Genoise sponge recipe delia

I 'm as big a fan as anyone of heavy, butter-rich cakes — fat slices of madeira, genoise sponge recipe delia, Victoria sandwiches and doorstop wedges of fondant-covered birthday cake. I've even adopted "more butter is better" as a sort of kitchen mantra. But sometimes, when something lighter is called for, I make a genoise sponge. Made with hardly any fat, several eggs and a lot of determined whisking, this is a more delicate sponge.

It took the invention of baking powder to make such rich, buttery cakes possible. Since then the British have had plenty of time to perfect it. I t may not be fancy or fashionable, but I would be hard pressed to think of a cake I liked better than the simple Victoria sandwich. As the miracle without which there would be no Victoria sandwich, it stands to reason that baking powder must be the most important ingredient. Indeed, so vital is it in this recipe that almost everyone opts for self-raising flour, which comes ready fortified with baking powder, apart from east London baker Lily Vanilli , who compensates by adding a whopping 1.

Genoise sponge recipe delia

Dreaming of being the next British Baking Show champion? Techniques can get complicated when it comes to baking. And there are a lot of versions of this genoise that are pretty heavy on the technical stuff. Genoise is a foam cake. Meaning it is made from foaming and whipping eggs until they look more like a light cloud and nothing like eggs at all—and that lightness provides the lift for the cake. Genoise cakes are Italian and French in their origin and named for the city of Genoa in Italy. You may be familiar with another sponge cake: Angel Food which is popular here in the U. Angel food cakes use only the egg whites to make a meringue but genoise uses whole eggs. It tastes subtly of eggs, is a bit sweet and very moist. The first time I made one I was really a bit disappointed. But then I realized the trick: This cake is meant to be a flavor carrier for amazing fillings, frostings, curds or syrups and can handle any of them.

I have just made double quantities of the all-in-one Victoria sponge cake in order to get a decent rise in two 8" tins. Fold that in, then repeat with the last half of the flour and the last half of the butter.

For a better experience on Delia Online website, enable JavaScript in your browser. This recipe is from Delia's Vegetarian Collection. Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down. Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort. What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl.

For a better experience on Delia Online website, enable JavaScript in your browser. It can then be filled with jam and cream. And while the soft fruits of summer, when they're available, are perfect for filling sponge cakes, in winter, passion fruit fulfil all the criteria needed, ie, something sharp, fragrant and acidic to contrast with the richness of the cake and cream. Click the recipe image to play. This recipe is from Delia's Complete How to Cook.

Genoise sponge recipe delia

For a better experience on Delia Online website, enable JavaScript in your browser. This recipe is from Delia's Vegetarian Collection. Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down. Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort. What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl.

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Hi Rosemary, Genoise is a very technically challenging recipe. Unsubscribe anytime; Your email is never sold. Jiggle them as little as possible and hold the bowl very close to the pan as you scrape it in so the air stays. Great job! Large servings Author Rachel Ballard. Your email address will not be published. Failure number three or victory number three? Making a casserole? How to make genoise — sponge without the stodge. Receive Email Notifications? Then the egg whites are key. Top of the pops: the fish and chip shop on Memory Lane.

The best way to make a lighter-than-air genoise sponge cake, no double boiler needed.

In order to continually improve our website, we collect non-personal data through cookies. Layers may also be frozen for up to 2 months tightly wrapped. The eggs need to be the right size and if in the fridge taken out early enough to reach room temperature. Tag us on Instagram feastandfarm and hashtag it feastandfarm. Have you seen Ahhhh, the things we do for baking. Read the full disclaimer here. Mix the flour and cornstarch together in a small bowl. Just greasing with butter for example will burn in the oven. Using a hand-held electric beater, whisk the eggs and sugar for about 10 minutes, until very pale, thick, moussey and at least trebled in bulk. Try not to open the door for the first half of baking. Meanwhile, make the buttercream by beating the butter until light and fluffy, then adding the sugar and cream and a pinch of salt. All information provided regarding nutrition on the Website is intended to be used for informational purposes only. Dreaming of being the next British Baking Show champion? Win a Nordic Ware Bakeware Bundle If you love baking, our bakeware competition courtesy of Nordic Ware will add a professional touch to your baking creations.