hi everyone genoise fans
i have tried to do a genoise several times. each time the batter got so reduced at the end and it was almost less than half of the baking tin. does someone know a good genoise recipe and how to get it
well done to have a smoothe texture? I am thankful for every tip that i get.
Do not grease or line the sides of you pan. It needs to cling to the pan until it's cold to support it's structure. Who's recipe are you using, post a link to it if you can? There might be a problem with the recipe or instructions.
I find that it is crucial to get the egg yolks to the ribbon (three times their volume) stage and fold in the ingredients very gently with any genoise recipe.
Woodland bakery has a pretty good Vanilla sponge recipe although it's not a true sponge as it calls for baking powder, it has a nice light texture. She also has a video for this recipe.
thankyou for the tips. I used the recipe from zaarbars and also tried others too. I have also watched some Videos. but what i noticed is the volume is much lesser than the mixture what i have put in. and the texture is much harder than a normal sponge cakes. but everyone recomends the genoise sponge than any other normal sponge. therefore i wanted give it a try. I do the normal buiscuit sponge and it Comes out very nice but it has a bit of a dry texture. and what i have heard is genoise is full of moisture owing to the melted butter.
i watched the woodland bakery genoise sponge cake. i feel it will be wonderful. shall try it and let you know how it was. thankyou again for the nice tips.
You're welcome sugarrose I hope you like it. I love love love this woman and her recipes!
If you have time and ingredients to try another Sponge Cake recipe. Tish Boyle's is the best to me by far!!!!
You can Google Tish Boyle's Hot Milk Sponge Cake. I am an American from the South and even I love it!!!!!!!! Super easy, but be sure to the follow the recipe and steps exactly as written.
Here are some things I have found that help with genoise:
Warm the eggs and sugar, whisking over a water bath.
Whip till tripled in volume.
Sift your dry ingredients well. Sift the dry over the egg foam in three batches. Fold in with a balloon whisk It helps break up the the flour lumps, and it doesn't deflate the eggs like a rubber spatula will.
Remove about a cup of batter, and whisk that into the warm butter. This keeps the butter from sinking to the bottom of the bowl, thus having to over fold the batter.
I don't grease the pan, only line with parchment.
The recipe that I really like is in Dede Wilson's wedding cake book. I don't make genoise very often, but that one has always worked for me.