CLASSIC GENOISE
Provided by Food Network
Categories dessert
Time 50m
Yield 2 baking sheets or 2 (8-inch)c
Number Of Ingredients 5
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.
NO FUSS GENOISE SPONGE CAKE (MARY BERRY'S)
An easy and effective way to make the perfect genoise sponge cake.
Provided by Rachel Ballard
Categories Dessert
Time 47m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 213 kcal, Carbohydrate 26 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 129 mg, Sodium 100 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 4 g, ServingSize 1 serving
PAUL'S GENOISE SPONGE
Make the most of British summer berries by piling them onto a stunning layered sponge
Provided by Paul Hollywood
Categories Afternoon tea, Treat
Time 1h10m
Yield Serves 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 621 calories, Fat 42 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.26 milligram of sodium
YELLOW GENOISE CAKE
Genoise, or French sponge cake, differs from regular sponge cake because it's made with butter, which makes it more tender and flavorful.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 12-by-18-inch cake
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Butter a 12-by-18-inch standard jelly-roll pan, line with parchment paper, butter and flour the paper, and set aside.
- Set the metal bowl of an electric mixer over, but not in, a pot of simmering water. Combine sugar and eggs in the bowl, and whisk until mixture is warm to the touch, about 2 minutes.
- Transfer the bowl to an electric mixer fitted with the whisk attachment, and beat on high speed until mixture is very thick and pale, 6 to 8 minutes. With a rubber spatula, gently transfer mixture to a large clean mixing bowl. Sift in flour in three additions, folding gently after each. In a small bowl, combine butter and vanilla, then add in a steady stream as you fold in the third addition of flour. Fold gently, and pour out onto prepared pan. Smooth top with offset spatula.
- Bake until cake is springy to the touch and golden brown, 18 to 20 minutes. Remove from oven, and let cool on a wire rack. Wrap tightly with plastic wrap, and refrigerate for up to 3 days or freeze for up to 1 month. When ready to use, turn out cake onto a cutting board covered with a clean piece of parchment or wax paper, and peel the paper off the cake.
GENOISE
The classic European sponge cake. No chemical leavener, just air that is beaten into the eggs. Folding (stirring without deflating) is the biggest factor. Be gentle!
Provided by Kevin Ryan
Categories Desserts Cakes Sponge Cake Recipes
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 151 calories, Carbohydrate 23.9 g, Cholesterol 80.5 mg, Fat 4.4 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 28.7 mg, Sugar 12.8 g
More about "mary berry genoise food"
BURGERS, FRIES, & 1970S VIBES | LORAIN - BROADWAY MARY'S
From broadwaymarys.com
MOKATINES RECIPE | RECIPE | BRITISH BAKE OFF RECIPES, BAKE ...
From pinterest.com
GENOISE SPONGE WITH RASPBERRIES AND CREAM - PINTEREST
From pinterest.com
CHANTILLY CREAM RECIPE MARY BERRY - FOODRECIPESTORY
From foodrecipestory.com
MARY BERRY GENOISE SPONGE RECIPE - DALIA FOOD INSPIRATION
From daliafoodstory.netlify.app
SUMMER PARTY GâTEAU RECIPE - BBC FOOD
From bbc.co.uk
MARY BERRY HAS A SURPRISING NEW METHOD FOR BAKING VICTORIA ...
From countryliving.com
MARY BERRY GENOISE SPONGE RECIPES
From wiki-recipes.info
BERRY RECIPES: 100 WAYS WITH FRESH BERRIES | SOUTHERN LIVING
From southernliving.com
CHOCOLATE GENOISE SPONGE MARY BERRY / MARY BERRY'S ...
From policetvshows.galeborg.com
BOK CHOY RECIPES
From bokchoyrecipes.blogspot.com
MARY BERRY RECIPES - GOODTOKNOW
From goodto.com
MARY BERRY REVEALS SHE NO LONGER FOLLOWS TRADITIONAL ...
From independent.co.uk
ITALIAN BASIC GENOISE (SPONGE CAKE) RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE GENOISE SPONGE MARY BERRY - CAKEBOXING.COM
From cakeboxing.com
HOW TO MAKE THE PERFECT JAFFA CAKES | FOOD | THE GUARDIAN
From theguardian.com
MARY BERRY'S MOKATINES - THE GREAT BRITISH BAKE OFF | THE ...
From thegreatbritishbakeoff.co.uk
MARY BERRY - WIKIPEDIA
From en.wikipedia.org
GENOISE CAKE RECIPE MARY BERRY - HTAHSEEL.COM
From htahseel.com
MARY BERRY GENOISE CAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GENOISE SPONGE CAKE RECIPE MARY BERRY - CAKEBOXING.COM
From cakeboxing.com
HOW DO YOU MAKE A MARY BERRY GENOISE SPONGE CAKE ...
From allquestion.co
MARY BERRY BIO, AFFAIR, MARRIED, HUSBAND, NET WORTH ...
From marriedbiography.com
GENOISE SPONGE MARY BERRY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MARY'S CHRISTMAS GENOA CAKE RECIPE | PBS FOOD
From pbs.org
MARY BERRY GENOISE SPONGE RECIPES
From tfrecipes.com
GENOISE SPONGE CAKE MARY BERRY - DALIA FOOD INSPIRATION
From daliafoodstory.netlify.app
MARY BERRY GENOISE SPONGE RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPES - MARY BERRY
From maryberry.co.uk
GENOISE SPONGE RECIPE MARY BERRY - ALL INFORMATION ABOUT ...
From therecipes.info
MARY'S VICTORIA SANDWICH | GREAT BRITISH BAKING ... - PBS FOOD
From pbs.org
GENOISE SPONGE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
LEMON CURD SPONGE CAKE RECIPE MARY BERRY - IMAGES CAKE AND ...
From suyapgrup.com
MARY BERRY GENOISE SPONGE RECIPE - ACCORDFOOD
From accordfood.netlify.app
HAMBURGER MARY'S ONTARIO | EAT, DRINK, AND BE… MARY!
From hamburgermarys.com
GENOISE SPONGE | EASY CAKE RECIPES
From redonline.co.uk
GéNOISE SPONGE WITH BLUEBERRY COMPôTE AND ... - BBC FOOD
From bbc.co.uk
GENOISE SPONGE RECIPE MARY BERRY | AMTRECIPE.CO
From amtrecipe.co
MARY BERRY'S SPONGE CAKE RECIPE - AT HOME WITH JEMMA
From athomewithjemma.com
EASY SPONGE CAKE RECIPE (CLASSIC GENOISE) - NATASHA'S KITCHEN
From natashaskitchen.com
GENOISE SPONGE RECIPE MARY BERRY WITH INGREDIENTS ...
From tfrecipes.com
POT ROAST, MEATLOAF | GENEVA, OH - MARY'S DINER
From marysdiner.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love