Hi all,

I baked a Génoise cake (basic sponge cake) according to following recipe:
Genoise
http://www.pastrychefonline.com/Genoise.html

Ingredients
1.25 oz. clarified beurre noisette (browned butter)
1 teaspoon vanilla
7 oz. whole eggs (4 eggs)
3.5 oz. sugar
1.75 oz. sifted cake flour
1.75 oz. cornstarch

Because cake flour is not available. I prepared it according to;
How To Make Cake Flour
http://joythebaker.com/2009/09/how-to-make-cake-flour/

Final flours added:
All-purpose-flour  1.62 oz
corn starch    1.88 oz

Steps performed:-

A.
flour praparation:
Sift the all-purpose flour and corn starch 5 times

B.
Egg Foam Method
1.  leave eggs in room temparation for 30 min
2.  Whip eggs first and then add sugar in a bowl heated with set over a pan of hot water. Whip the mixture together with Braun Multistick at turbo speed for 5 min. until they reach the ribbon stage.
3.  Sift dry ingredients on top of whipped egg and fold together.
4.   Pour the ingredient in the baking pan of Kenwood breadmaker

C.
Baking:
Preheat  time  0:10 hr
Baking time  0:30 hr
Temperature  350 deg C

A nice basic sponge cake was baked.

genoise_IMG_0217.JPG
http://ubuntuone.com/1i2WNwVuA3mfNDjhN2b5XZ

genoise_IMG_0218.JPG
http://ubuntuone.com/3kDD7y93COZrlgXH6Im77e

But still I don't satisfy on its leavening. Whether I should add some baking soda (Sodium bi-carbonate) in next baking?

TIA

B.R.
satimis

Answered on the other website ..