Well this looks straight forward enough (and knowing how it's made does help since I missed that class due to a cold) But I need the points of care... temperature is clearly one.
Hi, I wonder if this dose is sufficient to serve 10 people. Can you also bake this in one tin rather than multiples. If so, how much time to bake one cake. Your quick response would be appreciated. Thank you
Just to add, The most interesting and funny story about this cake backdates to 1749, when the ambassador of the Republic of Genoa, the Marquis Domenico Pallavicini, was in diplomatic mission in Spain (you should know that the municipality of Genoa in the past, especially in the medieval ages, was as powerful as a State both financially and commercially). Invited to the Court to King Ferdinand IV, Domenico Pallavicini, in order to win over the monarch - likely to obtain commercial benefits - asked his personal chef Giovanni Battista Cabona - who followed him in his mission - to prepare a special cake in honor of the Spanish king. The young Genoese confectioner therefore made slight variations to the local Genoese dessert, probably adapting it to the aromas of Spanish cuisine, and presented it as a new creation naming it “Pan di Spagna” (translation: Spanish bread) in honor of the King. The Court, however, was so enthusiastic about the exquisiteness of the cake that decided to baptized it as Genoa cake, or “Pâte Génoise”, in honor of its inventor.
It is pronounced jen-waz. A lot of Americans assume you drop the last letter as in custom in French but there is an 'e' after the 's' so you pronounce it. You'll also hear a lot of people make the same mistake with Niçoise salad (pronounced Knee-swaz) and armoire (pronounced ar-mwoir) Sorry for the rant. Drive me crazy.
Use gel ( recommended ) or liquid food colours and put them before you fold in your flour.... i mixed it after i put in the flour it even that worked perfectly fine. However don't put your colour while you're starting to beat your eggs or at the very beginning. It can affect the egg beating and also some colour might be lost.
Hi sorry im late, you can put you color either gel or liquid in the oil + vanilla mixture before adding the oil + vanilla to the main batter to prevent overmixing it since it would fall apart if you overmix it or put it in the oven to late
genoise is a special sponge, most people prefer it because its so airy and light. but genoise has no baking powder or other ingredients to help it rise. the only thing that makes a genoise cake rise is air, and in order to get a lot of good air in they use more eggs, to get that airy texture
Genoise is not a classic French sponge cake, its Italian, from the city of Genoa, hence the name, Genoise. It's proper name is Genoese. Another common mistake on you tube, are tutorials on choux pastry, claiming it to be French. Again, its Italian in origin, invented by Pantarelli in 1540. Culinary schools, in general, are good at teaching basic cooking and baking skills, but horrible when it comes to historical accuracy. Just because something has a French sounding name doesn't mean its French in origin. Please read up before making assumptions. Thank you.
Many sources say it's French in origin, keep in mind that just because something is named after a place it doesn't always mean it's from that place. For example, Pan di Spagna is supposedly Italian not Spanish. Wikipedia says Francois Massialot created the genoise but I wouldn't be surprised if more than one nation claims it as it sometimes happens with famous recipes. And since the genoise is such an important part of French patisserie and it is also very likely that French chefs have contributed to shaping this cake in some way throughout its history it's safe to say that it's at least partially French.
Just made this today after failing at another recipe. This one worked ! Thanks for a great instructional lesson!!!
You made this look easier, will be trying this out over the holidays. Thank you!
I did this and it came out perfectly , thanks for your recipe
Thank you for sharing! I made the recipe and it was really good!
I might try this one!
Hi, thanks for sharing. Can you make this into a chocolate genoise cake ? If so, how ?
Well this looks straight forward enough (and knowing how it's made does help since I missed that class due to a cold) But I need the points of care... temperature is clearly one.
I try your Genoise and I deed exactly the same way and it came out perfectly. Chef Edouard Moyal
Hi
Do you use large eggs or medium sized eggs?
Can we use this sponge for fondant covered cakes😊
Looks amazing. Can I get a printed version of the recipe? Much appreciated.
Hi, I wonder if this dose is sufficient to serve 10 people. Can you also bake this in one tin rather than multiples. If so, how much time to bake one cake. Your quick response would be appreciated. Thank you
you say whip on medium in the video but the text graphic says medium high? which is best?
Very good video! Thank you!
What is cooking time for 9 inches pan please? And what speed is medium high on the kitchen aid stand mixer? Thanks.
I can't help but note that the Genoise cake (or Genoese) is Italian in origin, not French. It's named after the city of Genoa.
Just to add,
The most interesting and funny story about this cake backdates to 1749, when the ambassador of the Republic of Genoa, the Marquis Domenico Pallavicini, was in diplomatic mission in Spain (you should know that the municipality of Genoa in the past, especially in the medieval ages, was as powerful as a State both financially and commercially).
Invited to the Court to King Ferdinand IV, Domenico Pallavicini, in order to win over the monarch - likely to obtain commercial benefits - asked his personal chef Giovanni Battista Cabona - who followed him in his mission - to prepare a special cake in honor of the Spanish king.
The young Genoese confectioner therefore made slight variations to the local Genoese dessert, probably adapting it to the aromas of Spanish cuisine, and presented it as a new creation naming it “Pan di Spagna” (translation: Spanish bread) in honor of the King.
The Court, however, was so enthusiastic about the exquisiteness of the cake that decided to baptized it as Genoa cake, or “Pâte Génoise”, in honor of its inventor.
Can the oil be substituted for melted butter? If so, how much butter?
What size are your pans ? It makes a huge difference in the height of the cake . Thanks
thank you!!
Awesome video! Going to try this tonight :)
*Me watching this vid full and well knowing there's a box of Duncan Hines I'm doing instead*
Nice video!! If I want to try this recipe and half the ingredients.. how much eggs n other ingredients will be? Thank you!
Watch the Julia child video "the way to cook-first courses and deserts". She makes a smaller one about 30:40 into the video
If I want to use a jellyroll pan. What would the cooking time and temperature be?
Please tell my why after adding the last amount of sifted flour my cake mix shrinks in size and becomes sticky?!
I was following another recipe and that happened to me. Pretty sure it's overmixed and possibly had the eggs overheated.
@@KT-ib1oe maybe over mixed but not overheated eggs
maybe overmixing (you could have also might not put in the oven right away, if so, its bound to collapse)
I'm having a hard time on the measurement its in oz how i will gonna do this in grams
It would be helpful to give the measures also in grams and temps in celsius!
I think i overmixed the flour... I was tough to fold using a spatula... there was still lumps of flour in my batter :(
Does the ingredient amount work the same with a 7-inch
cake pan?
you might have some a little extra batter, but it should be fine :)
So this recipe is for 2 8” sponge cakes?
You are awesome beside beautiful 🌷🌷🌷🌷
Why is the S silent in Genoese? I’ve always heard it pronounced. but on the baking shows they’re saying Jen-wah. Which is right?
It is pronounced jen-waz. A lot of Americans assume you drop the last letter as in custom in French but there is an 'e' after the 's' so you pronounce it. You'll also hear a lot of people make the same mistake with Niçoise salad (pronounced Knee-swaz) and armoire (pronounced ar-mwoir) Sorry for the rant. Drive me crazy.
Genoise with oil, not butter?!?
Why oil and not butter?
Ot won’t get tough in the refrigerator
Butter, not oil! 😢
Please give oven temp in Celsius . °C. Genoise originates in France or Italy where literally nobody uses Fahrenheit.
Just convert the Fahrenheit temp into Celsius
can I add color to the batter? I want to make a rainbow cake for my daughter. if so which step would you add the color in?
Use gel ( recommended ) or liquid food colours and put them before you fold in your flour.... i mixed it after i put in the flour it even that worked perfectly fine. However don't put your colour while you're starting to beat your eggs or at the very beginning. It can affect the egg beating and also some colour might be lost.
Hi sorry im late, you can put you color either gel or liquid in the oil + vanilla mixture before adding the oil + vanilla to the main batter to prevent overmixing it since it would fall apart if you overmix it or put it in the oven to late
I was looking at cake ratios and I thought sponge cakes was 1:1:1 how come your egg ratio is higher?
genoise is a special sponge, most people prefer it because its so airy and light. but genoise has no baking powder or other ingredients to help it rise. the only thing that makes a genoise cake rise is air, and in order to get a lot of good air in they use more eggs, to get that airy texture
Well presented recipe. The background music on this video is annoying though.
Would be helpful to be able to print the recipe. Inconvenient to watch the video over and over again.
what if i dont have a friend? :(
When you are heating the eggs in water, is the bottom of the bowl touching the water? If you’re going back to basics, please be specific.
no it is not. It's a double boiler.
I cant eat eggs, im vegeterian, so are there any alternatives ?
no
Super Pre, yes, eat eggs.
@@OwODonut87 may you give me some examples?
I would guess this isn't the recipe for you as it's mainly egg based. Anyone ever tried this with aquafaba?
looks complicated....!
Genoise is not a classic French sponge cake, its Italian, from the city of Genoa, hence the name, Genoise. It's proper name is Genoese. Another common mistake on you tube, are tutorials on choux pastry, claiming it to be French. Again, its Italian in origin, invented by Pantarelli in 1540. Culinary schools, in general, are good at teaching basic cooking and baking skills, but horrible when it comes to historical accuracy. Just because something has a French sounding name doesn't mean its French in origin. Please read up before making assumptions. Thank you.
Imma call u Johnny 2x4 because u bring the wood.
Also wiki has the right information so i don't know where the bullshyt is coming from.
Many sources say it's French in origin, keep in mind that just because something is named after a place it doesn't always mean it's from that place. For example, Pan di Spagna is supposedly Italian not Spanish. Wikipedia says Francois Massialot created the genoise but I wouldn't be surprised if more than one nation claims it as it sometimes happens with famous recipes. And since the genoise is such an important part of French patisserie and it is also very likely that French chefs have contributed to shaping this cake in some way throughout its history it's safe to say that it's at least partially French.
this is the messiest process I have ever witnessed. yikes