How To Make Genoise Cake Food

GENOISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
• Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
• Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
• Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
• Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.

PAUL'S GENOISE SPONGE

Steps:

• Heat oven to 190C/170C fan/gas 5. Brush 2 x 20cm cake tins with melted butter, line the bases with baking paper, then dust well with flour tipping out any excess. Set aside.
• Put the sugar and eggs in a large heatproof bowl, then set it over a pan of barely simmering water. Whisk with an electric hand whisk for about 7 mins or until the mixture is pale and has trebled in volume. Remove from the heat, then slowly pour in the butter folding it in as you pour until it is completely mixed in.
• Gently fold the flour and a pinch of salt into the egg mixture, then pour into your prepared cake tins. Cook for 25 mins until the cake is golden and risen - a skewer pushed into the cake should come out clean. Allow the cakes to cool for a few mins in the tin, then remove and cool completely on a wire rack.
• Meanwhile, whip the cream until it just holds its shape, then set aside. Whizz about a quarter of the strawberries with 1 tbsp sugar until smooth, then fold this purée through the cream so you get a ripple effect.
• To assemble the cakes, cut each one in half horizontally. Put one sponge on a serving plate, spread a quarter of the cream mix on top, then dot a quarter of the blueberries and raspberries around the edge. Repeat this step two more times, put the last layer of cake on top (save a top half of cake for the top layer), spread the remaining cream over, then put the blueberries and raspberries around the edge and pile the strawberries in the centre. Dust with icing sugar just before you serve.

SPONGE CAKE FROM A BOXED MIX

Steps:

• Beat egg whites to stiff peaks and set aside. Sift boxed cake mix twice. Combine cake mix, oil, and water until combined, then gently fold in egg whites. Once folded together, place mix into a greased bundt pan or other pan of your choice. Bake cake at 325 according to time listed on package, adding additional time as needed until cake tests done.

LEMON GENOISE CAKE

Steps:

• For the cake:.
• Preheat oven to 350°F.
• Grease and flour two 9" round pans.
• Mix the dry ingredients together in a large mixing bowl.
• Add the butter, water, and lemon juice and beat on medium for one minute.
• Add the remaining ingredients and beat on medium for one minute more.
• Pour the batter into the prepared cake pans.
• Bake for about 30 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
• Let the cakes cool thoroughly before filling and frosting.
• For the frosting:.
• Combine the mascarpone cheese, lemon juice, and powdered sugar in a bowl and beat on high until thoroughly combined and medium peaks form.
• Use it to fill and frost the cake.

CHOCOLATE GENOISE

Steps:

• Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees F (45 degrees C) on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
• Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is underwhipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not overmix or the batter will deflate.
• I bake the genoise on a baking sheet 99 percent of the time because then I can cut it to any size I want. Spread the batter over a parchment paper-covered baking sheet and bake in a preheated 400 degrees F (200 degrees C) oven until lightly and evenly browned and springy to the touch, about 10 minutes. If using cake pans, fill buttered and parchment paper-lined 8-inch round cake pans three quarters full. Bake at 350 degrees F (175 degrees C) until well-risen and golden brown, about 30 minutes. Genoise is baked at a higher temperature for a shorter period of time on a baking sheet than when baked in a cake pan to allow it to retain moisture; if overbaked, it will be dry and crunchy.
• Let the genoise cool slightly. Unmold and finish cooling on a wire rack to allow the air to circulate evenly around the cake. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
• VARIATION: You can easily make this recipe into a Chocolate Genoise by substituting unsweetened cocoa powder for 10 to 20 percent of the weight (a scant 1/4 cup to a full 1/3 cup/0.8 to 1.6 ounces/25 to 50 grams) of the flour. Weigh the cocoa powder before you sift it.
• SIDEBAR: Genoise can be made with butter. In this recipe, you can substitute butter (5 1/2 tablespoons, 2.7 ounces or 75 grams) for the 3 large egg yolks. Melt and cool the butter and fold it in after the flour is added.

4-INGREDIENT SPONGE CAKE (VIDEO RECIPE)

Steps:

• Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
• In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
• Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
• Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here's the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.

VANILLA GENOISE CAKE

Steps:

• Oven to 350 degrees F.
• Line the bottom of One 8 or 9 inch round cake pan OR 8-inch square pan, OR 11x17 sheet pan with parchment, and spray lightly with some sort of spray release (like Pam).
• Combine the butter and vanilla in a small bowl.
• Set aside somewhere warm (you want the butter to stay melted).
• Combine the flour with 3 tbl.
• of the sugar and sift again.
• Set aside.
• In the bowl of your mixer, combine the eggs and rest of the sugar.
• Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your VERY CLEAN hand (kids love this part) until the eggs feel warm to the touch (body temp)*.
• Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).
• Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part**.
• Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.
• Fold in half the remaining, then the rest.
• Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.
• Gently fold that back into the batter.
• Divide between the pans and bake as follows: for an 8" square, 20-25 min.
• ;an 8" round, 25-30 minutes; a 9" round, 20-25 minutes; and an 11x17 sheet pan, 15-20 minutes.
• The cakes should JUST BEGIN to shrink away from the side of the pans, and should spring back when you lightly touch them in the center.
• Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment.
• Set aside until ready to use.
• DO NOT OVERBAKE.
• This cake is best if allowed to sit a day before using in trifles.
• NOTE 1: Genoise is supposed to be a dry cake.
• It was made specifically to take moist toppings so it could soak them up.
• *NOTE2: I learned to use my hand when warming yolks in culinary school.
• The idea is that as soon as it feels warm on your hand, it is at the perfect temperature to whip to ribbon stage.
• **NOTE3: I learned to fold flour into delicate batters like this with my VERY CLEAN hand in culinary school also.
• At first I thought it was stupid, but I quickly saw it was the best way to be able to tell if all of your flour is mixed in and avoid any un-incorporated flour bits.
• I mix angelfood cakes this way, too.
• Children love to do this!

CLASSIC GENOISE

Steps:

• Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
• Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is under whipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not over mix or the batter will deflate. Fill buttered and parchment paper-lined 8-inch round cake pans 3/4 full with batter. Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes.
• Let the genoise cool slightly. Unmold, remove parchment paper and finish cooling on a wire rack. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
• VARIATION: Make this recipe into a Chocolate Genoise by substituting unsweetened cocoa powder for 10 to 20 percent of the weight (a scant 1/4 cup to a full 1/3 cup) of the flour. Weigh the cocoa powder before you sift it.
• Jacques' Tip: Genoise can be made with butter. In this recipe, you can substitute butter (5 1/2 tablespoons) for the 3 large egg yolks. Melt and cool the butter and fold it in after the flour is added.

GENOISE SPONGE CAKE

Steps:

• Prepare the ingredients for the genoise sponge cake.
• Grease an 8" round cake tin with butter, then dust with flour. If there is any excess flour, then shake it off. Preheat the oven to 315°F.
• Sift the flour into a bowl. Repeat the sifting a second time into another bowl to ensure the flour is light and clump-free. Set aside.
• Add the superfine sugar, vanilla, and eggs to a large heatproof bowl and whisk with an electric hand beater until combined.
• Place the bowl over a saucepan of simmering water (bain-marie), making sure the water doesn't reach the bottom of the bowl. Beat the mixture on high for 10 minutes or until the texture is is thick and glossy.
• It will have almost doubled in size and when you lift out the beater, a ribbon trail should form. Remove the bowl from the heat.
• Lightly scoop the butter over the egg mixture along with half the flour. Gently fold them in using a spoon or spatula. Add the remaining flour and fold it in until just combined.
• Pour the cake batter into the prepared pan ensuring the surface of the cake is smooth, then bake until the top is a light golden color (about 35 minutes). Other signs that the cake is ready are a skewer inserted comes out clean, or the sides are slightly coming away from the pan. Allow the genoise to cool for 5 minutes then turn out onto a wire rack to cool completely.
• Use a serrated knife to slice the cake in half then smother the bottom half with jam and then cream. Replace the top half of the cake and cover with cream, then garnish with strawberries.

THE BEST VANILLA SPONGE CAKE RECIPE | GENOISE

Steps:

• Preheat oven to 340F (170C). Grease the bottom and sides of a 8-inch (20cm) round cake pan. Set aside.In a large bowl beat the egg whites with a pinch of salt until foamy, then gradually add sugar, until stiff peak form.Add egg yolks and whisk until combined.Sift in flour and gently fold until combined.In a small bowl whisk milk, oil and vanilla extract. Add 1-2 tablespoons from the cake batter and mix until combined. Pour into the cake mixture, gently whisk until combined.Pour the batter into prepared pan, tap the pan on the table to release air bubbles and bake for 30-35 minutes.Allow to cool.Frequently asked questions:CAN WE MAKE VANILLA SPONGE CAKE AHEAD OF TIME?Yes, you can make vanilla sponge cake ahead of time. Keep it in the refrigerator, covered, up to 3 days, then frost with your favorite frosting and serve.WHAT MAKES THIS VANILLA SPONGE CAKE SO AIRY?What makes this sponge cake (Genoise) so soft and airy is the use of separated eggs. First we whip the egg whites, then add the egg yolks, this makes the cake very airy and spongy.HOW CAN WE FROST THIS SPONGE CAKE?There is plenty option to frost or decorate this sponge cake. You can cut the cake in half, spread whipped cream in the middle, top with some fresh fruits, then top with the second layer of cake and repeat the process with the top of the cake. You also can use chocolate buttercream to frost this cake, vanilla cream cheese frosting.

NO FUSS GENOISE SPONGE CAKE (MARY BERRY'S)

Steps:

• Preheat the oven to 350 Fahrenheit, line 2 6-inch baking pans (or 1 9-inch) with parchment paper on the bottom only. Don't grease the sides. Set aside.
• Melt the butter in a sauce pan or microwave, set aside to cool slightly.
• Mix the flour and cornstarch together in a small bowl. If you are using all purpose flour, make sure to add the baking powder and pinch of salt listed in the notes area of this recipe. Sift the flour and cornstarch together a couple of times to remove any lumps and set aside.
• In the bowl of a stand mixer or with a hand mixer, beat the eggs and sugar on full speed until the mixture is almost white, triples (at least) in volume and reaches ribbon stage (see post above). About 10 to 11 minutes on high for a stand mixer, closer to 15 minutes for a hand mixer and 20 minutes or more if whisking by hand.
• Add half the flour very gently. Fold in to the egg mixture, then add half the butter, pouring it around the edge of the bowl. Fold in. Repeat with the remaining half of the flour and butter. Take care not to fold out too much air.
• Transfer the batter to your baking pan(s) and bake 22-25 minutes on the center rack, with the cakes closer to the oven door. Try not to open the door for the first half of baking.
• Check your cakes a bit early if your oven runs hot. They should spring back when gently pressed or a toothpick comes out clean.
• Use a sharp knife to run around the edges of the pan, then turn the cakes out onto a cooling rack to cool completely.
• Cakes themselves will be good tightly wrapped for up to 4 days. Layers may also be frozen for up to 2 months tightly wrapped.