28 January 2009

genoise cake

I made this a few weeks ago, it was to practice making a génoise cake, which is essentially a spongecake. it is of course, a pierre herme recipe from mes desserts preferes.

emphasis on practice cake.. lots of mishaps with this one, so it is very ugly, but I tried to look decent by using a star stenci to make stars out of almond powder on the top.


random things to remember.
-a génoise is made without any leaveners, so it gets its volume by whisking eggs into a voluminous mass. and it helps if the eggs are warm.
-get a large bowl, fill with hot water. then put a smaller bowl and whisk your eggs in them in the other bowl - but do not accidently spill the eggs into the hot water... actually, if you've never done it before, it won't be too bad because it kind of looks cool when the eggs fall in the hot water.



-then you fold in the flour portion in parts carefully so you don't deflate the whole thing
-if you're using baking rings... wrap them in parchment paper so they don't seep out while baking... not fun.
-it's a very dry cake, so it helps to soak it in something... like a liqueur or syrup.
-when i attempt it again... i will write a better guide to it, but right now this is all I have to share.

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