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GENOISE SPONGE

Génoise Ecotrophalia.jpg

Ingredients

  • 30 g WHOLE Yumgo POWDER

  • 8 g of Yumgo Starch 1

  • 200 g of water (to hydrate the powder)

  • 130g sugar

  • 130 g T65 flour

Process

  1. Preheat oven to 200°C.

  2. Mix Yumgo Whole Powder and YUMGO Starch 1.

  3. Add water to the previous mixture to rehydrate it.

  4. Add sugar. 

  5. Heat the mixture in a bain-marie to 35°C.

  6. Remove from the bain-marie and whip in a standing
    mixer for at least 10 minutes.

  7. Gradually add the flour and mix with a spatula.

  8. Place the mixture in a circle of the desired height with
    baking paper.

  9. Bake for 25 min at 200°C.

  10. Cool before cutting.

DOWNLOAD THE RECIPE

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