Genoise Sponge

Question 1

Genoise sponge method?

Answer 1

1) warm the egg & sugar over a Bain-Marie no hotter that 37 °C, whisking until the sugar has dissolved & volume has achieved. Remove from Bain-Marie & whisk until ribbon stage & cold.

2) Fold in flour in 3 inclusions with Maryse spatula. Add in the cooled melted butter. Place into a buttered and floured tin.

3) Bake for approximately 23 mins at 175°C. The sponge should spring back when pressed.

4) Remove from cake tin & cool on a wire rack.

Question 2

Genoise sponge recipe?

Answer 2

200 g egg
120 g caster sugar
120 g plain flour
20 g butter, melted

Question 3

What are the function of ingredients in Genoise sponge?

Answer 3

Genoise is known for not using a leavening agent since it relies on the eggs to lift the cake.

Question 4

Where does the Genoise sponge originate from?

Answer 4

The city of Genoa, Italy.

Question 5

Genoise sponge uses?

Answer 5

It’s used for madeleines, ladyfingers and cream-filled cakes.