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    You are in: Home / Community Forums / Breads & Baking / Génoise cake (basic sponge cake)
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    Génoise cake (basic sponge cake)

    satimis
    Sun Mar 18, 2012 9:01 am
    Food.com Groupie
    Hi all,

    I baked a Génoise cake (basic sponge cake) according to following recipe:
    Genoise
    http://www.pastrychefonline.com/Genoise.html

    Ingredients
    1.25 oz. clarified beurre noisette (browned butter)
    1 teaspoon vanilla
    7 oz. whole eggs (4 eggs)
    3.5 oz. sugar
    1.75 oz. sifted cake flour
    1.75 oz. cornstarch

    Because cake flour is not available. I prepared it according to;

    How To Make Cake Flour
    http://joythebaker.com/2009/09/how-to-make-cake-flour/

    Final flours added:
    All-purpose-flour 1.62 oz
    corn starch 1.88 oz

    Steps performed:-

    A.
    flour praparation:
    Sift the all-purpose flour and corn starch 5 times

    B.
    Egg Foam Method
    1. leave eggs in room temparation for 30 min
    2. Whip eggs first and then add sugar in a bowl heated with set over a pan of hot water. Whip the mixture together with Braun Multistick at turbo speed for 5 min. until they reach the ribbon stage.
    3. Sift dry ingredients on top of whipped egg and fold together.
    4. Pour the ingredient in the baking pan of Kenwood breadmaker

    C.
    Baking:
    Preheat time 0:10 hr
    Baking time 0:30 hr
    Temperature 350 deg C

    A nice basic sponge cake was baked.

    genoise_IMG_0217.JPG
    http://ubuntuone.com/1i2WNwVuA3mfNDjhN2b5XZ

    genoise_IMG_0218.JPG
    http://ubuntuone.com/3kDD7y93COZrlgXH6Im77e

    But still I don't satisfy on its leavening. Whether I should add some baking soda (Sodium bi-carbonate) in next baking?

    TIA

    B.R.
    satimis
    auzzi
    Sun Mar 18, 2012 6:02 pm
    Food.com Groupie
    I would say that using the Braun Multistick is the problem. Isn't it an equivalent to a hand-blender? Sponges need good aeration as they have no chemical leaveners.

    The aeration or leavening of a sponge cake comes from the beating of the eggs with the sugar. There is no baking powder or baking soda in the recipe because, if correctly beaten, the cake rises well.

    Over simmering water, the mixture should be whisked on High until it is tripled in volume. It should then be reduced to Medium to create finer air bubbles, which are more stable. This takes around 8 minutes.

    The addition of fat moisturises the batter, but it will slightly deflate it also [only slightly]

    Other than that, I have used a very similar recipe to this. It makes a good sponge.
    satimis
    Sun Mar 18, 2012 10:54 pm
    Food.com Groupie
    The hand blender used was;

    Multiquick 5
    http://www.braun.com/global/household/food-preparation/multiquick-hand-blenders/multiquick-5.html

    Whisk - Braun Multiquick hand blender whips cream
    http://www.youtube.com/watch?v=DQNQ11nzhEk

    I suppose it can do the job whipping egg foam. Most likely the whipping time and container used may have problem, whipping time insufficient.

    Container used for whipping:
    Glass jar
    http://ubuntuone.com/6Fj597SqFlO58gKGwDxrYA

    It has handle easy to hold.

    In next round I'll used :
    Corning pyrex mixing bowl
    http://ubuntuone.com/4S1elGpvKOEW2GlkphuKnL

    allowing more air to come in.

    I'll increase the whipping time to 8~10 min.

    I'll come back afterwards. Thanks

    B.R.
    satimis
    duonyte
    Mon Mar 19, 2012 1:56 pm
    Forum Host
    I have one of those whisk attachments for my hand blender also, but have to admit I've never used it. I should try it for some small quantity recipe just to have a better feel for it. I have a KA and would use that for most recipes.
    satimis
    Mon Mar 19, 2012 10:17 pm
    Food.com Groupie
    KA:-
    KitchenAid Professional 600 Series 6-Quart Stand Mixer ?
    http://www.amazon.com/KitchenAid-KP26M1XER-Professional-6-Quart-Empire/dp/B000P9CWNY

    If I sort out the space problem I would get a bench-stand mixer as well as a microwave/baking oven. I'll dump my Panasonic microwave oven which has been used for 5~6 year. It is still working without problem looking like a new one. But there will be no sense keeping 2 ovens in the kitchen. I need space here.

    satimis
    duonyte
    Tue Mar 20, 2012 7:55 am
    Forum Host
    satimis
    Sun Mar 25, 2012 8:11 am
    Food.com Groupie
    Baked another sponge cake with poor result.

    See photos;
    cakebatter
    http://ubuntuone.com/4O22k5o7KTccZHIJcVVz0s
    spongecake01
    http://ubuntuone.com/6XBWU69dwFCfAZgvSil7Ep
    spongecake02
    http://ubuntuone.com/7Azpjm9bSvAq35LxAkL8vY


    Ingredients
    1.25 oz. clarified beurre noisette (browned butter)
    1 teaspoon vanilla
    7 oz. whole eggs (4 eggs)
    3.5 oz. sugar
    1.65 oz. bread white flour
    1.90 oz. cornstarch

    Kenwood BM450 cake program
    Kneading - 5 min
    Baking - 1 hr 15 min

    Whipped eggs with slow speed. Then added sugar, vanilla and butter and whipped the batter in full speed (turbo speed) for 10 min. The bowl was heated in a bath of warm water at 40 deg C. The cake batter became >triple time of its original volume. However on folding flour its volume decreased. I suppose it is on account of some air bubbles burst during folding. During baking the outside of the cake set first. The inside collapsed because more air bubbles burst during heating.

    I think it is difficult to bake sponge cakes in breadmaker without adding baking powder. The technology of sponge cake behind is allowing the cake batter aerated with air bubbles. Preheat the oven to >350 deg F. Put the cake batter in and let it to set in a very short time before the air bubble burst.

    My last attempt, the supposed only way baking a sponge cake in breadmaker without baking powder, will be as follow using the "Bake Only" program of Kenwood BM450;

    - preheat the breadmaker 30min without ingredients. (according to the record taken down previously it'll build up the temperature to 300 deg F. There is only one heating element inside the breadmaker)
    - put the fully aerated cake batter in the baking pan and bake another 30min.
    (maybe I'll re-whip the cake batter after folding for another 2 min)

    Hoping that in this way I can bake a sponge cake in breadmaker without adding baking powder. I'll come back to post my result here afterwards.

    satimis
    satimis
    Thu Apr 05, 2012 9:20 am
    Food.com Groupie
    Génoise (my first orange sponge cake)

    Tools/equipment
    ===============
    Kenwood Breadmaker BM450

    Braun Multiquick 5 with whisk attachment
    Photo: Braun Multiquick 5
    http://www.braun.com/global/household/food-preparation/multiquick-hand-blenders/multiquick-5.html
    Photo: whisk attachment
    http://braun-7050149n.factoryoutletstore.com/details/15615/braun-7050149
    (It is NOT a pre-requisite. Stainless steel whisk can be used)
    Photo: Stainless Steel whisk
    http://www.amazon.com/HDS-Trading-Rubber-Stainless-Finish/dp/B0052SWGBQ

    Silicon spatula
    Photo: Silicon spatula
    http://www.amazon.com/Vollrath-Company-Plastic-Spatula-Category/dp/B0001MSEGY

    Bowl and jar


    Time
    ====
    Preparation including tool/equipment washing 1 hr
    Baking 50 min

    INGREDIENTS
    ===========
    All Purpose Flour 57 g
    Cornstarch 14 g
    salt 1/4 tsp
    3 medium eggs
    sugar 160 g (divide to 2 equal portions)(original recipe using 200g)
    Orange juice 2 tbsp water plus 1/2 tbsp orange juice, fresh made
    vanilla extract 1/2 tsp
    Orange rind 1/2 tbsp
    lemon juice 1/2 tsp (as stabilizer)

    Flour mixture
    =============
    Sift all-purpose-flour, cornstarch and salt 5 times into a small bowl allowing the mixture aerated.
    Photo: sift_strainer_IMG_0270.JPG
    http://ubuntuone.com/5vIEqrRJCARFmbL5oUmBEW

    Preheating
    ==========
    Heating the breadmaker without the baking pan plugged in to 350 deg F. It takes 10 min on Kenwood Breadmaker BM450

    Beating the egg yolks:
    ======================
    1. Whisk the egg yolks at low speed until mixed together

    2. Then, add following ingredients in order
    sugar 80g
    orange juice
    vanilla
    orange rind

    3. Start whisking at medium-low and increase the speed gradually to high. When the mixture becomes light in color, stop whisking. It takes about 5 minutes.

    On lifting up the whisk attachment, the mixture falls in a ribbon pattern sitting on top of the swirl for few seconds before sinking.

    Photo: egg_yolks_aft_beating_IMG_0271.JPG
    http://ubuntuone.com/6zKQePqux1jGSOud3HEtwz

    Folding flour into the egg yolk mixture:
    =======================================
    1. Sprinkle half of the flour mixture prepared before over the egg yolk mixture and gently manual-whisk the latter to make a smooth batter, without beating.
    2. Repeat with another half of the flour mixture.
    3. Cover the bowl and set the egg yolk mixture aside.

    Photo: folding_flour_mixture_IMG_0273.JPG
    http://ubuntuone.com/0Tp6k21RpRB9IZMAKvwmu2

    Beating the egg white:
    =====================
    1. Beat the egg white with the whisk attachment at medium-low speed until foamy.
    2. Add lemon juice and continue whisking until the foam becomes white and opaque in colour.
    3. Increase to turbo speed and add the remaining portion of sugar at the side of the container. Continue whisking until the egg white foams light and fluffy.
    4. After stop whisking and lifting the whisking attachment, the egg white should fall on the surface of the batter forming a peak.

    Photo: egg_white_before_beating_IMG_0272.JPG
    http://ubuntuone.com/2CE4SR5SekXOVWZm1KzeyO
    Photo: egg_white_after_beating_IMG_0275.JPG
    http://ubuntuone.com/3Ux7RJfgyke1It5q404soV

    Folding the mixtures :
    ====================
    1. Add a small portion of the beaten egg white to the egg yolk batter and stir with whisk attachment lightly.
    2. Pour the rest of the beaten egg white on the surface of the egg yolk batter. With the silicon spatula, fold the mixture carefully avoiding the egg whites lost its size.

    Photo: folding_egg_white_n_egg_yolk_IMG_0276.JPG
    http://ubuntuone.com/0hsS8miLbWmm4PKiVVWc98

    Baking:
    ======
    1. Scrape the batter into the baking pan and plugin the same in the preheated breadmaker
    2. Bake the cake until the cake is well risen and firm.
    3. The cake becomes golden brown on top forming a slight dome.
    4. Cool the cake in its pan on a wire rack for aprox 15 minutes.

    Photo: sponge_cake_IMG_0277.JPG
    http://ubuntuone.com/55f88TZWUE34Xe1vIn9FYQ
    Photo: sponge_cake_slices_IMG_0279.JPG

    A nice orange sponge cake baked. Actually the principle is similar to manufacturing foam rubber, making the rubber set before the bubbles burst.

    I have following questions in anticipating to receive comment and/or suggestion;

    1) If I need to make the cake more sponge what shall I add or do?
    2) I already reduce the quantity of sugar. It is still too sweet. If I reduce more would it be detrimental to air bubbles. If YES what will I shall I do?
    3) Can I add nuts OR seeds to the sponge cake?

    TIA

    Happy Easter !!!!!!!!
    Joyeuses Pâques (French)
    Prospera Pascha sit (Latin)
    Buona Pasqua (Italian)
    ¡Felices Pascuas! (Spanish)

    satimis
    satimis
    Sat Apr 07, 2012 7:21 am
    Food.com Groupie
    Bake another Génoise, orange sponge cake

    Cake flour:-

    The original recipe calls for 1 cup cake flour. I don't have it. On googling I found;
    How To Make Cake Flour — Joy the Baker
    http://joythebaker.com/2009/09/how-to-make-cake-flour/

    After making some simple calculation I found;

    1 cup cake flour equals;
    All Purpose Flour 61.3 = 61 g approx
    Corn starch 38.7 = 39 g approx

    (It doesn't need applying "differential equation" to make such a simple calculation)


    Final Recipe
    ============
    All Purpose Flour 61.3 = 61 g
    Cornstarch 38.7 = 39 g
    -----------------------------------

    teaspoon salt 1/4 tsp
    3 medium eggs
    sugar 70 + 70 g
    (Remark:
    I further reduce sugar quantity. I don't have health problem neither suffering from obesity. However too much consumption of sugar may bring a possible health hazard. Precaution needs to be taken. But sugar will help egg foaming)

    Orange Juice 2 tbsp water + 1/2 tbsp fresh orange juice
    vanilla extract 1/2 tsp
    Rind 1/2 tbsp
    white vinegar 1/2 tsp
    fresh lemon juice 1/2 tsp
    (I don't have cream of tartar, Potassium bitartrate, therefore using both of above instead)

    Beating egg yolk was without problem with previous beating result obtained. But beating egg white the result was NOT so good (maybe caused by insufficient sugar). The batter was NOT thick enough. I have no alternative but to continue.

    Preheating 10 min (Kenwood breadmaker BM450) bringing up temp to 300deg F
    Baking 50 min.

    To my surprise a wonderful basic orange Génoise was delivered to me finally, dome shape on top, crispy and golden brown in colour. The quality is even better than the previous cake.

    Génoise_IMG_0288.JPG
    http://ubuntuone.com/4L4upxT9v1emXqzQjqEXIx
    Génoise_slices_IMG_0289.JPG
    http://ubuntuone.com/6xOcckyH8DUhKx6FYkRXPR


    Let us hear some nice music to celebrate:-
    Funiculi Funicula ("Funiculì, Funiculà")
    a famous Neapolitan song written by Italian journalist Peppino Turco and set to music by Italian composer Luigi Denza in 1880

    sung by Korean Tenor and Soprano

    Video flv
    http://ubuntuone.com/1I7FcrsZFLRTpS99lBrHft
    Music mp3
    http://ubuntuone.com/7YOVXxENsxwr0DiMVHsUII

    Still I have following problem pending to solve:
    The Génoise sticks on the wall and bottom of the baking pan, difficult to remove. I can grease the bottom but can't grease four sides. The latter may bring inverted effect to the cake to set.

    B.R.
    satimis
    duonyte
    Sat Apr 07, 2012 4:57 pm
    Forum Host
    That is a good looking cake. You are certainly creative with your bread machine.
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