Back in 1990 I made Epi's Raspberry White Chocolate Mousse Cake with awful results; my genoise was

W

wigs

Well-known member
rubbery (Shades of my Key Lime Pie, I know!). It was the first time I tackled a genoise, and I followed the directions in the recipe to a T but it was a bomb.

I would like to attempt this recipe again in August, so I've read several detailed documents about making genoise and now understand that it's a tricker cake than what I ever imagined. Do any of you out there have good references to assist me BESIDES Susan G. Purdy's A PIECE OF CAKE; Rose Levy Bernbaum's THE CAKE BIBLE; and Carole Walter's GREAT CAKES? I read somewhere that Jacques Pepin has a good step-by-step document for a White Chocolate Genoise, but I cannot find that one by Pepin on the Internet.

Any and all hints would be greatly appreciated. TIA. Wigs

http://www.epicurious.com/recipes/food/views/Raspberry-White-Chocolate-Mousse-Cake-11829

 
The problem I had with this cake is the layers slid apart. The taste was wonderful but

I was very disappointed with how the finished product looked.

 
Sylvia, Sorry to hear your experience with the recipe...I think the technique is the problem in

making this cake. It seems so simple in writing, but, the execution is tricky.

I found a video demonstrating the technique on Gourmet and it is interesting the butter tip is worth the watch.

 
I used to make a cake that had a 'slippery' lemon filling. I resorted to using wooden

skewers pushed down through the cake layers before I would ice it or sprinkle with powdered sugar. I simply made sure the skewer length was short enough to not stick out of the top layer. (I would trim the skewers down with poultry shears if necessary.)

 
Great reading material, and I cannot wait to check out the video. I figured the recipe was sorely

lacking in detailed instructions for making genoise. Again, I'll report back on how this comes out when I tackle it again for a dessert buffet that I'm doing in mid-August. (Back all those years ago I simply resorted to making a homemade pound cake as a substitute for my rubbery genoise, and the finished recipe was delicious with the pound cake, but I am hoping I won't have to do that this go-round.)

 
Those thin wooden Japanese skewers work great - you could always leave them sticking up

then pull them out once the cake was thoroughly chilled and set.

 
If I ever try that recipe again I would make rounds instead of rectangles and build the cake

in a spring-form pan. Also, I don't think the recipe calls for enough gelatin to stiffen the filling. The cake part turned out beautifully. I did think of the skewers to keep all the layers in place..........afterward, of course.

 
Bummer...I've had great results with RLB's Cake Bible version.

I've made several 1/2 sheet size cakes and it has turned out perfect as well as piping layers on cookie sheets to use for tiramisu.

Can you talk me through how you're doing the steps? I didn't think it was complicated at all.

Here's how I remember the process:

Beat egg yolks and some sugar in a metal bowl over simmering water until it triples in volume and is warm to the touch.
Brown butter slightly and add in.
Fold in flour.
Beat the egg whites and some sugar until almost still. Fold into yolk mixture.
Bake.

 
Marilyn--here are the ingredients & directions 4 the genoise portion (entire REC @ 15123 link above)

For the white chocolate génoise
3 ounces fine-quality white chocolate, chopped
2 tablespoons unsalted butter, cut into bits
1/2 teaspoon vanilla extract
1/2 cup cake flour (not self-rising)
1/4 teaspoon salt
3 large eggs at room temperature
1/3 cup sugar

1/4 cup framboise for brushing the cake layer

Make the white chocolate génoise:
Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt.

In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Reinvert the cake onto the rack and let it cool completely.

 
Does anyone know where to find REC for Jacques Pepin's White Chocolate Sponge? I

read a reference to it somewhere on the Internet and got to thinking that maybe the white chocolate version I attempted in my recipe is complicating things for me.

Just remembered! One of the reviewers at EPI suggested the J. Pepin reference, but I'm not finding any type White Chocolate Sponge recipe that is credited to him. I suppose the person might have meant it's included in one of his cookbooks, though....

 
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