is a famous cake baker from the United States. Her recipes are all over the internet, but her most popular recipe is for the green tea genoise sponge cake. Reference: anna olson recipes pdf.
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