Welcome to the Cake Decorators Q&A

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What is the benefits of a Genoise recipe, as opposed to a basic Sponge recipe? It calls for Cake flour, will that be same as SR flour, or something different, is that available in our supermarkets?

Thanks

Hi ashandiamo

Genoise is basically a whisked sponge cake which has melted butter added after the flour to make it a more moist and richer cake and which has slightly more improved keeping quality. An ordinary sponge is heavier in texture.  It isn’t necessary to use ‘cake’ flour, which is American for extra fine ground, in Britain that would be 00 grade which is available in supermarkets. The sponge is made using plain flour, some of which can be replaced with corn flour to give a softer texture. Sifting the flour twice helps put plenty of air into it, but should be weighed again to ensure that some hasn’t been lost in the process, if it has, add more sifted flour up to the amount lost. Eggs and sugar are whisked in a large bowl over a saucepan of simmering water (bowl mustn’t touch the hot water) for about ten minutes until the mixture is thick and creamy. It is beaten for a further five minutes to bring the mixture to room temperature and half the flour is gently folded in, then the next half, and quickly but carefully the cooled melted butter, fill your cake pans and bake. These sponges have to be turned out from the pans immediately to prevent steam affecting the very light texture. Once cooled and split, a liqueur drench can be added with a pastry brush then filled with either fresh cream or what ever you like. Hope this helps answer your question.

Thank you, MWL, I assume it not a recommended recipe if you intend to carve the cake?? and i could use plain flour  to substitute the cake flour? Does it freeze well??

Thanks for taking the time to help use ‘newbies’ out, everyone is very helpfull and kind in answering our queries, it’s very much appreciated xx

Hi ashandiamo

I’ve never attempted to carve a Genoise but I guess it could be. It can be stacked for wedding cakes so it could probably take a bit of chopping around. I have only ever used it for light summer gateaux and birthday cakes. It can be frozen for up to a month, and yes you can use ordinary plain flour, just give it a good sift first to make it light and airy. Home Pride do a 00 grade plain flour which again is lighter, but if you want to do a bit of carving I’d stick with normal plain.

If you need any more help just ask, we’re all learning, and we’re all helping one another, so you’re very welcome. xx