Hand-whisk the eggs and sugar together in the mixer bowl, with a large balloon whisk. Combine the flour and salt, and then, sift into a medium-size mixing bowl.ģ. ![]() Reduce the baking time slightly if you do.Ģ. But, for thinner layers, split the batter between, 2, 8 x 2-inch pans, if desired. SARAH SAYS: I used an 8 x 2-inch dark, nonstick pan for this recipe and did not reduce the oven temperature by 25 degrees F. Dust the interior with flour, and tap out the excess. (Do NOT reduce the oven heat by 25 degrees F if using a dark, nonstick pan.) Generously grease an 8- or 9 x 2-inch pan, line with parchment paper, and grease its surface. ![]() Position a rack in the lower third of the oven and heat the oven to 350 degrees F. Regular or superfine table sugar: 3/4 cup - I used regular table sugar / 5.25 ounces / 150 gramsĮQUIPMENT: 325 watt KitchenAid mixer or greaterġ. Unbleached or bleached all-purpose flour: 1 cup (spoon flour into measuring cup and level to rim) - I used unbleached ap flour / 4.41 ounces / 125.02 grams My version produces a high-rising and successful Genoise Cake, which gives spectacular results. And, its paramount to beat the egg yolks and sugar properly to get the best results many recipes do not adequately describe how to or have you under-beat the eggs and sugar, which I believe results in lots of failures. I found this results in a better and more stable cake structure. My recipe uses more eggs than a typical Genoise and all-purpose flour. Its tight, springy and somewhat dry texture allows to take on numerous flavors because it can readily absorb flavored sugar syrups or liqueurs, without becoming too wet and losing its delicate texture. Genoise cakes are often baked in large, thin layers and then filled and rolled. Genoises can be served as a cake in itself, or cut into thin layers used to form the base of countless cakes or filled and stacked. The beauty of sponge cakes, and especially genoises, are that they are versatile. I have included a lot of descriptive technique information so you will be successful. Mine gives you spectacular results. Genoise cakes are all about technique, working quickly and steadily and, what I often say, is a little bit of luck, too. This resulted in my writing my own recipe, which includes lots of information often missing from others. I found that the right recipe and mixing techniques are paramount, and could not find them together in one recipe. The Best Genoise Sponge Cake Recipe and TechniquesĪfter my testing and trying numerous Genoise cake recipes, and having them fail for one reason or another, and hearing similar complaints from other bakers, I set out to find out the best way to make them. Some recipes use cake or all-purpose or cake flour or part cake and all-purpose flour. ![]() ![]() Sometimes melted butter is folded in the end for extra flavor. A genoise cake is made by beating warm whole eggs with sugar until the mixture more than triples in volume, then flour is folded in, which strengthens its foam. Other examples of sponge cakes are chiffon, angel food, and general sponge cakes. It is a classic, light and airy cake that uses air suspended in an egg foam, for its leavening, to give it volume. The Genoise, a basic and old-faithful cake of French Pastry Chefs, is a sponge type cake, also known as a foam cake. Variations: Basic Genoise Cake with Added Butter Basic Chocolate Genoise Cake Madeleines Raspberry Cloud Mini-Layer CakeĬake and photo by Sarah Phillips © Sarah Phillips What is Genoise Sponge Cake?
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