Flat Genoise

Baking By kentlybp

kentlybp Posted 2 Feb 2016 , 12:27am
post #1 of 1

Hey all, 

I'm working on a genoise sponge for a wedding cake, and I'm not sure where I'm going wrong. Today's my first test run using The Cake Bible recipe. I've done it twice now, back-to-back, and the cakes aren't rising as much as (I think) they are supposed to be. I'm using a 9" x 3" pan, no magi-strips, and while the cakes are actually quite light and springy, they are only coming up to be 1.25"-1.5" in height. One side of one layer was slightly higher. 

Potential problems:

1.) Eggs. I set a timer to beat them long enough. 

2.) Overmixing. I don't think I did this the second time around, and while I got a marginally better rose, it's nothing to write home about. 

3.) Oven temp? I haven't had any trouble before, so I don't think this is the problem. 

Other concerns: my cakes are quite light. I got a nice bake, and they're springy, and they have good texture. I don't understand why the batter didn't fill as much of the cake pan as it was supposed to, and why the cakes didn't rise as tall in the oven. 

Any suggestions would be extremely helpful and very appreciated. Thank you!!!! 

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