Many thanks to Mandy Chew for introducing this sponge to me. It is worth the effort to master this sponge, as once you have it is very quick and versatile.
I used this recipe for my first attempt:
My first attempt:
What I did wrong:
- I did not beat the egg and sugar enough
- The oven was not preheated to the correct temperature
- When I added the butter directly into the mix it knocked all the air out of the mixture
So after researching this sponge and watched about 5 video’s all of which had different technique’s I decided to try this sponge again. I used Mandy Chew‘s ingredient list but reduced the butter content to 15g. What I did different to the first time round, I whisked the egg and sugar for 10mins (as suggested by one of the video’s) I also sifted the flour 4 times (suggested by another video) and finally I added some of the mixture to the melted butter before incorporating it into the main mixture (yes you guessed another video). The result, a soft and fluffy sponge, I also got double the yield. I am happy the Genoise did not beat me !
Egg and sugar beaten for 10mins
Mandy Chew has recently updated her recipe for Genoise and Theresa Ka Wai Mok made a successful sponge the first time recently (26/10/14).
I made Paul Hollywood’s strawberry mousse cake, the mousse sat on a genoise sponge. I followed the recipe and the sponge came out lovely. The cake was delicious too. The recipe can be found on here: https://www.britishbornchinesefood.co.uk/british-recipes/strawberry-mousse-cake-paul-hollywood/
This technique of whisking the eggs until the “ribbon” stage is very useful, the Japanese Castella cake uses the same method. https://www.britishbornchinesefood.co.uk/asian-recipes/japanese-castella-cake/