Genoise was always mentioned on The Great British Bake Off, but I never made it. A versatile, light cake. It can be layered to make a delicious layer cake, used as a tart or patisserie base, or rolled into swiss rolls.
Ingredient
– Eggs – Sugar– Flour – Oil – Milk – Vanilla
Direction
1
Warm the oven up to 180°C/350°F and grease an 8-inch cake pan.
2
Crack whole eggs into a stand mixer bowl. Whisk in sugar. Use another heatproof bowl for the bain-marie and transfer to the mixer bowl if it's not metal or glass.
3
Make a bain-marie by simmering a little water in a small saucepan and placing the heatproof bowl with the egg and sugar mixture on top, making sure the bottom is not touching the water.
4
Whisk eggs and sugar constantly over bain-marie. Heat eggs for a few minutes to dissolve sugar. Rub ready mixture between fingers; it shouldn't feel grainy. Just warm enough to dissolve sugar without scrambling eggs.
5
After dissolving the sugar, whip the eggs on high speed for 5 minutes in a stand mixer bowl with the whisk attachment. You can use an electric hand mixer, but this recipe whips a lot, so your arms may get tired!
6
You can prepare the other ingredients while whipping. Sift flour into a mixing bowl before using. Ensure flour is fluffy by sifting twice for best results. Stir vegetable oil, milk, and vanilla together and set aside.
7
An egg mixture should pale and double in five minutes. Smooth, thick, runny should replace stiff peaks. Whisk egg mixture back onto itself to make a brief pattern. If the pattern disappears immediately, whip another minute.
also see
also see
MINI BLUEBERRY BUNDT CAKES WITH BLUEBERRY GLAZE RECIPE