"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Thread Tools Display Modes
Old 04-30-2007, 04:05 AM   #1
Head Chef
lulu's Avatar
Join Date: May 2006
Location: England
Posts: 2,039
My genoise sponge adaptation and question.

Baking for DH's birthday tomorrow I needed two, not too thick, sponge sandwhiches. I like genoise, not just for keeping benefits, but I find it fairly unfailable, it always works for me.

So, I was pretty livid when the second batch just did not come together at the egg/sugar stage to a consistancy I was happy with (I'm putting it down to weather...but who knows?). I continued to see what the end batter would look like, and it wasn't good, it looked heavy. So, taking a leap of faith I put a spoon of baking powder in. The result is a beautiful, beautiful gently risen sponge! It is perfectly what I wanted.

I'm guessing that the melted butter will keep the cake as moist and nice tomorrow?

The recipe without the baking powder, was:

4 eggs, 7/8ths cup of sugar, vanilla extract, 2/3 cups flour, 4 table spoons of melted butter.


In omnibus amor et iustum
lulu is offline   Reply With Quote
Old 05-09-2007, 07:00 PM   #2
Senior Cook
Join Date: Apr 2006
Location: japan
Posts: 462
lulu - it seems like your question is if the cake will stay moist. if you wrap it, or it's enclosed in an icing, it'll be fine. you can also drizzle a little liqueur, brandy or simple syrup over it if you're in doubt.

as far as the reason for the egg/sugar mixture not attaining full lightness, while i've heard it said that the weather can be a factor, i've never had any noticable problems during humid days. do you beat your eggs over heat? if not, that would definitely help. you obviously make this recipe often, and it looks to be about the same as mine, so the ratios are not a problem. the most usual problem would be underbeating the egg/sugar mixture, but here again, it sounds like you know what you're doing. the only other factor i can think of might be over beating. egg whites can be over beaten and you'll lose volume, but to tell you the truth, i'm not sure about whole eggs & sugar over heat.

glad it came out well, anyway.

by the way, one of my favorite genoise adaptations is to leave entirely substitute 1/2 almond powder & 1/2 cocoa powder for the flour. it's admittedly on the heavy side, but pretty delish.

let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote
Old 05-09-2007, 07:13 PM   #3
Executive Chef
Corey123's Avatar
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
I've made this type of cake myself, but it's been years since I did it.

And yes, it IS very light and tasty. I like the fact that it rises on egg power alone!
Corey123 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:20 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.