Foolproof Chocolate Genoise Recipe | Secrets, tips & tricks | Pastry 101
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0:00 Intro
1:22 Major guidelines
2:46 Ingredients
3:09 Making the genoise
7:29 Slicing the sheets
8:29 Common issues
Following my regular genoise recipe here is the chocolate version! Genoise is another term for sponge cake - extremely airy and light. It's most often used as layers in cakes. Although it may not look that difficult, genoise is rather fickle and I have covered the key points in making a successful genoise. Chocolate Genoise will rise less (less volume) than a classic genoise due to the cocoa powder. So it’s technically harder and requires more experience and care.
*Classic genoise:
* One thing I missed out in the video - you can check whether your genoise has been baked fully by sticking a wooden rod inside, if no wet batter comes out with it then you're good!
▶Chocolate Genoise◀
Yield: 15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8x
Eggs 155g
Sugar 88g
Honey 10g
Cake flour 60g
Cornstarch 18g
Cocoa Powder 13g (I used Valrhona, it's dutch processed)
Unsalted Butter 27g
+ few drops of vanilla extract if possible (drop it at any time)
① Before you start, prepare the pan in advance by cutting parchment paper(or Teflon sheet) into strips/circle and line the inside. Also keep the butter/milk at 50~60°C.
② Combine the eggs and sugar + honey in a bowl and raise the temperature of this mixture to 40°C using a hot water bath.
③ Whisk the mixture using a hand mixer for several minutes until you reach an ivory coloured batter (2 methods of checking this is mentioned in the video)
④ Whisk on medium speed for 1~2m followed by low speed for 2mins to tighten and even out the air bubbles inside the batter.
⑤ Add the sifted flour/cornstarch/cocoa powder and fold it in carefully with a spatula.
⑥ Add in butter/milk at 50~60°C and fold carefully.
⑦ Bake at 165°C for approx. 30minutes. (the baking time will vary on the size) Check whether your genoise is baked by sticking in a wooden rod to see if it comes out wet.
⑧ Immediately after you take it out of the oven, give a shock to release the hot air bubbles inside. Take the genoise out of the pan, let it cool upside down for 10minutes before turning it back upright.
⑨ Let it cool completely before slicing it into layers.
⑩ Storage: air tight container + wrapped in cling film (2 days in fridge / 3~4 weeks in freezer)
▶How to store◀
Slice the genoise into sheets (I always slice them before storing them) and wrap it well with cling film and store in the freezer (2wks). When you use it, transfer it to the fridge several hours in advance so it defrosts gradually.
▶Useful Tip◀
1.You must raise the temperature of the egg/sugar/honey mixture to 40°C to allow plenty of air to be incorporated + sugar will melt completely.
2. Whisk the mixture enough so that it gets thick/fluffy enough (either check using the ribbon method or the toothpick method. Please see the video for details)
3. Tightening the air bubbles on low speed is crucial to achieve a homogenous interior.
4.Overfolding the flour will result in reduced volume. However, undermixing will result in bits of unmixed flour when you bake it (oh no...).
5. Giving the genoise a shock immediately after you take it out of the oven is important. If you don't, you may end up with a sinking/shrinking genoise as it cools down.
6. Check if genoise is well-baked by inserting a wooden rod to see if anything sticks to the rod - if it comes out clean then you're good.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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#genoise #chocolategenoise #sponge #조한빛 #슈가레인
BEST Vanilla Sponge Cake Recipe
Perfect moist Vanilla Sponge
Recipe
350g Sugar
4 medium Eggs
300g Plain Flour
2tsp Baking powder
3/4 tsp Salt
115ml Sunflower oil
235ml Milk
2tsp Vanilla essence
You can also replace the oil with 115g of melted butter. For a chocolate version replace 60g of the flour with cocoa powder. The process is the same
2 x 20cm round tins. At least 5cm in height. Mine were 10cm
Bake in a preheated oven at 180C for 30 minutes. Fan off
Basic: Genoise sponge | KitchenAid UK
Fluffy and light sponge that makes for the perfect base for layered cakes and other desserts. Discover the full recipe on our website:
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#KitchenAidUK
How to make Basic Sponge Cake | Génoise | Qiong
To make whole egg whipped sponge cake, please check the following points
1. The temperature of the egg is best to control between 37-41°C, if it is summer, the temperature can be a little lower, if the room temperature is low, it is best to heat to about 40°C, so that the egg is easier to whip.
2. The temperature of the butter and milk should be controlled between 50-60°C so that the batter will not froth easily after being poured into it.
3. The whipping state of the eggs is fine, shiny, lift the whisk can slowly flow down without disappearing, first with the highest speed, then medium speed, medium-low speed
4. baking temperature according to their home oven appropriate adjustment, the oven in the US is no upper heat for baking, so the best preheating is more than 20 minutes, when the internal temperature of the oven is stable before putting in, put in the middle of the oven to bake.
5. A successful sponge cake is golden brown outside and egg yolk color inside, whole egg sponge cake is generally not as high as the split egg sponge cake, but the internal organization will be more delicate
If there are any questions please leave a comment to me
????Ingredients
30g Unsalted butter 1.41tbsp
30g Milk 2tbsp
3pcs Egg 50g+-
90g Caster sugar 0.45cup
90g Cake flour 11tbsp
Cake Pan size 15cm/6''
Put it in the middle of the preheated oven, 170°C (340°F) bake for 35 minutes
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genoise sponge cake (soft and fluffy)
A génoise French: ʒenwaz usually spelt genoise in English), also known as Genoese cake or Genovese cake, is an Italian sponge cake. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.
It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are beaten separately. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time, using a bain-marie or flame, to a stage known to patissiers as ribbon stage. A genoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking.
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Recipe Ingredients:
Flour 110g
Cornstarch 40g (⅓ cup approximate)
sugar 110g(⅔ cup
eggs 5 medium
salt ¼ tsp
pure vanilla extract 2 tsp
butter 50g
20cm x 7cm//5x3 cake tin
bake at 160-165°C preheated oven
40-45 minutes
note: use parchment paper on the side of the pan too if you have to produce less crumb.
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Foolproof secrets to a Perfect Sponge(Genoise) | Pastry 101 | Best Recipe & fail proof
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You can purchase the leveling bar on Amazon.com. The search term is Fondant & Dough Leveler Set
Genoise is another term for sponge cake - extremely airy and light. It's most often used as layers in cakes. Although it may not look that difficult, genoise is rather fickle and I have covered the key points in making a successful genoise. I have filmed this video using the ingredients of the version 1 below. Also feel free to use the concise version (version 2).
☞ Chocolate Genoise recipe:
☞ Strawberry Shortcake using this sponge.
▶Size of pan used◀
15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8
▶Ingredients (Ver.1)◀
Whole Eggs 140g
Sugar 71g
Honey 13g
Cake flour 59g
Cornstarch 13g
Butter 8g
Milk 13g
+ a few drops of vanilla extract
▶Ingredients (Ver.2)◀
Eggs 148g
Sugar 74g
Cake flour 74g
Butter 21g
+ a few drops of vanilla extract
▶Steps◀
① Before you start, prepare the pan in advance by cutting parchment paper into strips/circle and line the inside. Also keep the butter/milk at 60°C.
② Combine the eggs and sugar+honey in a bowl and raise the temperature of this mixture to 40°C using a hot water bath.
③ Whisk the mixture using a hand mixer for several minutes until you reach an ivory coloured batter (2 methods of checking this is mentioned in the video)
④ Whisk on low speed for 1~2mins to tighten and even out the air bubbles inside the batter.
⑤ Add the sifted flour/cornstarch and fold it in carefully with a spatula.
⑥ Add in butter/milk at 60°C and fold carefully.
⑦ Bake at 165°C for approx. 30minutes.
⑧ Immediately after you take it out of the oven, give a shock to release the hot air bubbles inside. Take the genoise out of the pan, let it cool upside down for 10minutes before turning it back upright.
⑨ Let it cool completely before slicing it into layers.
⑩ Storage: air tight container + wrapped in cling film (2 days in fridge / 3~4 weeks in freezer)
▶Difference between ver.1 and ver.2◀
The more complex version would taste slightly better (a bit more moist) than the simpler version.
▶Useful Tip◀
1.You must raise the temperature of the egg/sugar/honey mixture to 40°C to allow plenty of air to be incorporated + sugar will melt completely.
2. Whisk the mixture enough so that it gets fluffy enough (either check using the ribbon method or the toothpick method. Please see the video for details)
3. Tightening the air bubbles on low speed (on handmixer) is crucial to achieve a homogenous interior.
4. Overfolding the flour will result in reduced volume. However, undermixing will result in bits of unmixed flour when you bake it (oh no...).
5. Giving the genoise a shock immediately after you take it out of the oven is important. If you don't, you may end up with a sinking/shrinking genoise as it cools down.
6. Check if genoise is well-baked by inserting a wooden rod to see if anything sticks to the rod - if it comes out clean then you're good.
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent(
Perforated Silicone Mat (Mesh):
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne (
Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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For more online classes please visit:
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