heloo bakers ..
am ahome baker and am not soo professional but i hope some one could help me to learn ma basics very well
i love using butter cream roses and pipnig decoration so i love genoise cake (sponge) recipe
ma question is .. some ppl told me that the french propotions each egg takes 30 g of sugar +30 g of flour >>and some they told me egg takes 25 g of both >>pls tell me whats the right basic law because that helps me alot when i bake my genoise in different sizes of molds
because in my openion the cups theory per each pan doesnt work for small baker and sensitive recipe like this .
thanx alot
Are talking about the genoise cake that has only three ingredients in it ? Eggs, flour, sugar?
Try this: 4 eggs, 3/4 cup of sugar, 1 cup of flour. Make and bake this recipe in 8 inch round pan. See if you like taste and texture. Then next time weight 3/4 cup of sugar, 1 cup of flour separately. Devide weight of sugar by 4 eggs. Devide weight of flour by 4 eggs. Some experiment makes it easier to "understand" the recipe, make your own ratios, and make modifications to the recipe.
then would you help me to manipulate ma recipe according to ma pan ?? cause i have small oven i cant seperate ma recipe into two pans i used recipe like urs in 9 inch pan to make layered spong cake i made 3 layers with 12 eggs but i made them indivually .
For this recipe of Genoise cake I never bake separate layers, because they have crust on both sides when they are baked separately and it requires to use more syrup to moist them.
I don`t have odd size baking pans. Also I use 2" high baking pans and fill them 3/4 high, which gives me full 2" high of cake layer when they are baked, and torte 2" high layer in 3 cake layers.
10" round- batter for 7 eggs + 1 flower nail
12" round- batter for 10 eggs + 2 flower nails
And so on...
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