How To make Genoise Great Chefs
8 lg Eggs
1/2 lb Sugar
1/4 lb Butter, sweet
7 oz Flour, cake
Preheat oven to 350 F. Melt the butter over low heat and set it aside. Mix the eggs and sugar together and place them in a double boiler, stirring constantly by hand until the sugar has dissolved and the mixture is lukewarm. Beat the mixture for about 5 minutes in a mixer on high speed until tripled in volume and pale ivory in color. Sift the flour twice, then gradually sift the flour over the mixture, folding it in gently. Add the cooled butter at the last and fold gently but quickly. Butter and flour the sides and bottoms of two 9-inch springform pans. Pour the mixture into the
pans. Bake in a 350 F oven for about 20 minutes. Remove the cakes from the pans and cool on racks.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay
How To make Genoise Great Chefs's Videos
FOOLPROOF 3 Types of Genoise Cake Sheet : no fail recipe | SweetHailey
/ INGREDIENTS /
15cm/6inch (7cm height) round pan = 18cm/7inch (4.5cm height) round pan
-vanilla genoise / cake sheet
3 eggs
85g(1/3cup plus 1 1/2Tbsp) sugar
95g(2/3cup) cake flour
30g(2Tbsp) melted unsalted butter
30g(2Tbsp) milk
-chocolate & matcha genoise / cake sheet
3 eggs
90g(1/2cup minus 2tsp) sugar
85g(1/2cup plus 1 1/2Tbsp) pastry flour
10g(1 1/2Tbsp) cocoa powder / matcha powder*
30g(2Tbsp) melted unsalted butter
30g(2Tbsp) milk
Before you make: preheat the oven to 180C / 355F.
1. In a bowl, put eggs and sugar. Place bowl over a hot water-pot. Put eggs and sugar, and whip 8~10min until fluffy, and consistency of batter doesn't smooth out quickly.
2. Add the sieved cake flour, and fold gently until no flour is seen.
3. In another bowl, put milk and melted unsalted water. With a dollop of batter, mix until well combined. Pour back the mixture into the batter, and mix gently.
4. Transfer into the lined pan. Tap a few times to get out air pockets. Bake for 30~35min until a toothpick came out clean when poking a center. After came out of the oven, remove right away from the pan.
5. After fully chilled, slice the cake into 1cm or 1.5cm (0.4inch or 0.6inch).
*You can reduce matcha powder to 6g(1Tbsp)
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Foolproof Chocolate Genoise Recipe | Secrets, tips & tricks | Pastry 101
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0:00 Intro
1:22 Major guidelines
2:46 Ingredients
3:09 Making the genoise
7:29 Slicing the sheets
8:29 Common issues
Following my regular genoise recipe here is the chocolate version! Genoise is another term for sponge cake - extremely airy and light. It's most often used as layers in cakes. Although it may not look that difficult, genoise is rather fickle and I have covered the key points in making a successful genoise. Chocolate Genoise will rise less (less volume) than a classic genoise due to the cocoa powder. So it’s technically harder and requires more experience and care.
*Classic genoise:
* One thing I missed out in the video - you can check whether your genoise has been baked fully by sticking a wooden rod inside, if no wet batter comes out with it then you're good!
▶Chocolate Genoise◀
Yield: 15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8x
Eggs 155g
Sugar 88g
Honey 10g
Cake flour 60g
Cornstarch 18g
Cocoa Powder 13g (I used Valrhona, it's dutch processed)
Unsalted Butter 27g
+ few drops of vanilla extract if possible (drop it at any time)
① Before you start, prepare the pan in advance by cutting parchment paper(or Teflon sheet) into strips/circle and line the inside. Also keep the butter/milk at 50~60°C.
② Combine the eggs and sugar + honey in a bowl and raise the temperature of this mixture to 40°C using a hot water bath.
③ Whisk the mixture using a hand mixer for several minutes until you reach an ivory coloured batter (2 methods of checking this is mentioned in the video)
④ Whisk on medium speed for 1~2m followed by low speed for 2mins to tighten and even out the air bubbles inside the batter.
⑤ Add the sifted flour/cornstarch/cocoa powder and fold it in carefully with a spatula.
⑥ Add in butter/milk at 50~60°C and fold carefully.
⑦ Bake at 165°C for approx. 30minutes. (the baking time will vary on the size) Check whether your genoise is baked by sticking in a wooden rod to see if it comes out wet.
⑧ Immediately after you take it out of the oven, give a shock to release the hot air bubbles inside. Take the genoise out of the pan, let it cool upside down for 10minutes before turning it back upright.
⑨ Let it cool completely before slicing it into layers.
⑩ Storage: air tight container + wrapped in cling film (2 days in fridge / 3~4 weeks in freezer)
▶How to store◀
Slice the genoise into sheets (I always slice them before storing them) and wrap it well with cling film and store in the freezer (2wks). When you use it, transfer it to the fridge several hours in advance so it defrosts gradually.
▶Useful Tip◀
1.You must raise the temperature of the egg/sugar/honey mixture to 40°C to allow plenty of air to be incorporated + sugar will melt completely.
2. Whisk the mixture enough so that it gets thick/fluffy enough (either check using the ribbon method or the toothpick method. Please see the video for details)
3. Tightening the air bubbles on low speed is crucial to achieve a homogenous interior.
4.Overfolding the flour will result in reduced volume. However, undermixing will result in bits of unmixed flour when you bake it (oh no...).
5. Giving the genoise a shock immediately after you take it out of the oven is important. If you don't, you may end up with a sinking/shrinking genoise as it cools down.
6. Check if genoise is well-baked by inserting a wooden rod to see if anything sticks to the rod - if it comes out clean then you're good.
---------------------------------------------------
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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#genoise #chocolategenoise #sponge #조한빛 #슈가레인
How To Make Genoise (Sponge Cake) | Back to Basics Episode 1 (The Culinary Institute of America)
Welcome to the Sugar Crystal Kitchen! It's Jessica and I'm all about taking whisks *pun intended*. Join me on a sweet journey by hitting SUBSCRIBE to keep up with all of my latest recipe uploads and more!
Today's video is the special start of a series called Back to Basics that I filmed with my school: The Culinary Institute of America on baking and pastry fundamentals.
INGREDIENTS:
-9 eggs
-9oz granulated sugar
-9oz cake flour
-3 oz vegetable oil
-0.25 oz vanilla extract
Bake at 325F for 20-30 minutes
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Foolproof secrets to a Perfect Sponge(Genoise) | Pastry 101 | Best Recipe & fail proof
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You can purchase the leveling bar on Amazon.com. The search term is Fondant & Dough Leveler Set
Genoise is another term for sponge cake - extremely airy and light. It's most often used as layers in cakes. Although it may not look that difficult, genoise is rather fickle and I have covered the key points in making a successful genoise. I have filmed this video using the ingredients of the version 1 below. Also feel free to use the concise version (version 2).
☞ Chocolate Genoise recipe:
☞ Strawberry Shortcake using this sponge.
▶Size of pan used◀
15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8
▶Ingredients (Ver.1)◀
Whole Eggs 140g
Sugar 71g
Honey 13g
Cake flour 59g
Cornstarch 13g
Butter 8g
Milk 13g
+ a few drops of vanilla extract
▶Ingredients (Ver.2)◀
Eggs 148g
Sugar 74g
Cake flour 74g
Butter 21g
+ a few drops of vanilla extract
▶Steps◀
① Before you start, prepare the pan in advance by cutting parchment paper into strips/circle and line the inside. Also keep the butter/milk at 60°C.
② Combine the eggs and sugar+honey in a bowl and raise the temperature of this mixture to 40°C using a hot water bath.
③ Whisk the mixture using a hand mixer for several minutes until you reach an ivory coloured batter (2 methods of checking this is mentioned in the video)
④ Whisk on low speed for 1~2mins to tighten and even out the air bubbles inside the batter.
⑤ Add the sifted flour/cornstarch and fold it in carefully with a spatula.
⑥ Add in butter/milk at 60°C and fold carefully.
⑦ Bake at 165°C for approx. 30minutes.
⑧ Immediately after you take it out of the oven, give a shock to release the hot air bubbles inside. Take the genoise out of the pan, let it cool upside down for 10minutes before turning it back upright.
⑨ Let it cool completely before slicing it into layers.
⑩ Storage: air tight container + wrapped in cling film (2 days in fridge / 3~4 weeks in freezer)
▶Difference between ver.1 and ver.2◀
The more complex version would taste slightly better (a bit more moist) than the simpler version.
▶Useful Tip◀
1.You must raise the temperature of the egg/sugar/honey mixture to 40°C to allow plenty of air to be incorporated + sugar will melt completely.
2. Whisk the mixture enough so that it gets fluffy enough (either check using the ribbon method or the toothpick method. Please see the video for details)
3. Tightening the air bubbles on low speed (on handmixer) is crucial to achieve a homogenous interior.
4. Overfolding the flour will result in reduced volume. However, undermixing will result in bits of unmixed flour when you bake it (oh no...).
5. Giving the genoise a shock immediately after you take it out of the oven is important. If you don't, you may end up with a sinking/shrinking genoise as it cools down.
6. Check if genoise is well-baked by inserting a wooden rod to see if anything sticks to the rod - if it comes out clean then you're good.
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent(
Perforated Silicone Mat (Mesh):
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne (
Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
★SUBSCRIBE to my Channel★
★Online Classes★
For more online classes please visit:
★Instagram★
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#hanbitcho #sugarlane #조한빛 #슈가레인 #genoise #spongecake #제누아즈
Easy Chiffon Cake Recipe
Tender and light as air, this Chiffon Cake is a classic recipe perfect for any occasion. It’s tall and fluffy while being soft and springy. Plus, thanks to the egg yolks and oil, this cake is unbelievably moist. Delicious on its own or topped with powdered sugar, whipped cream, berries or almost anything! Homemade chiffon cakes are definitely underrated, they are so incredibly soft and you can use them for things like trifle, sheet cakes, and more!
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FLUFFY Vanilla Sponge Cake Recipe | The BEST Genoise Sponge Cake
Today, I’m sharing how to make the fluffiest genoise sponge cake! This sponge cake is very simple, but one mistake can hugely affect the texture, like so many other pastries. That is why I’m sharing my tips and tricks to make it fluffy and silky in this video so that you can make it successful at home. Give the video a thumbs up & share it with your friend if you liked it!
INGREDIENTS
For 2 6”(15cm) pans or 1 8”(20cm) pan
▪ Egg: 4 large eggs
▪ Granulated sugar: 140g (4.9oz)
▪ Cake flour: 130g (4.6oz)
▪ Milk: 20g (0.7oz, about 4 tsp)
▪ Oil: 40g (1.4oz)
▪ Vanilla extract: 1/4 tsp
BAKE at 355F | 180C for about 25 - 30 mins for 2 6’ pans.
Or about 35 mins for 1 8” pan.
???? Get the printable recipe from my blog!:
Check out this video to learn how to make a biscuit sponge:
WATCH OTHER TUTORIALS!:
[How to Make an AMAZING Chocolate Lava Cake at Home]
[SIMPLE CHOCOLATE MIRROR GLAZE RECIPE]
[THE ULTIMATE CHOCOLATE MOUSSE RECIPE]
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#genoise #spongecake #geoisecake #genoisecakerecipe