Cake 101 - Genoise vs Sponge vs Chiffon - What's The Best?!

When it comes to cake recipes there are SO many - so this week I'm taking you through three of my top cake recipes, from easy to medium, to hard! I'll talk about what's the best cake recipe and why and show you how to make each one!

All of the recipes for the cakes in the video are below for you. I realised I said 8" cake tin in the video but I meant 7" - all the cakes are baked in 7" tins!

Genoise:

120g Caster Sugar
120g Plain Flour
4 Medium Eggs

Bake at 175C/350F for 15-20m or until a skewer comes out clean. Makes 1 thick layer or this layer can be sliced into two thinner layers. Double the recipes for a 4 layered cake!

Sponge Cake:

130g Unsalted Butter, Soft
460g Sugar
115g Vegetable Oil
520g Plain Flour
5 Large Eggs
250ml Whole Milk
1 Tsp Baking Powder
1 Tsp salt
1 Tbsp Vanilla

Bake at 175C/350F for 25-30m (this is the baking time for an 7" cake tin - bake for longer if you use a smaller tin). This recipe will make enough for 4 cake layers. I add about 450g of batter to each cake tin when I make them!

Chiffon Cake: (this is double the quantity used in the video so that you can make lots of layers!)

525g Plain Flour
420g Caster Sugar
1.5 Tbsp Baking Powder
1.5 Tsp Salt
235g Cold Water
125g Vegetable oil
75g Caster sugar (for the egg whites)
1 Tbsp Vanilla
8 Large Egg yolks
12 Large Egg Whites

This recipe makes 6 x 7" layers (which is quite a lot, so half it if you want a slightly smaller cake). Bake each cake for 20m at 175C/350F or until a skewer comes out clean. Remember not to overfill your cake tin. You only need about 320g of cake batter for an 8" cake tin.

Check me out on Twitter to catch up on what's happening |
Like me on Facebook for my live cooking shows |

Filmed and Produced by Simone Sampó: /