Is it ok to bake genoise in a non stick pan? I’ve only bake it successfully once and it wasn’t a non stick pan….I don’t have the exact 9 in 2 inches pan and I saw some on sale but all non stick (wilton heavy duty non stick)

Genoise shouldn’t be a problem in a non-stick pan, as a matter of fact I just made the bull’s eye genoise from RHC in a non-stick pan a few days ago and it was perfect, no issues.

It may not work for chiffon, angel or other sponge-type cakes where you need the cake to stick to the sides of the pan to keep from falling.

The only issue may be if it is very dark, then you may want to reduce the oven temp to compensate.

it is very dark and thick
how much should i reduce it by?
was it 25 degrees?

Yes, for a very dark pan, reduce the oven by 25 degrees.  And even though it’s non-stick, you still have to grease/flour or spray the pan according to the recipe.

:(
so i went back to store..with measuring tape
and it was only 1.5inches high
why can’t i find any 2 inches high cake pan…like honestly

i have…1 9inch springfoam that’s 2.5inch high, a 9 inch bottom up pan that’s 3 inches high…2 8 inches 1.5 inch high pans
all i wanna do is make the trifle from her new book :(
and it wants 2 9 inch 2 inch high pan
if i use the springfoam and do it one at a time…can i keep the second batch in the fridge? :(

i can’t remember if the genoise’s from TCB requires 8 or 9 inch pans
currently sad

omg….apparently the measuring tape is off
by a quarter of an inch
it really was 2 inches
i should have trusted my instinct instead of the tape
gah

apparently the measuring tape is off
by a quarter of an inch

Is this totally insane or what?  A measuring tape has only ONE FUNCTION!!!!!  I know this mind-blowing inaccuracy applies to measuring spoons, etc., also.  Maddening! Rant! RANT!  RANT!!!!!

Oh my, the tape…

The genoise in TCB (and most other cakes), work in a 9x2 round.

I have successfully baked sponge-type cakes in a shorter pan with a parchment collar (did this for the Tres Leches, which calls for a 3” pan).  Just a thought, if you don’t want to be collecting pans!

ooo that parchment paper is such a good idea!

now i’m just nervously waiting for my cakes to bake

i eh…accidently forgot to add the sugar sitting right next to the eggs in when i started to beat it
only remembered them 4 mins into the beating….so i added it with 1 min left to beat….
beat the eggs for 6 instead of 5 mins…>_<
i hope it’ll be ok…gahhhh

i guess i’ll find out when i measure it when it comes out…lol

yay i think it turned out ok

apparently i’m bad at splitting batter…lol

one is 1 1/4 height and other is 1 1/2 height…
that’s without trimming yet…according to her book…after trimming is suppose to be 1 1/4 so i guess i did ok hopefully won’t drop when it’s cooling

but interesting…i baked both at once…and it seems like one side of the cake is higher then the other
i wonder if that is b/c one side of the cake is in the middle and the other is at the side of the oven….
i donno which side is which tho…hum…

My oven always bakes cakes unevenly, too, especially with two cakes in the oven at once.  Good luck figuring out where your hot/cool spot is!

so after all the freaking out
i finally made my cake

...funny thing was i forgot that when i brought the bowl…i had used the measure tape that was too big…
so the top of my bowl that was measured at 9inches…was not 9 inches…
lucky for me..it’s tapered…so i had to cut the bottom piece small for the bowl…
i used that i cut out to fill in the space lol
it kinda worked…
u can totally tell there’s 2 pieces….but if i cover it up then it’ll be ok

Oooo, looks delicious!  What are the components?

the moist chocolate Genoise with simple syrup…
creme anglais (used pur vanilla extra instead of the bean)
and fresh raspberries

not sure if i needed the syrup at all
it was soooo moist b/c of the creme….
i skipped the preserve berry that Rose seems to use on the layers..maybe that would have kept the cake from soaking up too much of the creme…hum…
gonna make a strawberry one this weekend for team potluck