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Vanilla Custard Sponge Cake (Genoise with Caramel and Custard Soak)
A layered custard cake that combines the airy lightness of a genoise sponge, a thin dry caramel base, and a rich vanilla‑infused baked custard soak. Inspired by tres leches and flan, this dessert is baked in a water bath for a silky, wobbly center and finished with a fragrant vanilla aroma.
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Cost Breakdown
Critical Success Points
- • Warming the egg‑sugar mixture to 113°F without cooking the eggs
- • Folding the flour gently to preserve the airy foam
- • Making a dry caramel without water to avoid crystallization
- • Tempering the custard mixture to prevent curdling
- • Baking the assembled cake in a water bath until the center reaches 170°F
Safety Warnings
- • Caramel reaches >300°F; handle with heat‑proof gloves and keep children away.
- • Hot water bath can cause steam burns; use oven mitts when removing the pan.
- • Custard contains raw eggs; ensure it reaches 170°F to fully cook the eggs.
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