{"product_id":"funcakes-mix-pour-genoise-deluxe-1kg","title":"Deluxe Genoise Mix","description":"\u003cstyle\u003e\n  .patissland-accordions {\n    max-width: 100%;\n    margin: 32px 0;\n    font-family: inherit;\n    color: #2b2b2b;\n  }\n\n  .patissland-accordion {\n    border: 1px solid #eadfcb;\n    border-radius: 14px;\n    margin-bottom: 12px;\n    background: #fff;\n    overflow: hidden;\n  }\n\n  .patissland-accordion summary {\n    cursor: pointer;\n    list-style: none;\n    padding: 18px 22px;\n    font-weight: 700;\n    font-size: 16px;\n    color: #2b2b2b;\n    display: flex;\n    align-items: center;\n    justify-content: space-between;\n    gap: 16px;\n  }\n\n  .patissland-accordion summary::-webkit-details-marker {\n    display: none;\n  }\n\n  .patissland-accordion summary::after {\n    content: \"+\";\n    width: 28px;\n    height: 28px;\n    min-width: 28px;\n    border-radius: 50%;\n    background: #d7b36a;\n    color: #fff;\n    display: inline-flex;\n    align-items: center;\n    justify-content: center;\n    font-size: 20px;\n    line-height: 1;\n    font-weight: 500;\n  }\n\n  .patissland-accordion[open] summary::after {\n    content: \"−\";\n  }\n\n  .patissland-accordion-content {\n    padding: 0 22px 22px;\n    font-size: 15px;\n    line-height: 1.75;\n    color: #444;\n  }\n\n  .patissland-accordion-content p {\n    margin: 0 0 14px;\n  }\n\n  .patissland-accordion-content ul {\n    margin: 8px 0 0;\n    padding-left: 20px;\n  }\n\n  .patissland-accordion-content li {\n    margin-bottom: 8px;\n  }\n\n  .patissland-accordion-content a {\n    color: #b98b35;\n    text-decoration: underline;\n    font-weight: 600;\n  }\n\n  .patissland-accordion-content a:hover {\n    color: #8a6624;\n  }\n\n  .patissland-highlight {\n    color: #b98b35;\n    font-weight: 700;\n  }\n\n  @media (max-width: 768px) {\n    .patissland-accordion summary {\n      padding: 16px 18px;\n      font-size: 15px;\n    }\n\n    .patissland-accordion-content {\n      padding: 0 18px 20px;\n      font-size: 14px;\n    }\n  }\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-accordions\"\u003e\n\n  \u003cdetails class=\"patissland-accordion\" open\u003e\n    \u003csummary\u003eDeluxe Sponge Mix FunCakes, professional preparation for soft and firm sponge cake\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Succeed with your cake bases every time with the \u003cstrong\u003eDeluxe Sponge Mix\u003c\/strong\u003e.\n        This professional preparation was designed to offer a reliable and quick alternative\n        to the traditional recipe, while guaranteeing a \u003cspan class=\"patissland-highlight\"\u003eincredibly light, soft, and firm\u003c\/span\u003e texture.\n        It is the ideal base for your \u003cstrong\u003eLayer Cakes, birthday cakes, and tiered cakes\u003c\/strong\u003e\n        requiring a stable structure for decoration with sugar paste or buttercream.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        The Deluxe Mix is the ally of pastry chefs who want to ensure a consistent result in\n        reception, in-store or in cake design. For those who prefer the traditional version\n        hand-whipped, find our\n        \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-de-la-genoise-classique\"\u003eclassic Patissland sponge cake recipe\u003c\/a\u003e\n        detailed step-by-step on the blog.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eWhy choose the Deluxe Sponge Mix\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eConsistent result,\u003c\/strong\u003e no more sinking sponge cakes. This mix guarantees even rising and an airy crumb with every bake, essential in professional production where every failure costs time and raw materials\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePrecious time saver,\u003c\/strong\u003e no need to whip egg whites or sift flour extensively. Just add eggs and a little water to get a batter ready to bake in under 10 minutes\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIdeal structure for cake design,\u003c\/strong\u003e its firm texture allows clean cutting into several layers without crumbling, making filling and smoothing with buttercream or ganache easier\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eNeutral and customizable taste,\u003c\/strong\u003e a delicate flavor that leaves room for your creativity. You can flavor it with citrus zest, vanilla extracts, or concentrated FunCakes aromas\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eReproducible consistency,\u003c\/strong\u003e each packet delivers the same result, unlike the homemade recipe which depends on egg freshness, flour quality, and sifting precision\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eReady-to-use mix vs traditional recipe, the right choice\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Understand when to use a ready-to-use mix and when to prefer the traditional recipe\n        is essential to optimize your production:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDeluxe FunCakes Mix (this sheet),\u003c\/strong\u003e ideal for mass production, repetitive layer cakes, pre-ordered wedding cakes, cake design workshops with beginners, situations where consistency is key\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTraditional homemade recipe,\u003c\/strong\u003e ideal for signature artisanal pastries, gourmet creations, authentic flavor research, full control of ingredients (farm eggs, organic flour, etc.). Follow our \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-de-la-genoise-classique\"\u003eclassic traditional sponge cake recipe\u003c\/a\u003e for this approach\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        Many professionals have both options, the mix for quick bulk orders\n        and the traditional recipe for signature creations sold above. Both\n        approaches are complementary, not opposed.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eTechnical features and allergens\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e FunCakes (Dutch cake design reference)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e Deluxe Sponge Cake Mix\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e ready-to-use powder mix\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTarget texture:\u003c\/strong\u003e light, soft, firm\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e neutral, customizable\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eQuality:\u003c\/strong\u003e Halal certified formula\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIngredients:\u003c\/strong\u003e sugar, WHEAT flour, WHEAT starch, emulsifiers (E472b,\n        E477), raising agents (E500, E341, E450, E336, E575), dehydrated glucose syrup, milk\n        skimmed milk powder, salt, flavoring, thickener (E415).\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eAllergens:\u003c\/strong\u003e contains wheat (gluten) and milk. May contain traces\n        egg, soy, and lupin. To be reported to severely allergic customers before production.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003ePreparation tips for optimal results\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003col\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMixing,\u003c\/strong\u003e preheat your oven to 170-175°C (varies according to the dosage chart on the package). Mix the mix with eggs and water (see the dosage chart on the packaging according to your mold size)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eWhipping,\u003c\/strong\u003e beat at \u003cstrong\u003emaximum speed for 7 to 8 minutes\u003c\/strong\u003e, then at low speed for 2 minutes to stabilize the air bubbles. This step is crucial, do not shorten it, it is what gives the airy texture\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBaking,\u003c\/strong\u003e put in the oven immediately after mixing to avoid losing the incorporated air bubbles. For an even softer sponge cake, \u003cspan class=\"patissland-highlight\"\u003eavoid opening the oven door during the first 20 minutes\u003c\/span\u003e\n\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSoaking,\u003c\/strong\u003e once cooled, soak your sponge cake with a simple sugar syrup for an even more melting taste. You can flavor the syrup with zest, vanilla, strong coffee, or a FunCakes flavor\u003c\/li\u003e\n      \u003c\/ol\u003e\n      \u003cp\u003e\n        For \u003cstrong\u003e4-tier layer cakes\u003c\/strong\u003e, double the quantities or use several\n        molds in parallel to produce all layers at the same time and ensure\n        perfect uniformity of the layers.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eUsage ideas and aromatic variations\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        Le goût neutre du Mix Deluxe en fait une base parfaite pour \u003cstrong\u003etoutes vos déclinaisons\n        aromatic\u003c\/strong\u003e :\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eClassic vanilla sponge cake,\u003c\/strong\u003e add 1 teaspoon of natural vanilla extract to the mixture, universal base for birthdays and wedding cakes\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eLemon sponge cake,\u003c\/strong\u003e add the grated zest of 2 yellow lemons to the mixture, ideal for lemon-red fruit layer cakes and modern lemon meringue pies\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCocoa sponge cake,\u003c\/strong\u003e replace 30 g of the mix with 30 g of unsweetened cocoa powder, base for chocolate layer cakes and Black Forest cakes\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCoffee sponge cake,\u003c\/strong\u003e dissolve 2 teaspoons of strong coffee extract in the recipe water, ideal for mocha and tiramisu layer cakes\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRum-orange sponge cake,\u003c\/strong\u003e add the zest of 2 oranges + 2 tablespoons of rum to the soaking syrup, base for reimagined Christmas logs\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePistachio sponge cake,\u003c\/strong\u003e incorporate 30 g of pistachio paste into the batter, base for trendy pistachio-raspberry layer cakes\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSponge cake for Black Forest,\u003c\/strong\u003e perfect base for the \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-de-la-foret-noire\"\u003ePatissland Black Forest recipe\u003c\/a\u003e\n\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSponge cake for Fraisier,\u003c\/strong\u003e ideal structure for the \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-frasi-1\"\u003epatistopsland.comaisier recipe\u003c\/a\u003e\n\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eCompatibility with layer cakes and fondant structure\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        The Mix Deluxe is \u003cstrong\u003especifically formulated\u003c\/strong\u003e to meet cake needs\n        modern design:\n      \u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFirm texture supporting decoration weight,\u003c\/strong\u003e can hold a thick layer of Renshaw fondant, sugar paste flowers, figurines, without collapsing\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eClean cutting into multiple layers,\u003c\/strong\u003e structure allowing the cake to be cut into 3 or 4 equal layers for a perfectly even 4-5 tier layer cake\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eNo excessive crumbling\u003c\/strong\u003e when cutting, unlike classic sponge cakes that can crumble into the buttercream\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePerfect adhesion to ganache\u003c\/strong\u003e and buttercream for crumb coating and final smoothing\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTransport resistance\u003c\/strong\u003e in a cake box, the cake does not collapse under its own weight\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003cp\u003e\n        For baking, choose our \u003ca href=\"https:\/\/patistopsland.com\/products\/moule-genoise\"\u003ePatissland round sponge cake mold\u003c\/a\u003e\n        or the \u003ca href=\"https:\/\/patistopsland.com\/products\/moule-a-genoise-40-x-30-cm\"\u003erectangular 40 × 30 cm sponge cake mold\u003c\/a\u003e\n        depending on the format of your project (round for classic layer cake, rectangular for sheet cake and number cake).\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eRecommended professional uses\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eIn-store cake designers\u003c\/strong\u003e who produce layer cakes in series, pre-ordered for birthdays and events\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eEvent pastry chefs\u003c\/strong\u003e responsible for multi-tiered wedding cakes where structural stability is critical\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHigh-end caterers and hotels\u003c\/strong\u003e that must ensure consistent results for buffets and banquets\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003ePastry schools and cake design workshops\u003c\/strong\u003e where learners need a reliable base to focus on decorations\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSpecialty bakeries\u003c\/strong\u003e offering sheet cakes (generous rectangular cakes) for family buffets\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eGourmet restaurants\u003c\/strong\u003e that use sponge cake as a base for contemporary desserts (reimagined number cakes, signature layer cakes)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eAdvanced amateur cooks\u003c\/strong\u003e who want to guarantee perfect success for a wedding or important birthday\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eTips for an even more successful sponge cake\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eEggs at room temperature,\u003c\/strong\u003e take them out 30 minutes before use for optimal whipping\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eClean bowl and whisk,\u003c\/strong\u003e no trace of grease should be present, which would prevent egg foaming\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eLight sifting of the mix\u003c\/strong\u003e before folding in to avoid lumps, even if the mix is already finely ground\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eDo not tap the pan\u003c\/strong\u003e on the work surface to remove bubbles, as you might deflate the incorporated air\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBake on the middle rack\u003c\/strong\u003e for even baking, avoid the lower position which overcooks the bottom\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eToothpick test\u003c\/strong\u003e in the center, it should come out dry and clean when baking is done\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eWarm unmolding\u003c\/strong\u003e on a rack, not immediately, to avoid breaking the still fragile airy crumb\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eComplete cooling for at least 2-3 hours\u003c\/strong\u003e before cutting into layers to avoid crumbling\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eCutting with a sponge cake lyre\u003c\/strong\u003e for perfectly even and smooth layers\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003ePatissland complementary products\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRound and rectangular sponge cake pans\u003c\/strong\u003e in various sizes, find the \u003ca href=\"https:\/\/patistopsland.com\/products\/moule-genoise\"\u003eclassic round sponge cake pan\u003c\/a\u003e and the \u003ca href=\"https:\/\/patistopsland.com\/products\/moule-a-genoise-40-x-30-cm\"\u003erectangular sponge cake pan 40 × 30 cm\u003c\/a\u003e\n\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSponge cake lyre\u003c\/strong\u003e for clean cutting into several perfectly even layers\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eTurntable for cake decorating\u003c\/strong\u003e essential for smoothing buttercream\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eAngled spatulas in various sizes\u003c\/strong\u003e for crumb coating and final smoothing\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eReady-to-use buttercream and ganache\u003c\/strong\u003e FunCakes in professional sizes for extra time saving\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eRenshaw Extra white fondant\u003c\/strong\u003e in 1 kg or 10 kg formats for covering\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eWhite PME cake drums\u003c\/strong\u003e in various diameters for a solid base of layer cakes\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eThin cake boards\u003c\/strong\u003e for separating tiers in wedding cakes\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eLarge format cake boxes\u003c\/strong\u003e rectangular and square for secure transport\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eColour Mill liposoluble colorings\u003c\/strong\u003e to color buttercream and fondant\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eFunCakes concentrated flavors\u003c\/strong\u003e to flavor sponge cake batter (vanilla, lemon, raspberry, pistachio, etc.)\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eInspiring recipes,\u003c\/strong\u003e \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-de-la-genoise-classique\"\u003eclassic traditional sponge cake\u003c\/a\u003e, \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-de-la-foret-noire\"\u003eBlack Forest\u003c\/a\u003e and \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-du-frasi-1\"\u003eStrawberry cake\u003c\/a\u003e\n\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"patissland-accordion\"\u003e\n    \u003csummary\u003eFrequently Asked Questions\u003c\/summary\u003e\n    \u003cdiv class=\"patissland-accordion-content\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow many sponge cakes can be made with one sachet?\u003c\/strong\u003e\u003cbr\u003e\n        It depends on the size of your mold and the dosage indicated on the packet. For a layer\n        standard 20 cm diameter cake 3 layers, count on 1 average use of the packet.\n        Refer to the precise dosage chart on the sachet packaging.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs it really necessary to beat for 7-8 minutes?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, it is crucial. The aerated structure of the sponge cake depends entirely on the amount\n        of air incorporated during mixing. Under-beating results in a dense and flat sponge cake,\n        over-beating results in a dry sponge cake after baking. The 7-8 minutes at maximum speed window\n        + 2 minutes at slow speed is precisely calibrated by FunCakes.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCan I prepare the batter in advance?\u003c\/strong\u003e\u003cbr\u003e\n        No, the batter must be baked immediately after mixing. If you wait, the bubbles\n        air bubbles collapse and the sponge cake will be flat. Prepare it just before baking, do not store\n        not in the fridge.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eIs the mix suitable for special diets?\u003c\/strong\u003e\u003cbr\u003e\n        Le mix est \u003cspan class=\"patissland-highlight\"\u003ecertifié Halal\u003c\/span\u003e. Il \u003cstrong\u003econtient\n        wheat (gluten) and milk\u003c\/strong\u003e, so unsuitable for gluten-free and lactose-free diets.\n        May contain traces of egg, soy, and lupin for severe allergies.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow long does the sponge cake keep after baking?\u003c\/strong\u003e\u003cbr\u003e\n        At room temperature wrapped, maximum 2 days. In the fridge wrapped, 3 to 4 days. In the freezer\n        hermetically wrapped, up to 2 months. Many professionals prepare sponge cake layers\n        in advance, freeze them individually wrapped, and thaw them in the fridge the day before\n        of assembling the layer cake.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eCan water be replaced with milk or cream?\u003c\/strong\u003e\u003cbr\u003e\n        Yes, you can replace the water in the recipe with milk for a moister sponge cake,\n        or with a milk+cream mix for an even richer version. The result will be slightly\n        denser but still successful.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eDifference from my traditional sponge cake recipe?\u003c\/strong\u003e\u003cbr\u003e\n        The Deluxe Mix is faster, more consistent, and firmer (ideal for cake design). The \u003ca href=\"https:\/\/patistopsland.com\/blogs\/blog-de-recettes-patissland\/recette-de-la-genoise-classique\"\u003eclassic traditional sponge cake\u003c\/a\u003e\n        is lighter, more fragile, and more authentic in taste. Both approaches are\n        additional depending on the project.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eHow to soak the sponge cake without making it soggy?\u003c\/strong\u003e\u003cbr\u003e\n        Use a simple sugar syrup (50% water + 50% sugar + flavorings of choice), warmed to 30°C.\n        Apply with a food brush in a thin layer on each layer, do not saturate. For\n        layer cakes intended for cake design with fondant, very light soaking only\n        to avoid softening the structure.\n      \u003c\/p\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eWhy does my sponge cake collapse when unmolding?\u003c\/strong\u003e\u003cbr\u003e\n        Possible causes, oven opened during baking (temperature drop), incomplete baking\n        (interior still raw), unmolding too early (crumb still warm and fragile), temperature\n        too high baking temperature (crust bakes too fast, interior collapses when cooling). Follow\n        strictly follow the FunCakes dosage and baking chart.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"FUN CAKES","offers":[{"title":"500g","offer_id":39539295977514,"sku":"F10100","price":4.49,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":39539296010282,"sku":"F10500","price":6.29,"currency_code":"EUR","in_stock":true},{"title":"4kg","offer_id":49217245118803,"sku":"F10800","price":23.39,"currency_code":"EUR","in_stock":true},{"title":"10 kg","offer_id":50454773399891,"sku":"F10900","price":53.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/mix-pour-genoise-deluxe-fun-cakes-1.jpg?v=1772133752","url":"https:\/\/patistopsland.com\/en\/products\/funcakes-mix-pour-genoise-deluxe-1kg","provider":"Patissland","version":"1.0","type":"link"}