The Test Kitchen: How to Make a Génoise Cake - Gourmet Magazine

Food editor Gina Marie Miraglia Eriquez demonstrates how to make a versatile sponge cake called génoise, which can be used in layer cakes, trifles, and petits fours. This cake involves some tricky steps, but Gina walks you through the ribboning and folding techniques to ensure success every time. Get the recipe: http://www.gourmet.com/recipes/2000s/2009/03/bourbon-banana-pudding-with-glaz...

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[mithrandir0returns]

@bcimsmart i think its got to do with how hot your oven is. If its too hot the genoise will rise rapidly at first, but deflate later on while baking. Yh i don't think its supposed to rise a huge deal.

Hope that helps ;)

[bcimsmart]

When I made this (using a different recipe) my cake rose quite a bit in the oven. then I got nervous and took it out a little early, so it fell, haha. But still, her cake didn't seem to rise at all, is that normal?

[lqshlvrs]

i have comcast and i looked on their and it isn totally different from your version of a genoise they used their hands to fold in the flour also the sifted it three times instead of once or twice also it came out bigger with using the right amount of ingridients so i don't like this version of the genoise also befre you put the eggs in te el. mixer you need to do a bain-marie thats why i think it is wrong or i know why its wrong comepletely

[priority1951]

she said this recipe is doubled from the recipe on gourmet.com * NOT! * you put that in the search box and it comes up 'nothing found'! what gives?

[Albertoskitchen]

@WoodenRoller Actually the correct method for tempering the eggs in the Genoise preparation is to crack the eggs inside a metal bowl add the sugar and place it in a bain-marie. Bring the mixture (while stirring with a whisk) @ 113 F (45C) then drop it into the el. mixer. Heating the eggs in warm water won't do anything except risking to ruin the whites. Another reason for missing a good fluffines is if the mixture sits a while before going into the pan making the flour collapse.

[ktkbar]

It is not "fancy french term" ,it is is an Italian sponge cake named after the city of Genoa.

[WoodenRoller]

@GourmetMagazine I have tried over and over again to make a sponge cake light and fluffy without any artificial leaveners and it fails all the time. My butter deflates the mixture every time. I'm afraid this will happen again, will tempering like you did help?

[roseofsharon121]

@MrsLovescake She used cake flour. It is fine that she didn't use baking powder or soda because the eggs are the leavener in this recipe. That is why she was careful in adding the flour and butter because those things can get rid of the bubbles that you create when whipping. I hope this helps.

[kgsaigon1]

Absolutely amazing cake! Very clear, concise instructions even a novice baker as myself can follow these instructions! Also the tip or tempering(wrong word lol) the fat with the genoise before adding it to the whole was excellent!

[CherrySnowCake]

Sorry Add butter=AFDC