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Brioche Sponge Cakes Recipe

Find this small brioche mold here.


Ingredients for the cake:

3 Large Eggs
3/4 cup sugar
1/2 tsp salt
1 tablespoon honey
1 1/2 cup cake flour
1 tablespoon custard
1/2 tablespoon baking powder
1 tsp baking soda
3/4 cup canola oil
Almond slices

Method for the cake:

Preheat oven to 360 F and let all ingredients come to room temperature.
1) In a bowl of a stand mixer, add eggs, sugar, honey and salt.  Mix on medium speed until the whole eggs have turned into a paler shade of yellow. I recommend that you use speed 3-4 on a Kitchenaid Stand Mixer and beat for 2 minutes.
2) Next, add the cake flour, baking powder, baking soda and custard powder. Beat for another 30 seconds until they have incorporated into the batter and there are no lumps in the batter.
3) Next to enter will be the canola oil.  Add it all at once and beat for about 1 minute until the batter is completely smooth and has no lumps.  The consistency of the batter is is shown in picture 4.
4) Check the consistency of the batter.  It should be thick and hold a "ribbon" shape.  This will ensure that the finished product will have the desired body.
5) Load the batter into lightly oiled brioche molds, but it is also ok if you do not oil the molds as the cakes will still release properly. 
6) Sprinkle a few flakes of almond slices on top of the batter.
7) Bake in a 360 F oven for 10 minutes, and lower the temperature to 350 and bake for another 15 minutes.
8) Test for doneness.
Let the cake cool to room temperature before removing them from the molds.  Serve.

Find this small brioche mold here.