5 Aug 2008

How make.: Genoise

This cake is in foam cakes group. These cakes have a high proportion of eggs to flour and are leavened solely (except chiffon cakes) by the air beaten into whole eggs or egg whites. They contain very little, if any, fat and have a spongy texture.

In this cake I used almonds (you can use any nut) that give it the fat. The resulting sponge is moister and has a finer texture. It can be used to make shaped cakes or mousse cakes.


Genoise cake

6 large eggs

180g granulated white sugar

1 teaspoon almond essence

100g peeled almonds

180 g flour

Preheat oven to 350 degrees F (180° C). Grease and line bottom of a 24 cm cake or springform pan with parchment paper, and then grease and flour again

In a food processor, put the almonds and process until a fine powder. Reserve. In a large mixing bowl set over a pan of simmering water heat the eggs and sugar until just lukewarm, stirring constantly to prevent curdling. Transfer mixture to bowl of electric mixer, beat the mixture on high speed for five minutes or until tripled in volume.

Sift ½ the flour mixed with the processed almond over the remaining egg mixture and fold it in gently with a rubber spatula until the flour is fully incorporated.

the remaining flour mixture must pour over the batter and gently fold in until incorporated.

Pour into the prepared pan (it will be about 2/3 full) and bake 30 to 35 minutes or until the cake is golden brown and starts to shrink from the sides of the pan. Do not open the oven door before the minimum time or the cake could collapse. Remove from oven, let rest for five minutes and place on wire rack.

Wrap tightly with plastic wrap, and refrigerate for up to 3 days or freeze for up to 2 month.


penny stock to watch said...

well its nice to know that you have great hits here.

Manggy said...

Looks great Sylvia! What's your favorite way of serving/decorating genoise? :)

JennDZ - The Leftover Queen said...

I have made a genoise twice with the Daring Bakers and I really love this kind of cake! So moist and well, nutty!

Anonymous said...

Wow! A special sounding cake. Looks good, too!


Lori Lynn said...

Yum on the cake. Your photo design is always so creative, Sylvia. Love it.

Sandie (Inn Cuisine) said...

This cake sounds light, airy, moist and delicious... absolutely perfect for these warm summer months!

Kate / Kajal said...

Nice post Sylvia, genoise is the key to making gr8 layer cakes. Love all that cute art work on your pictures.