olga_d_ont
Well-known member
CHOCOLATE GENOISE:
Genoise, the French butter spongecake, is the most versatile cake you make. It is rich, yet light and delicate. Any dessert cake made with layers of genoise is unforgettably delicious. It is a 1-bowl cake and not at all difficult to make when directions are followed.
GETTING ORGANIZED FOR BAKING:
1. Set oven temperature at 350º F.
2. Gather all ingredients and utensils.
3. Begin to clarify butter so it will be ready when you need it.
4. Combine eggs and sugar in bowl. Place bowl over a saucepan of hot water. Place saucepan over low heat to warm eggs.
5. While eggs are warming, prepare sifted flour and grease pans. Do not forget to check on eggs to prevent over heating.
6. Remove warmed eggs from stove. Beat with mixer.
7. While eggs are beating, check on butter. When it is ready, pour into a clean cup, leaving sediment in pan.
8. Check eggs in beater to prevent overflowing. Scrape sides of bowl with rubber spatula occasionally, if necessary.
9. When eggs have been beaten until light, fluffy, and tripled in bulk, stop mixer. Sprinkle flour lightly on top of eggs. Turn mixer on to lowest speed. Add vanilla and melted butter in a thin stream, folding in with the flour. OR, follow directions given for folding in flour and butter by hand.
10. Pour into prepared pans. Bake until cake is golden brown and top is springy when touched lightly with index finger. Do not open oven door until at least 2/3 of baking time has elapsed.
11. Remove cakes from pans immediately. Cool cakes on a rack which permits air circulation all round.
6 large eggs
1 cup sugar
1/2 cup dark unsweetened Dutch cocoa
1/2 cup sifted all purpose flour
1/2 cup sweet butter, melted and clarified - cooled
1 teaspoon vanilla
Set oven at 350º F. Grease and lightly flour ONE of the following cake tins/pans of your choice below:
Two 9-inch layer cake tins
Three 7-inch layer cake tins
One 11 x 16 jelly roll pan
Two shallow 10-inch layer cake tins
In a large bowl combine eggs and sugar. Stir for a minute, or until they are just combined. Set bowl over a saucepan containing 1 or 2 inches of hot water. Water in pan should not touch bowl; nor should it ever be allowed to boil. Place saucepan containing bowl over low heat for 5 to 10 minutes, or until eggs are lukewarm. Heating the eggs helps them whip to greater volume.
It is not necessary to beat them continuously as they are warming. They should, however, be lightly stirred 3 or 4 times to prevent them from cooking at bottom of bowl.
When eggs feel lukewarm to your finger and look like a bright yellow syrup, remove bowl from heat. Begin to beat, preferably with an electric mixer. Beat at high speed for 10 to 15 minutes, scraping sides of bowl with a rubber spatula when necessary, until syrup becomes light, fluffy, and cool. It will almost triple in bulk and look much like whipped cream. It is the air beaten into the eggs that gives genoise its lightness.
Sift the cocoa with the flour. Sift the flour and cocoa together and place them in a sifter again. Gradually sift cocoa/flour mixture, a little at a time, on top of the whipped eggs. Fold in gently with a large stainless steel spoon, adding slightly cooled, clarified butter and vanilla. Be careful not to overmix.
Pour batter into prepared pans of choice. Place oven rack second level from the bottom. Bake in preheated 350º F. oven 25 to 30 minutes, or until cakes pull away from sides of pans and are golden brown and springy when touched lightly on top. Remove from pans immediately - run a small spatula around the inside of the pan if needed and remove cake and cool on cake rack.
Check Link to my Black Forest Torte I made using Chocolate Genoise recipe >>>German - Black Forest Torte / Schwarzwalder Kirschtorte
BASIC PLAIN GENOISE WITH VARIATIONS:
6 large eggs
1 cup sugar
1 cup sifted flour
1/2 cup sweet butter, melted and clarified
1 tsp. vanilla
FOR THE CAKE: In a large bowl combine eggs and sugar. Stir for a minute, or until they are just combined. Set bowl over a saucepan containing 1 or 2 inches of hot water. Water in pan should not touch bowl; nor should it ever be allowed to boil.
Place saucepan containing bowl over low heat for 5 to 10 minutes, or until eggs are lukewarm. Heating the eggs help them whip to greater volume.
It is not necessary to beat them continuously as they are warming. They should, however, be lightly stirred 3 or 4 times to prevent them from cooking at bottom of bowl.
When eggs feel lukewarm to your finger and look like a bright yellow syrup, remove bowl from heat. Begin to beat, preferably with an electric mixer. Beat at high speed for 10 to 15 minutes, scraping sides of bowl with a rubber spatula when necessary, until syrup becomes light, fluffy, and cool. It will almost triple in bulk and look much like whipped cream. It is the air beaten into the eggs that gives genoise its lightness.
Sprinkle flour, a little at a time, on top of the whipped eggs. Fold in gently, adding slightly cooled, clarified butter and vanilla. Folding can be done with electric mixer turned to lowest speed, or by hand. Best done by hand. Be especially careful not to overmix.
Pour batter into prepared pans, of your choice above.
Bake in preheated oven 25 to 30 minutes, or until cakes pull away from sides of pans and are golden brown and springy when touched lightly on top. Remove from pans immediately and cool on cake rack.
LEMON OR ORANGE GENOISE:
Basic Plain Genoise recipe
1 teaspoon grated orange or lemon rind
2 Tablespoons orange or lemon juice
Follow recipe for basic plain genoise, adding 1 teaspoon grated orange or lemon rind and 2 Tablespoons orange or lemon juice to clarified butter before folding it into cake batter.
GENOISE FOR PETITS FOURS:
Genoise for petits fours should be a little firmer than regular genoise. Follow the Basic Plain Genoise recipe, substituting 1 1/2 cups flour for the regular flour measurement. Bake in an 11 x 16 jelly-roll pan.
NUTTED GENOISE:
Basic Plain Genoise recipe
1/2 cup almonds, walnuts, filberts, or pecans
Follow the recipe for Basic Plain Genoise. Grate or grind nuts fine. Toasting the nuts slightly before grinding improves their flavor. When folding in flour, sprinkle in nuts.
NOUGAT GENOISE:
Basic Plain Genoise
2/3 cup nougat powder, measured after grinding
Follow the recipe for Basic Plain Genoise. When folding in flour, sprinkle in 2/3 cup nougat powder.
ALTERNATE METHOD FOR MIXING GENOISE:
Separate eggs. Add vanilla to beaten egg yolks.
Beat egg whites until they hold soft peaks. Beat in sugar, a Tablespoon at a time, beating well after each addition. Continue to beat until egg whites are very stiff, about 5 minutes in all.
Fold about 1/4 of egg whites into yolks. Pour over remaining stiffly beaten whites. Sprinkle flour lightly on top. Fold eggs and flour gently but thoroughly together, adding cooled clarified butter at the same time. Fold only until flour and butter disappear into batter.
Genoise, the French butter spongecake, is the most versatile cake you make. It is rich, yet light and delicate. Any dessert cake made with layers of genoise is unforgettably delicious. It is a 1-bowl cake and not at all difficult to make when directions are followed.
GETTING ORGANIZED FOR BAKING:
1. Set oven temperature at 350º F.
2. Gather all ingredients and utensils.
3. Begin to clarify butter so it will be ready when you need it.
4. Combine eggs and sugar in bowl. Place bowl over a saucepan of hot water. Place saucepan over low heat to warm eggs.
5. While eggs are warming, prepare sifted flour and grease pans. Do not forget to check on eggs to prevent over heating.
6. Remove warmed eggs from stove. Beat with mixer.
7. While eggs are beating, check on butter. When it is ready, pour into a clean cup, leaving sediment in pan.
8. Check eggs in beater to prevent overflowing. Scrape sides of bowl with rubber spatula occasionally, if necessary.
9. When eggs have been beaten until light, fluffy, and tripled in bulk, stop mixer. Sprinkle flour lightly on top of eggs. Turn mixer on to lowest speed. Add vanilla and melted butter in a thin stream, folding in with the flour. OR, follow directions given for folding in flour and butter by hand.
10. Pour into prepared pans. Bake until cake is golden brown and top is springy when touched lightly with index finger. Do not open oven door until at least 2/3 of baking time has elapsed.
11. Remove cakes from pans immediately. Cool cakes on a rack which permits air circulation all round.
6 large eggs
1 cup sugar
1/2 cup dark unsweetened Dutch cocoa
1/2 cup sifted all purpose flour
1/2 cup sweet butter, melted and clarified - cooled
1 teaspoon vanilla
Set oven at 350º F. Grease and lightly flour ONE of the following cake tins/pans of your choice below:
Two 9-inch layer cake tins
Three 7-inch layer cake tins
One 11 x 16 jelly roll pan
Two shallow 10-inch layer cake tins
In a large bowl combine eggs and sugar. Stir for a minute, or until they are just combined. Set bowl over a saucepan containing 1 or 2 inches of hot water. Water in pan should not touch bowl; nor should it ever be allowed to boil. Place saucepan containing bowl over low heat for 5 to 10 minutes, or until eggs are lukewarm. Heating the eggs helps them whip to greater volume.
It is not necessary to beat them continuously as they are warming. They should, however, be lightly stirred 3 or 4 times to prevent them from cooking at bottom of bowl.
When eggs feel lukewarm to your finger and look like a bright yellow syrup, remove bowl from heat. Begin to beat, preferably with an electric mixer. Beat at high speed for 10 to 15 minutes, scraping sides of bowl with a rubber spatula when necessary, until syrup becomes light, fluffy, and cool. It will almost triple in bulk and look much like whipped cream. It is the air beaten into the eggs that gives genoise its lightness.
Sift the cocoa with the flour. Sift the flour and cocoa together and place them in a sifter again. Gradually sift cocoa/flour mixture, a little at a time, on top of the whipped eggs. Fold in gently with a large stainless steel spoon, adding slightly cooled, clarified butter and vanilla. Be careful not to overmix.
Pour batter into prepared pans of choice. Place oven rack second level from the bottom. Bake in preheated 350º F. oven 25 to 30 minutes, or until cakes pull away from sides of pans and are golden brown and springy when touched lightly on top. Remove from pans immediately - run a small spatula around the inside of the pan if needed and remove cake and cool on cake rack.
Check Link to my Black Forest Torte I made using Chocolate Genoise recipe >>>German - Black Forest Torte / Schwarzwalder Kirschtorte
BASIC PLAIN GENOISE WITH VARIATIONS:
6 large eggs
1 cup sugar
1 cup sifted flour
1/2 cup sweet butter, melted and clarified
1 tsp. vanilla
FOR THE CAKE: In a large bowl combine eggs and sugar. Stir for a minute, or until they are just combined. Set bowl over a saucepan containing 1 or 2 inches of hot water. Water in pan should not touch bowl; nor should it ever be allowed to boil.
Place saucepan containing bowl over low heat for 5 to 10 minutes, or until eggs are lukewarm. Heating the eggs help them whip to greater volume.
It is not necessary to beat them continuously as they are warming. They should, however, be lightly stirred 3 or 4 times to prevent them from cooking at bottom of bowl.
When eggs feel lukewarm to your finger and look like a bright yellow syrup, remove bowl from heat. Begin to beat, preferably with an electric mixer. Beat at high speed for 10 to 15 minutes, scraping sides of bowl with a rubber spatula when necessary, until syrup becomes light, fluffy, and cool. It will almost triple in bulk and look much like whipped cream. It is the air beaten into the eggs that gives genoise its lightness.
Sprinkle flour, a little at a time, on top of the whipped eggs. Fold in gently, adding slightly cooled, clarified butter and vanilla. Folding can be done with electric mixer turned to lowest speed, or by hand. Best done by hand. Be especially careful not to overmix.
Pour batter into prepared pans, of your choice above.
Bake in preheated oven 25 to 30 minutes, or until cakes pull away from sides of pans and are golden brown and springy when touched lightly on top. Remove from pans immediately and cool on cake rack.
LEMON OR ORANGE GENOISE:
Basic Plain Genoise recipe
1 teaspoon grated orange or lemon rind
2 Tablespoons orange or lemon juice
Follow recipe for basic plain genoise, adding 1 teaspoon grated orange or lemon rind and 2 Tablespoons orange or lemon juice to clarified butter before folding it into cake batter.
GENOISE FOR PETITS FOURS:
Genoise for petits fours should be a little firmer than regular genoise. Follow the Basic Plain Genoise recipe, substituting 1 1/2 cups flour for the regular flour measurement. Bake in an 11 x 16 jelly-roll pan.
NUTTED GENOISE:
Basic Plain Genoise recipe
1/2 cup almonds, walnuts, filberts, or pecans
Follow the recipe for Basic Plain Genoise. Grate or grind nuts fine. Toasting the nuts slightly before grinding improves their flavor. When folding in flour, sprinkle in nuts.
NOUGAT GENOISE:
Basic Plain Genoise
2/3 cup nougat powder, measured after grinding
Follow the recipe for Basic Plain Genoise. When folding in flour, sprinkle in 2/3 cup nougat powder.
ALTERNATE METHOD FOR MIXING GENOISE:
Separate eggs. Add vanilla to beaten egg yolks.
Beat egg whites until they hold soft peaks. Beat in sugar, a Tablespoon at a time, beating well after each addition. Continue to beat until egg whites are very stiff, about 5 minutes in all.
Fold about 1/4 of egg whites into yolks. Pour over remaining stiffly beaten whites. Sprinkle flour lightly on top. Fold eggs and flour gently but thoroughly together, adding cooled clarified butter at the same time. Fold only until flour and butter disappear into batter.
Chocolate Genoise and Basic Plain Genoise with Variations
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