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Mean Chef or anybody in the know

oli's picture

This is Mean Chef's recipe for a genoise. I have 2 questions.

!. The recipe calls for a 9" pan.  Can I use a 8" pan without having to worry about the cake coming out too tall, that it ends up collapsing?

2. If I want to make it a chocolate genoise, do I half the flour recipe and add cocoa powder so I still end up with 1 1/3 cups of combined flour and cocoa?

Or do I just add a certain amount of cocoa to the 1 1/3 C flour?

ounces unsalted butter

1 1/3
cups all-purpose flour, sifted,plus more for pan

large eggs

cup sugar

MEANCHEF's picture

(post #63299, reply #1 of 6)

My chocolate genoise is Medrich's:

4 tbl unsalted butter, clarified
1 tsp vanilla
1/3 cup sifted a/p flour
1/3 cup sifted unsweetened cocoa (Dutch preferred)
4 large eggs
2/3 cup sugar

For an 8" cake pan

oli's picture

(post #63299, reply #2 of 6)

I've just finished baking the cake part of Alice's and my layers are just too thin.  I got 2 3/4 thick, and I can't image getting 3 layers out of that. 

MEANCHEF's picture

(post #63299, reply #3 of 6)

And why not?

oli's picture

(post #63299, reply #4 of 6)

Well, its almost cardboard thin, which makes it a little hard to handle.  In Julia's video with Alice, her cake was a little bit taller and thats what I was hoping for. Another 1/2 inch would be nice, however you look at it.

MEANCHEF's picture

(post #63299, reply #5 of 6)

sorry, I thought you said it was 2 3/4 inches.  If you want thicker ones you could make more layers.  Genoise is difficult to make well.  Cardboard flat may indicate something lacking in procedure.

oli's picture

(post #63299, reply #6 of 6)

Well, I think I am pretty good at making genoise, I have been making them for some years now.  My procedure is very exacting and precice.  The cakes come out perfect each time I do them.  I don't experiment, much.  If I have a good recipe I always use and follow it precisely.

My problem with Alice's recipe is to gain just that, little bit of height, so my slices are not so thin.