recipes_genoises_sponge

BISCUITS_AUX_AMANDES

GENOISES

JAPONAIS

CHIFFON_CAKE

CHIFFON CAKE PANDAN

DOBOSH_CAKE

GENOISE_VARIATIO#NS

- Simple

- Moelleuse

- Roulade

LADY_FINGERS

MOHN_TORTE

CHOCOLATE_SIMPLE

DEVIL'S FOOD

MAYONNAISE_CAKE

JAPONAIS

- 120 Milk or 2/4 cup

- 160 butter or 2/3 cup

- 140 flour all purpose

or 1 C 2 tbsp

or rice flour for gluten free

- 8 yolks

- 2 eggs

- 2 tbsp Vanilla

- 8 whites

- 160 sugar or 2/3 cup

- half a lemon juice

- Milk + butter on stove until melted

- sift the flour and add to milk butter mix

- then add yolks and eggs

- Mix well like a Pate a choux

- whisk the white until stiff adding gradually the sugar

- Let whisk until hard peak

- Add beaten whiote to main mix

- Pour in mold linen with parchment paper

- Bake in double boiler until very fluffy and shaking at once .

CHIFFON CAKE CLASSIC

Mix yolks and 160 grs sugar+ salt until mixture become lemon color

Add banana and water, then oil little by little.

Sift flour and BP into the mixture a nd mix well

Beat egg whites with 100 grs sugar until firm

- 12 yolks

- 160 grs sugar

- 1 pinch of salt

- 280 grs AP flour

- 1 ½ tsp BP

- 5 pieces bananas (pureed)

- 2 lemon juices

- 160 grs oil

- 160 grs water

- 12 egg whites

- 100 grs sugar

Add 1/3 of meringue into mixture and mix very well with whisk

Add remaining meringue and mix roughly using a spatula. Don’t over mix

Put the batter into a chiffon cake mold.(don’t grease the pan)

Chase air out of mixture by dropping the molded cake onto kitchen counter

Bake 40 to 50 min at 340ºF

When baked remove cake from mold right away upside down on a cooling rack.

This will prevent the cake from collapsing.

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CHIFFON CAKE PANDAN

1. Blend 12 pandan leaves with a little water and extract the pandan juice.

2. Sift flour, salt and baking powder together.

3. Cream egg yolks with 150g sugar, add in the coconut milk, corn oil, pandan juice and green colouring. Add in the sifted flour and mix well until smooth.

- 170ml thick coconut milk

- 125ml corn oil

- 2 tbsp pandan juice

- a little green coloring

- 8 egg yolks

- 9 egg whites

- 300g caster sugar

- 225g softasilk flour

- 2 tsp baking powder

- 1/2 tsp salt

- 1 tsp cream of tartar

4. Beat egg whites with cream of tartar until soft peaks form. Gradually add in the remaining 150g of sugar and beat until stiff.

5. Pour egg yolk mixture slowly into the stiffly beaten egg whites and mix lightly till well mixed.

6. Pour mixture into an ungreased 25cm x 10cm chiffon cake tin. Bake in a preheated oven at 180 deg C for 45-50 minutes. Cake is done when an inserted skewer comes out clean.

7. Invert cake onto a wire rack and leave to cool in the tin before turning out.

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DOBOSH CAKE

1 _ 1 Kg 200 butter 1 _ 240 grs 10 X Salt/Lemon zest 2 _ 40 egg yolks 3 _ 40 egg whites 3 _ 800 grs sugar 4 _ 800 grs flour
This recipe makes 15 half sheet pans Bake at 340ºF for 8 min

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GENOISES VARIATIONS

SIMPLE RECIPE

- 32 eggs

- 800 grs sugar

- 750 grs flour

- 50 grs corn starch

- vanilla /flower waters Coffee extract...etc...

MOELLEUSE

- 565 gm 10X Sugar

- 450 gm Egg Yolks

- 1 kg 100 Egg Whites

- 340 gm Sugar

- 300 gm Flour

- 125 gm Corn Starch

- 2 tbsp Baking Powder

- 2 1/4 cup Oil (Grapeseed or Soy)

ROULADE

- 15 eggs

- 12 yolks

- 325 grs sugar

- 325 grs flour

Or 275 grs flour + 50 grs cornstarch

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MOHN TORTE or POPPY SEED CAKE

1 _ 900 gm butter

1 _ 36 egg yolks

2 _ 36 egg whites

2 _ 900 gm sugar

3 _ 1050 gm poppy seeds

3 _ 300 gm almond flour

3 _ 225 gm bread crumbs

3 _ 225 gm flour

This recipe makes 4 cakes. Bake at 325ºF for 40 min

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CHOCOLATE SIMPLE

- 32 eggs

- 800 gm sugar

- 600 gm flour

- 50 gm corn starch

- 130 gm cocoa powder

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DEVIL'S FOOD CAKE

- 550 gm yolks - 500 gm water - 650 gm canola oil -- 550 gm flour -- 850 gm 10 X -- 300 gm cocoa powder -- 25 gm BP -- 5 gm BS --- 1 kg 250 egg whites --- 425 gm sugar
Make 2 large sheet trays and at 325º for 12 to 15 min

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MAYONNAISE CAKE

- 28 gm cocoa powder

- 235 gm boiling water

- 1 tsp vanilla

- 160 gm mayonnaise

- 200 gm cake flour

- 200 gm sugar

- 10 gm BS

- ½ tsp salt

Very moist sponge cake