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
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
CHOCOLATE GENOISE FOR CHOCOLATE MOUSSE CAKE
Make this chocolate genoise for our Chocolate Mousse Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 12-by-17-inch cake
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Butter a 12-by-17-inch rimmed baking sheet, line with parchment paper, and butter the paper. Combine 1 tablespoon flour and 1 tablespoon cocoa, and coat the pan, tapping out excess. Place the egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale yellow, about 5 minutes. Transfer to a medium bowl, and set aside. Wash and dry the mixer bowl.
- Place the egg whites in the clean mixer bowl; with the whisk attachment, beat on medium speed until soft peaks form, about 3 minutes. Increase the speed to medium-high, and add the sugar gradually, until glossy stiff peaks form, about 3 minutes. Transfer the egg-white mixture to a large bowl.
- Using a rubber spatula, fold the egg-yolk mixture into the egg-white mixture. Sift the flour and cocoa powder over the top, and gently fold them into the batter. Gently pour the batter into the prepared baking sheet, and smooth the top with an offset spatula.
- Bake until cake springs back when touched, 10 to 12 minutes. Remove from oven; immediately turn cake out onto wire rack lined with parchment. Peel parchment from cake; cool completely. Use genoise the day it is made.
CHOCOLATE GENOISE
Provided by Food Network
Categories dessert
Time 1h
Yield 1 round layer, 9 inches in dia
Number Of Ingredients 6
Steps:
- One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer.
- Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two.
- Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes.
- Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula.
- Bake the layer about 30 minutes until it is well risen and the center is firm to the touch.
- If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper
CHOCOLATE GENOISE CAKE
This is my first attempt at doing a genoise with agave. I have no idea if it will work, but I'm giving it a shot. This type of cake typically uses less sugar than a regular butter cake, but I want to lower the glycemic index even further by using agave nectar. It is adapted from Rose Levy Beranbaum's Cake Bible.
Provided by deirdre
Categories Dessert
Time 1h15m
Yield 1 9, 16 serving(s)
Number Of Ingredients 10
Steps:
- Melt the clarified butter and keep very warm (around 115 degrees F).
- Whisk the cocoa and boiling water together until very smooth. Add vanilla, stir in completely, then cover whisk and bowl with plastic wrap.
- Set your mixing bowl over a pan of simmering water. Add the eggs and agave nectar, stirring constantly until the mixture becomes lukewarm. Transfer to the mixer and use the whisk attachment to beat at high speed for 5 minutes or so. The egg mixture should triple in volume.
- Take 2 cups of the eggs and whisk it into the cocoa until very smooth.
- Sift the flour over the remaining egg mixture, gently fold in until the flour disappears. Fold in cocoa until almost incorporated. Fold in butter in two parts with a large whisk or rubber spatula until just incorporated.
- Pour into a 9" prepared pan and bake 30-35 minutes or until the cake pulls away from the pan.
- SYRUP:.
- Small saucepan with lid - Bring the agave and water to a rolling boil, stirring constantly. When at the boil: cover, remove from heat, and allow to cool completely. Transfer to a liquid measuring cup and add the liqueur. If needed, add enough water to bring the syrup up to 3/4 cup.
Nutrition Facts : Calories 67.6, Fat 3.7, SaturatedFat 1.8, Cholesterol 71.1, Sodium 22.9, Carbohydrate 6.1, Fiber 0.7, Sugar 0.2, Protein 2.9
CHOCOLATE GENOISE
Provided by Food Network
Categories dessert
Yield 2 baking sheets or 2 (8-inch) cakes
Number Of Ingredients 6
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 F (45 degrees C) 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 underwhipped, 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 overmix or the batter will deflate.
- I bake the genoise on a baking sheet 99 percent of the time because then I can cut it to any size I want. Spread the batter over a parchment paper-covered baking sheet and bake in a preheated 400 degrees F (200 degrees C) oven until lightly and evenly browned and springy to the touch, about 10 minutes. If using cake pans, fill buttered and parchment paper-lined 8-inch round cake pans three quarters full. Bake at 350 degrees F (175 degrees C) until well-risen and golden brown, about 30 minutes. Genoise is baked at a higher temperature for a shorter period of time on a baking sheet than when baked in a cake pan to allow it to retain moisture; if overbaked, it will be dry and crunchy.
- Let the genoise cool slightly. Unmold and finish cooling on a wire rack to allow the air to circulate evenly around the cake. 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: You can easily 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/0.8 to 1.6 ounces/25 to 50 grams) of the flour. Weigh the cocoa powder before you sift it.
- SIDEBAR: Genoise can be made with butter. In this recipe, you can substitute butter (5 1/2 tablespoons, 2.7 ounces or 75 grams) for the 3 large egg yolks. Melt and cool the butter and fold it in after the flour is added.
CHOCOLATE GENOISE
Use this chocolate genoise recipe to make our Buche de Noel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10 1/2-by-15 1/2-inch cake
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Butter a 10 1/2-by-15 1/2-by-1-inch jelly-roll pan. Line with parchment; butter and flour paper, tapping out the excess flour.
- Sift flour, cocoa, and baking soda together twice into a medium bowl. Set aside. In a small saucepan over low heat, melt butter. Skim off white foam, and pour clear yellow butter into a bowl, discarding white liquid at the bottom. Set aside in a warm place.
- In a medium-size heat-proof bowl, whisk together eggs and sugar. Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved. Remove from heat, and beat on high speed until mixture is thick and pale and has tripled in bulk. Reduce speed to medium, add vanilla, and beat 2 to 3 minutes more.
- In three additions, sift flour mixture over egg mixture, folding in gently with a spatula. While folding in last addition, dribble melted butter over batter and fold in.
- Spread batter evenly in pan, leaving behind any unincorporated butter in the bottom of the bowl. Tap pan on counter to remove air bubbles. Bake until cake springs back when touched in center, 15 to 20 minutes. Don't overbake or cake will crack. Let sit in pan on a wire rack until cool enough to handle.
- Dust surface with cocoa powder. To make rolling easier, trim edges of cake, and cover with a sheet of waxed paper and a damp dish towel. Invert onto a work surface, and peel off parchment; dust with cocoa. Starting from one long end, carefully roll up cake in towel. Wrap in plastic; refrigerate until ready to use.
WHITE CHOCOLATE GENOISE (ITALIAN SPONGE CAKE)
From Wiki: A Génoise Cake is an Italian cake named after Genoa that does not use any chemical leavening and instead uses air suspended in the batter during mixing to give volume to the cake. It is called a Genoise sponge cake to differentiate itself from other sponge cakes that beat their yolks and whites of the eggs separately. This style of cake lends itself to using extracts for flavoring more so than any whole ingredient as the mixture is a delicate balance between the moisture, volume and structure of the cake; however, when the cake is finished baking it can be sliced into two or three layers and filled with chocolate or fruit whipped cream.
Provided by LoversDream
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Line the bottom of a greased 8 1/2 inch springform pan with wax paper, grease the paper and dust the pan with flour, knocking out the excess.
- In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla and 3 tablespoons water, stirring until the mixture is smooth.
- Remove the bowl from the heat and let the mixture cool.
- Into a bowl sift together the flour and the salt.
- In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted.
- Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly.
- Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350 degree oven for 25 minutes, or until a tester comes out clean.
- Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan.
- Invert the cake onto another rack and remove the wax paper.
- Reinvert the cake onto the rack and let it cool completely.
Nutrition Facts : Calories 1394, Fat 65.8, SaturatedFat 35.8, Cholesterol 707.5, Sodium 872.5, Carbohydrate 171.8, Fiber 1.2, Sugar 118.4, Protein 29.7
GENOISE BROWNIE CAKE
This is a dense cake that is very pliable and goes well with any rich frosting or filling. A great cake would be to bake two layers of this genoise, sandwiching a layer of fudgy brownies, and topping with chocolate icing.
Provided by IRACKAWAY
Time 1h58m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift cake flour, 1 tablespoon sugar, and 1/4 teaspoon salt into a bowl.
- Whisk 4 eggs and 1/2 cup sugar together in a bowl. Beat on high speed using an electric mixer until pale yellow and tripled in volume. Mix in 1 tablespoon vanilla extract. Add the flour mixture in 3 batches, mixing batter until fully incorporated after each addition.
- Place melted butter into a bowl; add 1/2 cup of the batter and mix until smooth. Recombine with the main batter; mix until smooth. Pour batter into a round 9-inch baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 27 minutes. Remove from the oven and cool in the pan. Leave the oven on.
- Sift all-purpose flour and 1 teaspoon salt together in a bowl.
- Place 1 cup butter and chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 1 cup sugar; stir briefly. Pour mixture into a large bowl.
- Beat the remaining 1 cup sugar and 4 eggs together in a bowl using an electric mixer until just combined. Stir half gently into the chocolate mixture. Beat the remaining sugar-egg mixture until pale and doubled in volume; fold into the chocolate mixture. Add sifted flour mixture; mix until no dry spots remain. Pour batter into a round 9-inch baking pan.
- Bake brownie in the still-hot oven until a toothpick inserted into the center comes out mostly clean, 23 to 25 minutes. Let cool in the pan, at least 20 minutes.
- Transfer brownie layer to a plate; coat the top with frosting. Set genoise on top; spread frosting over the entire cake.
Nutrition Facts : Calories 458 calories, Carbohydrate 59.4 g, Cholesterol 127.3 mg, Fat 23.7 g, Fiber 2.2 g, Protein 6.5 g, SaturatedFat 13.2 g, Sodium 248.8 mg, Sugar 41.2 g
CHOCOLATE GENOISE WITH CHOCOLATE-PEPPERMINT GANACHE
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Spring Bon Appétit Small Plates
Yield Makes 10-12 servings
Number Of Ingredients 23
Steps:
- Make syrup:
- Stir water and sugar in small saucepan over low heat until sugar dissolves. Increase heat; boil. Remove from heat. Stir in creme de cacao and vanilla. (Can be made 1 week ahead. Cover; chill.)
- Make genoise:
- Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides; line bottom with parchment paper. Cover cake rack with paper towel; spray paper towel with nonstick spray.
- Sift flour, cocoa powder and baking soda into small bowl 3 times. Combine eggs, egg yolk, sugar and salt in large stainless steel bowl. {Step One} Set bowl over saucepan of simmering water (do not let bottom of bowl touch water). Whisk until mixture is just warm to touch (thermometer will register 110°F), about 2 minutes. Remove mixture from over water. {Step Two} Using electric mixer, beat until mixture triples in volume and falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Sift flour mixture over in 3 additions; fold gently to incorporate each time. Drizzle butter over and fold in (do not overmix or batter will deflate). Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cut around pan sides; release sides. Turn cake out onto towel-covered rack; peel off parchment. Cool. (Can be made 1 day ahead. Wrap; store at room temperature.)
- Make ganache:
- Place chocolate in large bowl. Bring cream to boil in small saucepan. Pour cream over chocolate. {Step Three} Add corn syrup and extracts; whisk until smooth. Cool to room temperature, stirring occasionally.
- Transfer 3 cups ganache to medium bowl. Using electric mixer, beat until very thick and light colored, about 12 minutes.
- Using long serrated knife, cut genoise horizontally into 3 layers. Place 1 cake layer on cardboard round or pan bottom. Brush cake with 3 tablespoons syrup. Spread 1/3 of whipped ganache over. Repeat 2 more times with remaining cake layers, syrup and whipped ganache. Spread 1 cup unwhipped ganache thinly over top and sides of cake. Refrigerate cake until coating sets, about 10 minutes.
- If necessary, warm remaining un-whipped ganache until just pourable. Place cake on rack set over sheet of foil. Pour ganache over cake as glaze, spreading to cover top and sides smoothly. Chill until glaze begins to set, about 30 minutes. Place cake on platter. Press chocolate curls onto sides. Chill at least 2 hours.
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