How To make Genoise Great Chefs
8 lg Eggs
1/2 lb Sugar
1/4 lb Butter, sweet
7 oz Flour, cake
Preheat oven to 350 F. Melt the butter over low heat and set it aside. Mix the eggs and sugar together and place them in a double boiler, stirring constantly by hand until the sugar has dissolved and the mixture is lukewarm. Beat the mixture for about 5 minutes in a mixer on high speed until tripled in volume and pale ivory in color. Sift the flour twice, then gradually sift the flour over the mixture, folding it in gently. Add the cooled butter at the last and fold gently but quickly. Butter and flour the sides and bottoms of two 9-inch springform pans. Pour the mixture into the
pans. Bake in a 350 F oven for about 20 minutes. Remove the cakes from the pans and cool on racks.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay
How To make Genoise Great Chefs's Videos
Best Opera Cake Recipe
This classic French Opera Cake is an indulgent treat perfect any occasion. Made with layers of almond sponge cake, coffee buttercream, chocolate ganache, and coffee syrup, this cake is worthy of any occasion. With layers of almond sponge (also called joconde) brushed with homemade coffee syrup and filled with a coffee-flavored French buttercream and chocolate ganache, this cake is not just decadent but will melt in your mouth.
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Genoise (Genoese) Sponge - baking and cutting into layers - baking for beginners
Genoise sponge - baking for beginners - today we will learn to make this light and fluffy sponge which is ideal for all sorts of cakes and gateaus. Fairly easy to make, the only problems people normally have with this is over folding while adding ingredients to the whisked eggs. This results in a dense rubbery sponge. This recipe will make two 9 inch (23 cm) sponges for you to practice your cutting skills on.
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Cake tin 9 inch/23cm (not the one in the video but a very good one) -
Recipe for 2 sponges:
8 eggs
250g (1 1/4 cups) caster sugar
250g (2 cups) plain or all purpose flour
45g (1/3 cup) butter
#spongeseries Genoise Sponge. Follow me on Instagram for the recipe. @cheftejasvichandela
FOOLPROOF 3 Types of Genoise Cake Sheet : no fail recipe | SweetHailey
/ INGREDIENTS /
15cm/6inch (7cm height) round pan = 18cm/7inch (4.5cm height) round pan
-vanilla genoise / cake sheet
3 eggs
85g(1/3cup plus 1 1/2Tbsp) sugar
95g(2/3cup) cake flour
30g(2Tbsp) melted unsalted butter
30g(2Tbsp) milk
-chocolate & matcha genoise / cake sheet
3 eggs
90g(1/2cup minus 2tsp) sugar
85g(1/2cup plus 1 1/2Tbsp) pastry flour
10g(1 1/2Tbsp) cocoa powder / matcha powder*
30g(2Tbsp) melted unsalted butter
30g(2Tbsp) milk
Before you make: preheat the oven to 180C / 355F.
1. In a bowl, put eggs and sugar. Place bowl over a hot water-pot. Put eggs and sugar, and whip 8~10min until fluffy, and consistency of batter doesn't smooth out quickly.
2. Add the sieved cake flour, and fold gently until no flour is seen.
3. In another bowl, put milk and melted unsalted water. With a dollop of batter, mix until well combined. Pour back the mixture into the batter, and mix gently.
4. Transfer into the lined pan. Tap a few times to get out air pockets. Bake for 30~35min until a toothpick came out clean when poking a center. After came out of the oven, remove right away from the pan.
5. After fully chilled, slice the cake into 1cm or 1.5cm (0.4inch or 0.6inch).
*You can reduce matcha powder to 6g(1Tbsp)
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좋아요 버튼과 구독하기 버튼을 누르시면 큰 힘이 됩니다! :D
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[eng sub][no butter]완벽한 제누와즈 만들기 성공률 1000%/No baking powder How to make a perfect sponge cake
조꽁드의 베이킹클래스 바로가기 :
제누아즈는 이탈리안 스폰지케이크를 부르는 말 이지요. 화학적인 팽창제 없이 반죽에 달걀 거품을 형성하여 부풀도록 하는 것인데요.
전란을 한꺼번에 중탕하여 거품을 내는 방법과 노른자와 흰자를 따로 거품내는 방법 그리고 흰자만 머랭을 내고 노른자를 섞는 방법이있습니다.
이 영상은 마지막 방법을 이용한 바닐라 스폰지 케이크 만드는 법을 보여드리고있습니다.
어쩌면 전란을 중탕하여 거품내서 만드는 방법 보다 좀 덜 번거롭고 볼륨은 쉽게 올릴수 있는 좋은 방법이라고 할수 있습니다.
또 상대적으로 덜 가라앉고 기공이 촘촘해서 탄력이 더 있는 장점이 있어요.
생크림 케이크 시트용으로 적합 합니다.
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여러분의 구독과 좋아요 감사합니다 ~^^
앞으로도 좋은 영상 만들어 가겠습니다.
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높은 1호 원형팬 (지름15X높이7)
흰자 3(90~95g)
설탕 90g
노른자 3(50~55g)
박력분 90g
소금 1g
식용유 22g
우유30g
바닐라액 3g (생략가능)
150도에서 40분 굽기
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Notice !
For about translating to other languages...
I am sorry but I don't know every language except English.
Even my English is not fluent so that translating the descriptions in English takes time.
For other languages? it is too much load for me.
If you really want me to do... I wish I could...
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If I give you the wrong information you may get confused on that.
I am very thankful for you guys but it is hard work.
Please let me spend my time to make more good recipe videos.
Could you do that yourself by the Google translation tool?
You may understand the English so your translating skill to your language will be better. You would translate first. when if you need more information you ask me again. I can help you then.
Google will help you. this is awesome.
Thank you.
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A Genoise is an Italian sponge cake that is leavened naturally with eggs using the foaming method which is the gentle warming of the eggs with sugar and beating them until they are foamy and thick without chemical leavening.
There are several ways to froth eggs. First, beating whole eggs at once. Secondly, foaming the yolks and whites separately, thirdly mix the yolk in the egg white meringue.
This video shows you how to make a vanilla sponge cake using the last method.
Maybe it's a little less cumbersome than frothing eggs by warming method, and it's a good way to give the volume easily.
It also has the advantage of being less flat and more firm. Suitable for fresh cream cake sheets.
1 round pan (Diameter 15cm X Height 7 cm)
90~95g egg white
90g sugar
3 (50-55g) egg yolks
90g cake flour
1 g salt
22g corn oil
30g milk
3g vanilla extract
Bake at 150 degrees for 40 minutes
How To Make A Genoise, A Cake For All Occasions
Jelly rolls, petits fours, and some layer cakes all have one thing in common...they're made with a genoise cake. But if your last genoise came out tough and deflated, you'll want to check out all the tips you'll need to get it right next time.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.