Hi, A request has challanged me to bake a 4” tall genoise in an 8” round pan. This cake is to be consumed as is. Need advice/suggestions on baking tall genoise… has anyone tried this before? It would be great help if some one has a detailed recipe.Thankyou.
1. youll need to increase the amount of batter since the pan is deep. Most recipes are developed for 2” pans. So you’ll need to have extra batter.
2. Since there’s more batter in the pan and the density changes, it will take longer to bake. So you will need to lower the temperature so you can bake it longer. Reduce temperature to 300 degrees.
3. Getting the center to bake is the biggest challenge. You’re going to need a heating core. Ateco, Wilton, and Fat Daddio make them
This post will explain how to use a heating cores.
Where to purchase heating cores: