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Calling all CAKE EXPERTS; is GENOISE the same as sponge cake?

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Trying to make the following recipe and need to convert it from metric, so looking for best recipe (GENOISE or SPONGE) to adapt with the ginger syrup. It's for a shower and needs to only feed 30 people.

http://www.poiresauchocolat.net/2010/...

 
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  1. A sponge cake generally doesn't have added fat, other than egg while a genoise does. This might help you on cake types:

    http://www.baking911.com/cakes/types.htm

    The recipe you posted isn't either but it would be easy enough to change the weight to volume if you want to use it. Either a sponge or genoise would work well w/ a ginger syrup, too. This is a good basic genoise recipe:

    http://www.marthastewart.com/recipe/y...

    1. Yup, a genoise is considered a variety of sponge.

      1 Reply
      1. re: chochotte

        I think I"m going to go with this recipe from Allrecipes. I tend to make myself nuts looking for the perfect recipe! It got good reviews and I like that website because you can change serving size. I did this for 40 servings. I'll add the ginger syrup, make the blueberry compote for the filling, and do the same not-to-sweet ginger/mascarpone frosting, with the blueberries. It's a BOY so the blue in the cake will work well for this baby shower! I'll post pics when it's finished! Wish me luck....

        Ingredients:
        4 cups sifted cake flour
        1/2 cup white sugar
        4 pinches salt
        1/2 cup unsalted butter, melted 16 eggs
        2 cups white sugar
        2 tablespoons vanilla extract

        Directions:
        You have scaled this recipe's ingredients to yield a new amount (40). The directions below still refer to the original recipe yield (10).
        1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
        2. Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
        3. Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
        4. Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
        5. Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting