Plain Genoise Recipes

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GENOISE



Genoise image

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

1 cup sifted cake flour
2 tablespoons white sugar
1 pinch salt
2 tablespoons unsalted butter, melted
4 eggs
½ cup white sugar
1 ½ teaspoons vanilla extract

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



Classic Genoise image

Provided by Food Network

Categories     dessert

Time 50m

Yield 2 baking sheets or 2 (8-inch)c

Number Of Ingredients 5

8 large eggs
3 large egg yolks
1 cup granulated sugar
2 1/2 tablespoons honey
2 cups unbleached, unbromated pastry flour, sifted

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.

PLAIN GENOISE



Plain Genoise image

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

3 large eggs
3 large egg yolks
Pinch of salt
3/4 cup sugar
1/2 cup cake flour (spoon flour into dry-measure cup and level off)
1/4 cup cornstarch
One 9-inch round cake pan or 9-inch springform pan, buttered and bottom lined with buttered parchment or wax paper; a strainer or sifter

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.)

PAUL'S GENOISE SPONGE



Paul's Genoise sponge image

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

50g butter , melted, plus extra for greasing
250g plain flour , plus extra for dusting
250g caster sugar plus 1 tbsp
8 medium eggs
600ml pot double cream
400g punnet strawberries , halved
180g punnet blueberries
150g punnet raspberries
icing sugar , to dust

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

GENOISE



Genoise image

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

3 eggs at room temperature
1/2 cup sugar
1/2 cup flour
Pinch salt
3 tablespoons clarified butter, melted

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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