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
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.
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
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
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
More about "genoise chocolate sponge recipes"
GENOISE - KING ARTHUR BAKING
From kingarthurbaking.com
3.2/5 (6)Calories 154 per servingTotal Time 2 hrs
CHOCOLATE GENOISE WITH CHOCOLATE GANACHE RECIPE - …
From greatbritishchefs.com
Servings 8Estimated Reading Time 40 secsCategory Dessert
CHOCOLATE GENOISE, CHOCOLATE SPONGE CAKE - BAKING …
From baking-sense.com
Reviews 62Calories 243 per servingCategory Cakes/Cupcakes Recipes
CHOCOLATE AND WHISKY GéNOISE SPONGE FILLED ... - BBC FOOD
From bbc.co.uk
- Preheat the oven to 180C/350F/Gas 4. Lightly grease and line the base of two 20cm/8in cake tins.
- For the sponge, whisk the eggs and sugar together in a bowl for 4-5 minutes, or until thick and pale.
- In a separate bowl, sift together the flour and cocoa powder, then gently fold it into the egg and sugar mixture until just combined. Stir in the melted butter.
CHOCOLATE ITALIAN SPONGE CAKE | GENOISE - FOOD MEANDERINGS
From foodmeanderings.com
- Even before you turn on the oven,, make sure your eggs are out of the fridge - they need to come to room temperature. *this is critical for success with this cake! If you need to warm them quickly, then pour some boiling water into a shallow bowl, then crack your eggs into another bowl and set it on top of the bowl of boiling water. Just keep checking to see if the eggs have warmed. I did this and it worked well.
- Dissolve the cocoa powder in the hot water. In a double-boiler (or in the microwave) melt the chocolate chips on 50% power for 2 mins and 30 seconds in the microwave, then stir then for another 30 seconds just until smooth. Add cocoa mixture to the melted chocolate chips and stir well to combine.
CHOCOLATE AND GENOISE SPONGE BY JAMES MARTIN
From femalefirst.co.uk
VEGAN GéNOISE WITH CHOCOLATE GANACHE - CUISINICITY
From cuisinicity.com
GENOISE (SPONGE CAKE) RECIPE | BON APPéTIT
From bonappetit.com
SIMPLE GENOISE SPONGE CAKE RECIPE (MARY BERRY'S) - FEAST ...
From feastandfarm.com
GENOISE SPONGE CAKE: EASY STEP BY STEP GUIDE FOR SUCCESS ...
From foodelicacy.com
SPONGE CAKE RECIPES FOR PASSOVER? – CHICAGOJEWISHNEWS.COM
From chicagojewishnews.com
CHOCOLATE GENOISE SPONGE CAKE - CAKEBOXING.COM
From cakeboxing.com
CHOCOLATE GENOISE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
CHOCOLATE GENOISE | RICARDO
From ricardocuisine.com
FLUFFY CHOCOLATE SPONGE CAKE | GENOISE SPONGE CAKE RECIPE ...
From youtube.com
CHOCOLATE GENOISE RECIPE DEMONSTRATION - JOYOFBAKING.COM ...
From youtube.com
GENOISE SPONGE RECIPE CHOCOLATE - CAKEBOXING.COM
From cakeboxing.com
GENOISE SPONGE CAKE WITH WHITE CHOCOLATE AND CARAMELIZED ...
From kopiaste.org
CHOCOLATE GENOISE SPONGE RECIPE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE CAKE CHOCOLATE SPONGE CAKE BASIC CAKE RECIPES ...
From festivalwishes.roskilde-festival.dk
MARY BERRY CHOCOLATE GENOISE SPONGE RECIPE - CREATE THE ...
From recipeshappy.com
14 GENOISE SPONGE CAKE RECIPE IDEAS | SPONGE CAKE RECIPES ...
From pinterest.ca
GENOISE SPONGE CHOCOLATE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE GENOISE SPONGE RECIPE RECIPE - GOOD FOOD
From goodfood.com.au
CHOCOLATE GENOISE SPONGE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GENOISE WITH AMARETTO AND CHOCOLATE (SPONGE CAKE ...
From greatchefs.com
20 GENOISE SPONGE CAKE RECIPE IDEAS | CAKE RECIPES, SPONGE ...
From pinterest.ca
BEST GENOISE RECIPE - FAMOUS FRENCH DESSERTS THE GENOISE CAKE
From french-culture-adventures.com
GéNOISE AUX FRUITS - EBOX
From ebox.mu
CHOCOLATE GENOISE - FOODIE BAKER
From foodiebaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love