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
GENOISE WITH COCONUT CREAM AND CARAMELIZED PINEAPPLE AND MANGO
In this sunny-tasting tropical-fruit dessert, genoise becomes a tender shell for coconut pastry cream and slices of caramelized pineapple and mango.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 4
Steps:
- Using the tip of a paring knife, cut a circle into top of cake, leaving a 1/4-inch border and stopping about 1/3 inch from the cake's bottom. Insert a long slicing knife into edge of cake 1/3 inch from bottom, as if splitting the cake into two layers; instead of actually splitting the cake, only make that single incision and carefully move the knife blade within the cake to loosen the center. Repeat on opposite side. Use an offset spatula to lift out the center, leaving a shell for filling. Reserve cake center for another use.
- Brush shell with simple syrup. Spread pastry cream on bottom. Refrigerate until cold, 1 hour. To serve, arrange pineapple and mango on top of pastry cream.
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.
NUT AND FRUIT FILLING AND FROSTING
Usually used to make the southern specialty, the 'Lady Baltimore Cake'.
Provided by hharrison
Categories Desserts Frostings and Icings
Time 17m
Yield 16
Number Of Ingredients 8
Steps:
- Bring sugar and water to a boil, without stirring, in a saucepan until syrup is 238 degrees F (114 degrees C) or until a small amount of syrup dropped in cold water forms a soft thread, 7 to 10 minutes.
- Slowly pour syrup over egg whites in a bowl; stir in vanilla extract and continue to beat until thick and cold. Add baking powder and beat until filling/frosting is thick enough to spread without running. Fold almonds, figs, and raisins into filling/frosting.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 25.1 g, Fat 3 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 15.5 mg, Sugar 23 g
PASTRY CREAM FOR GENOISE LAYER CAKE
Use this recipe to make our Genoise Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Bring milk, 1/4 cup sugar, the vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
- Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time. Ladle 1/2 cup hot milk mixture into yolk mixture, whisking. Add remaining milk mixture, 1/2 cup at a time. Pour mixture into pan; heat, whisking constantly, until mixture comes to a simmer and has thickened, about 2 minutes. Discard vanilla bean.
- Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter; mix on medium speed until butter has melted and mixture has cooled, about 5 minutes. Remove bowl; place plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours (up to 2 days).
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