Jun 28, 2010
Speaking of lists, this could be on the Quick and Easy list. I know that génoise is supposed to be tricky, but if you follow Rose's directions, you won't go wrong.
video on Rose's blog that recommends a full ten minutes of beating on high speed to get the eggs to the right volume. I've found that 5 is enough, and beating for longer than that doesn't get you any more volume, but you'll want to experiment for yourselves. The change from raw eggs to a lovely, billowy mixture is one of my favorite kitchen alchemies. I also love the way that spinach goes from something to almost nothing in 60 seconds. Not to mention the miracle of pate choux.
But back to the subject at hand.
The only thing left to do is brush it with a syrup made from sugar, water, and Triple Sec (or orange juice). I brushed and brushed, and used only about half the syrup. I stopped because I was afraid the cake would get soggy, but I needn't have worried. It wasn't at all soggy, and more syrup would only have added to the flavor.
I'll confess that I didn't bake this cake a day before serving. For a change, it wasn't because I didn't notice the "Plan Ahead" warning. It was just that we were away from town on Friday and Saturday, and I needed a cake for Sunday. Since we had leftovers, we both tried the cake again on Monday, and were surprised that it really did make a difference. It was both more flavorful and more tender the second time around. So follow the directions.
Sarah: "It has a very delicate flavor. It's the perfect base for the fruit and cream."
Jim: "It seems a little unsubstantial on its own, but it's great with the berries and whipped cream."
Posted by Marie at 12:01 AM