Learn all the professional tips and tricks to make a flexible sponge for roll cakes
Open class, starts on Tuesday, March 28th at 14:00 London time
Sponge for roll cakes.
VIENNESE sponge
by Karim Bourgi
Sign up now and receive a free Genoise Sponge recipe to add to your collection of pastries!
Prepare flexible Viennese sponge for roll cakes using a professional recipe and techniques from Chef Karim Bourgi
1. Sponge batter preparation
2. Baking and cooling the sponge
2. Baking and cooling the sponge
DURING THIS OPEN CLASS YOU WILL
TOOLS AND INGREDIENTS
The tools you need to make the Viennese sponge:
The ingredients you need to make the Viennese sponge:
Ingredients:
· Sugar
· Whole eggs
· Egg whites
· Flour T45
· Egg yolks
· Whole eggs
· Egg whites
· Flour T45
· Egg yolks
Grams:
145
141
88
71
55
141
88
71
55
Tools
· Large silicone spatula
· Large offset spatula
· Fine sieve
· Plastic or metal bowl 1L
· Scales accurate to 0.1 gram
· Large offset spatula
· Fine sieve
· Plastic or metal bowl 1L
· Scales accurate to 0.1 gram
· Wire oven rack
· Flexipan mat 37x57 cm
· Planetary mixer
· Parchment paper
· Flexipan mat 37x57 cm
· Planetary mixer
· Parchment paper
MEET YOUR PASTRY CHEF
Oleksandr Trofimenkov
- KICA Academy Brand Chef and Pastry Lab leader
- Leading French Pastry School Ecole Ducasse ENSP graduate
- Opened and managed a large pastry production in Dubai, UAE
STUDENT REVIEWS OF OUR CLASSES
Starts on March 28th at 14:00 London time
SIGN UP FOR AN Open class
Check what time the class starts in your city here
And learn how to make elastic Viennese sponge for roll cakes!
FREQUENTLY ASKED QUESTIONS
Check the lists of tools and ingredients you will need to make the Viennese sponge for roll cakes
by following this link:
List of tools and ingredients
by following this link:
List of tools and ingredients
No, you are not. At an open class, you get a recipe for the Viennese sponge which you can cook at any convenient time.
The link to the recipe will be sent to your email address after the open class on the Viennese sponge for roll cakes. Sign up for the open class to get the sponge for roll cakes recipe:
Sign up for the open class
Sign up for the open class
The recording of this masterclass will not be available.
You can download the recipe for the Viennese sponge during the open class.
You can download the recipe for the Viennese sponge during the open class.
All you need to sign up is a valid email address so we can send you a link to
the open class and other information.
the open class and other information.
Professional pastry chef and KICA instructor Oleksandr Trofimenkov will answer
all your questions related to the Viennese sponge for roll cakes during the class.
You can contact our technical support in the event of any technical issues
via Whatsapp, Telegram, Viber on
+38 068 863 1586
all your questions related to the Viennese sponge for roll cakes during the class.
You can contact our technical support in the event of any technical issues
via Whatsapp, Telegram, Viber on
+38 068 863 1586