Sponge Cake (Genoise)

Sponge Cake (Genoise)

Category:

Education

Tags:

• Sponge
• Cake
• (Genoise)

[ZenMistressNYC]

This was incredibly helpful. I made a genoise that came out flat. I learned how to solve the problems and do it right.

[nurol444]

tq so much

[Lalabarbie24]

perfect explanation,great video.thanx lots

[nurol444]

tq so much

[iononcentro]

All the videos where yolks and eggwhites are beaten separately are made by people that do not know much about pastry. Genoise as Pan di Spagna have to be made with beaten whole eggs. The main difference is that Genoise prep requires that eggs must be worked at a constant temperature of 120 F...and of course PDS is without butter. The only sponge batter that requires separated yolks and whites is the one for Savoiardi (Lady's fingers).

[wolfpupp]

@sweetoceania There is more than one way to make a genoise cake. Separate egg, whole egg, hot milk. Some carry butter, others don't.

If you don't know how to properly fold and how to do it quickly, I recommend the whole egg recipes instead of separate eggs.

[cleotala]

Loved the video but you never said how much of what we should use, then the recipe does not help anybody.....could you tell us the recipe but with the right amount of ingredients?? . Thank you!

[sweetoceania]

here whole egg is getting beaten.. but in all other vid for sponge cake egg white and yolk is beaten separately and later folded together...

[ohdrdr]

Thank you Chef. The method of adding the melted butter is particularly useful. Using baking powder in this sponge can result in large bubbles or tunnels but your cake looks perfect.

[spamala12345]

Great video, never heard of a Genoise before but will definitely try it out now... Do you use a certain type of icing/ frosting?

[orchidsproduction]

thanks for this video!

:)

~orchidsproduction~

[stantls]

a true genoise does not use baking powder

this video is cheating

[bigtonutz]

i heard the word baking powder i thought that a genoise doesn't use any leavening agents?could you please clear this thanks

[LittoBUbbo]

do you need to clarify the butter before folding in?