I started with a recipe in a book of cooking techniques. Since I have very little experience baking, and since much of the information on genoise cakes may be difficult to use and understand without experience baking, I had to make this cake several times. The first recipe that I used may have suggested that a hand mixer should be used to beat the batter over a saucepan of hot water. My hand mixer and mixing bowl combination cannot thicken or triple the volume of the batter. In my kitchen, only a stand mixer can create the batter. The saucepan of hot water should be taken off the stove, and the batter should probably only be beaten over the water until it is barely warm. The batter may be warmed to melt the sugar and to create a liquid that can be beaten to create a smooth batter that does not contain course sugar crystals. Videos from Gourmet Magazine, Everyday Food, and The Jacques Pépin’s Complete Techniques were very helpful resources.
This cake uses the recipe of Jacques Pépin. His cake seems to have a perfect texture and flavor. I believe that Jacques Pépin is usually very exciting and reliable. I did not add vanilla because I did not believe that adding vanilla was authentic. In general, I believe that 3 eggs should be used to make an 8-inch genoise cake and 5 eggs should be used to make a 9-inch genoise cake. Various recipes on the internet use about 1 cup of sugar and about 1 cup of flour. Using more flour probably makes the cake more dense, and using more sugar probably makes the cake more sweet. I am going to make the original recipe I used in the future. It uses more sugar and flour than the recipe of Jacques Pépin.
The top of a genoise cake should probably be light yellow and soft, not browned. The baking times in the recipes that I observed are much longer than I required to make an attractively baked genoise cake. I would recommend checking a cake after 15 minutes. Because the cakes are leavened with air, the cakes might collapse if the oven door is opened before the cakes are firm. The best indicator might be the smell. The cakes are probably baked perfectly just after smelling an attractive sweet smell. The smell of the genoise browning is not as attractive as the sweet smell. Using Jacques Pépin’s recipe with a springform pan did not appear to work well.
Jacques Pépin says that if the cake is not enriched with butter, then the cake may only have to beaten for 5 minutes. Adding the butter may deflate the cake. Beating the batter for a longer period of time appears to prevent the batter from deflating. I added pictures that may prove that the batter deflates. I sprinkled the flour into the batter using a strainer while folding the batter with one hand. Folding a mixture that has been relaxed seems to take less effort. I explained what relaxing a mixture is in my blog post on soufflés. I mixed a cup of the batter with melted butter. Then, I folded the mixture into the batter.
Notes: 1) someone can put berries between the layers of cake to support the top layer of cake
Decorating The Cake
Baking The Genoise
Making The Mousse
Imbibing The Genoise With Light Syrup And Kirschwasser
Making The Genoise With A Hand Mixer (Fail)
Making The Genoise In A Springform Pan After Beating For 5 Minutes (Fail)
Making The Genoise In A Springform Pan After Beating For 10 Minutes (Remove Top With Knife)
Download The Recipes:
1. Jeni Wright, Eric Treuille: Le Cordon Bleu Complete Cooking Techniques (New York: William Morrow And Company, Inc., 1996), 274, 281, 312-313, 315.
2. Jacques Pépin: Jacques Pépin’s Complete Techniques (New York: Black Dog & Leventhal, 2001), 124-126, 608-610.