I need some help. I need to bake a half sheet genoise or any other sponge cake that does not use butter so it doesn't firm up in the refrigerator. I need this for a birthday party this Saturday. So, I am really short on time.
I have been told genoise type of cakes never come out well in large pans especially sq/rectangular pans. Has anyone attempted this.
If anyone has suggestions, recipes, please reply. Also, how would a genoise like batter where egg whites provide the volume, stand up to artificial flavors like butter,etc?
I think you might want to begin by viewing this video:
I was thinking about this all night. Since I am looking for something quick, easy and reliable in a large pan, I am thinking of making a WASC using egg whites minus the almond, butter flavors, then soaking it in syrup.
I am hoping this will give a spongier, lighter feel like a spong cake.
You really need to contact Braden Cadenelli, he's a guest blogger for HomeBasedBaking.com and a wonderful pastry chef. He should be able to answer your questions.
Contact Braden at [email protected] and follow the Philadelphia Dessert Examiner at http://www.examiner.com/x-44207-Philadelphia-Dessert-Examiner