Emulsion Vs Extract

Baking By Joeschmoe Updated 17 Apr 2019 , 11:05am by -K8memphis

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Joeschmoe Posted 14 Apr 2019 , 3:54pm
post #1 of 4

Making a genoise sponge. If I use an emulsion in place of an extract, will this alter the consistency of the final sponge? 

3 replies
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-K8memphis Posted 14 Apr 2019 , 4:05pm
post #2 of 4

instant coffee crystals/powder are available in different roasts from light to espresso -- that's what I use and I see many recipes calling for the instant espresso -- I just add it to the liquid already called for in the recipe -- I am also ready to strain out any errant crystals -- sometimes I use a bit of brewed coffee -- never used an emulsion because you can get the real deal --

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SandraSmiley Posted 17 Apr 2019 , 4:23am
post #3 of 4

I don't know what I missed???  Don't see anything about coffee.

I use emulsions and extracts interchangeably and I cannot tell the difference.  I see no reason why it would have any effect on the texture of a genoise sponge.

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-K8memphis Posted 17 Apr 2019 , 11:05am
post #4 of 4

oh I posted on the wrong thread -- oops my mistake hushed

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