GENOISE
Learn to make this ethereal European sponge cake and you'll be rewarded with a repertoire of outstanding desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 12-by-16-inch sheet cake or one 9-inch round cake
Number Of Ingredients 8
Steps:
- Coat a 12-by-16-inch rimmed baking sheet or a 9-inch round cake pan with cooking spray. Line with parchment; coat with cooking spray. Dust with flour, tapping out excess. Stir together flour and salt into a medium bowl; set aside. Preheat oven to 450 degrees for sheet cake or 400 degrees for round cake, with rack in lower third.
- Put eggs, egg yolks, and granulated sugar in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch. Return bowl to mixer fitted with whisk attachment. Beat on medium-high speed for 2 minutes. Raise speed to high. Beat until mixture is pale and thick, about 4 minutes more.
- Remove bowl from mixer. Sift flour mixture over the top; using a large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides. When almost incorporated, pour melted butter down side of bowl; gently fold to incorporate completely.
- Spread batter evenly in sheet or pan with a large offset spatula. Bake until golden brown and springy to the touch, about 6 minutes for 12-by-16-inch cake and 15 minutes for 9-inch round cake.
- For the 12-by-16-inch cake: Run a small knife around sides of sheet; invert onto a wire rack. Remove parchment. For the roll, transfer cake to a dish towel dusted with confectioners' sugar, and roll up, starting at a short end; for the torte, reinvert cake onto the rack. Let cool completely. For the 9-inch round cake: Let cool in pan on a wire rack for 15 minutes; run a small knife around sides of pan. Invert onto rack; remove parchment, and reinvert onto rack. Let cool completely.
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
CLASSIC GENOISE
Provided by Food Network
Categories dessert
Time 50m
Yield 2 baking sheets or 2 (8-inch)c
Number Of Ingredients 5
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 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 under whipped, 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 over mix or the batter will deflate. Fill buttered and parchment paper-lined 8-inch round cake pans 3/4 full with batter. Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes.
- Let the genoise cool slightly. Unmold, remove parchment paper and finish cooling on a wire rack. 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: 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) of the flour. Weigh the cocoa powder before you sift it.
- Jacques' Tip: Genoise can be made with butter. In this recipe, you can substitute butter (5 1/2 tablespoons) for the 3 large egg yolks. Melt and cool the butter and fold it in after the flour is added.
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
PESTO GENOVESE (AUTHENTIC ITALIAN BASIL PESTO)
An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.
Provided by MadameDanielaMoscaToba
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
- Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 1.4 g, Cholesterol 7.8 mg, Fat 22.6 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 125.1 mg, Sugar 0.2 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
PLAIN GENOISE
Provided by Nick Malgieri
Categories Cake Mixer Egg Dessert Bake Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch round layer
Number Of Ingredients 7
Steps:
- 1 Set a rack in the middle level of the oven and preheat to 350 degrees.
- 2 Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
- 3 Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.
- 4 While the eggs are whipping, stir together the flour and cornstarch.
- 5 Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.
- 6 Scrape the batter into the prepared pan and smooth the top.
- 7 Bake the gênoise for about 25 minutes, or until well risen, deep gold, and firm to the touch.
- 8 Immediately use a small pairing knife to loosen the cake from the sides of the pan. Invert the cake onto a rack, then reinvert onto another rack and let the cake cool right side up on the paper. Remove the paper when the cake is cool.
- Variations
- Chocolate Genoise: Reduce the bake flour to 1/3 cup, increase the cornstarch to 1/3 cup, and add 1/4 cup alkalized (Dutch-process) cocoa powder to the flour and cornstarch mixture, sift.
- Genoise Sheet: Bake either the plain or chocolate batter in a 10 x 15-inch jelly roll pan that has been buttered and lined with buttered parchment at 400 degrees for about 10 to 12 minutes. Make sure the cake doesn't overbake and become to dry, especially if it is tot be rolled. (Makes on 10 x 15-inch layer.)
VANILLA GENOISE CAKE
A baker's basic. Genoise is a dry cake that is used with ingredients that are very moist, so they can soak up the extra moisture and take on that flavor, like trifles, or mousse filled cakes. This is my fool-proof formula.
Provided by P48422
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Oven to 350 degrees F.
- Line the bottom of One 8 or 9 inch round cake pan OR 8-inch square pan, OR 11x17 sheet pan with parchment, and spray lightly with some sort of spray release (like Pam).
- Combine the butter and vanilla in a small bowl.
- Set aside somewhere warm (you want the butter to stay melted).
- Combine the flour with 3 tbl.
- of the sugar and sift again.
- Set aside.
- In the bowl of your mixer, combine the eggs and rest of the sugar.
- Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your VERY CLEAN hand (kids love this part) until the eggs feel warm to the touch (body temp)*.
- Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).
- Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part**.
- Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.
- Fold in half the remaining, then the rest.
- Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.
- Gently fold that back into the batter.
- Divide between the pans and bake as follows: for an 8" square, 20-25 min.
- ;an 8" round, 25-30 minutes; a 9" round, 20-25 minutes; and an 11x17 sheet pan, 15-20 minutes.
- The cakes should JUST BEGIN to shrink away from the side of the pans, and should spring back when you lightly touch them in the center.
- Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment.
- Set aside until ready to use.
- DO NOT OVERBAKE.
- This cake is best if allowed to sit a day before using in trifles.
- NOTE 1: Genoise is supposed to be a dry cake.
- It was made specifically to take moist toppings so it could soak them up.
- *NOTE2: I learned to use my hand when warming yolks in culinary school.
- The idea is that as soon as it feels warm on your hand, it is at the perfect temperature to whip to ribbon stage.
- **NOTE3: I learned to fold flour into delicate batters like this with my VERY CLEAN hand in culinary school also.
- At first I thought it was stupid, but I quickly saw it was the best way to be able to tell if all of your flour is mixed in and avoid any un-incorporated flour bits.
- I mix angelfood cakes this way, too.
- Children love to do this!
GENOISE WITH FRUIT 'N' CREAM FILLING
Sweet syrup soaks into the tender layers of this sponge cake from our Test Kitchen. Complete the presentation with sweetened cream and assorted fresh berries.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large heat-proof bowl, combine eggs and sugar; place over a large saucepan filled with 1-2 in. of simmering water. Heat over low heat, stirring occasionally, until mixture reaches 110°, about 8-10 minutes. , Remove from the heat; add lemon zest and extract. With a hand mixer, beat on high speed until mixture is lemon-colored and more than doubles in volume. Fold in flour, 1/4 cup at a time. Gently fold in butter. Spread into prepared pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine boiling water and sugar; stir until sugar is dissolved. Stir in cold water and extract. Using a fork, evenly poke 1/2-in.-deep holes in each cake. Spoon sugar syrup over cake surface. , In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla if desired; beat until soft peaks form., Place one cake on a serving platter; spread with half of the whipped cream and top with half of the berries. Repeat layers. Store in the refrigerator.
Nutrition Facts : Calories 323 calories, Fat 18g fat (10g saturated fat), Cholesterol 154mg cholesterol, Sodium 117mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
PASTA ALLA GENOVESE
To many Neapolitans, the beef sauce La Genovese is at the heart of the city's cooking. Yet it's little more than onions (lots of them) and beef, simmered until both fall apart. Boiling the onions before cooking is a variation on traditional technique and could be considered a shortcut; it does save time, though not a whole lot of it. It's easy enough, and more traditional, to slice the onions raw and increase cooking time accordingly.
Provided by Mark Bittman
Categories pastas
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
- Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
- Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
- Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 15 grams, Carbohydrate 68 grams, Fat 22 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 1110 milligrams, Sugar 13 grams, TransFat 0 grams
JULIA CHILD'S GENOISE CAKE
Steps:
- Brown butter in a saucepan, remove from heat to cool. Preheat oven to 325. Prepare 8x 2 pan--square or round. Butter, place parchment in bottom, butter the parchment. Whisk four eggs with sugar and vanilla over hot water until the mixture is warm to your finger. (The water in the bottom of the double boiler should not be boiling.) The mixture should be warm and foamy, not thick. Then place bowl beneath a stand mixer; mix 5-6 minutes until the mixture makes the ribbon. Next, alternately add the sifted flour and tepid butter to the batter, constantly and gently folding, taking care not to deflate the batter. Do not add the residual leavings of butter. Pour batter into the prepared pan, smooth with a spatula, and bake at 325 for 35-45 minutes. Cake is done when it rises and doubles, and springs back when you touch it. Cool 10 minutes, remove pan. When completely cool, cover. Can be frozen.
GENOISE
Genoise is a cake similar in texture to ladyfingers. After it is baked the layers can be cut into strips resembling the fingers.
Provided by Marian Burros
Categories dessert
Time 45m
Yield 2 layers
Number Of Ingredients 5
Steps:
- Grease two 9-inch round cake pans. Line each pan with a round of waxed paper; butter paper. Dust paper and sides of pans with flour; tap off excess.
- Place the eggs and sugar in a heatproof bowl; set bowl over pan of hot (not boiling) water. Beat at medium speed until mixture feels tepid, about 2 minutes. Remove from hot water. Continue beating until thick, light in color and tripled in volume, about 15 minutes.
- Sift flour several times with salt, then sift mixture, one half at a time, directly over egg mixture, gently folding in after each addition. Drizzle clarified butter very lightly over batter; fold in gently.
- Pour batter into prepared pans, dividing evenly. Bake 12 to 15 minutes at 400 degrees, until cake is golden brown. Remove from oven; invert pans on wire racks to release cake layers. Gently peel away waxed paper; let layers cool to room temperature.
- To use for tiramis u, cut each layer in half and then cut halves into strips 1 to 1 1/2 inches wide.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 10 grams, Carbohydrate 74 grams, Fat 26 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 14 grams, Sodium 238 milligrams, Sugar 50 grams, TransFat 0 grams
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