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Genoise—heavy bottom layer ( w/pic )—what went wrong?
Posted: 07 May 2009 12:22 PM   [ Ignore ]   [ # 16 ]
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JOAN:
  Good morning my learned friend. You sound just like a lawyer as well as a baker.  After much agonizing series of thoughts
I have decided not to Sue. We have enough poverty in this country as it is. I do not wish to drive you to the poor house. You will then have to beg our GOV’T for TARP funds,
& in the end I will be taxed a very high amount of money once again.
  Good luck to you my learned friend & happy baking to you as well young lady.

  ~CASS. cool hmm

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Posted: 08 May 2009 11:48 AM   [ Ignore ]   [ # 17 ]
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Cass and Joan, the two of you are hilarious!!!

Joan, just my two cents worth…..when I make a genoise I whip the eggs on high speed (KA stand mixer) for 5 minutes as stated in the recipe then reduce the speed to medium and whip for another 3 minutes.

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Posted: 08 May 2009 01:08 PM   [ Ignore ]   [ # 18 ]
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oh oh  Good morning everyone - Well, I am not as expert with weights and measures as my friend Cass, but on the grand scale of perseverence I am pretty high. I shall keep baking genoise until I get a nice one - in my mind’s eye I see her as a temperamental little French girl with ribbons who is outwitting me. With the help of Julie and Rozanne’s five cents, I hope to be able to post good results Sunday. Then I will implore cool hmm to assist me in her posting picture.
Thanks for your help. joan

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Posted: 08 May 2009 01:28 PM   [ Ignore ]   [ # 19 ]
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Oh, btw Julie, when I cut across the one-inch layer chocolate genoise bottom there were, as you suspected, little white dots of flour all over!  j

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Posted: 08 May 2009 01:35 PM   [ Ignore ]   [ # 20 ]
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Joan, I have heard that one can deduct 1 T of sugar from the amount added to the eggs, and mix it with the flour to help it mix in better and avoid those lumps.  Rose also uses Wondra (instant flour) for sponge cakes, because it folds in more esaily.  I have not yet had a chance to try either of these tips, but they are supposed to help the flour pellet issue.

I’m interested to see how it turns out, I admit I can’t see any obvious mistakes from what you say, yet something must be stealing height from your cake!

Good Luck

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Posted: 08 May 2009 03:47 PM   [ Ignore ]   [ # 21 ]
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The Wondra flour trick works really well. I made a genoise classique not too long ago and it incorporated thoroughly into the batter. By the way Joan don’t be so hard on yourself about the little “flour pebbles”. Rose encounters this problem once in a while too. I think she mentioned it in TCB. Good luck. I’m sure you’ll succeed.

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Posted: 08 May 2009 04:11 PM   [ Ignore ]   [ # 22 ]
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Thanks Rozanne - I must say, as hard as I am on myself, I did manage to gobble down the little genoise slathered with ice cream. Flavor fabulous! Your message came just in time - Normally I would have listened to that critical inner voice saying, “no, no Wondra, you have to succeed the hard way.” Now I think I will experiment with the Wondra just for fun! Did you use the same amount of Wondra flour as cake flour? Thanks LOL

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Posted: 08 May 2009 05:28 PM   [ Ignore ]   [ # 23 ]
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Julie and Rozanne - Do you think the particularities of the genoise au chocolat would be disturbed by Wondra?

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Posted: 09 May 2009 01:50 AM   [ Ignore ]   [ # 24 ]
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Hahahaha

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Posted: 09 May 2009 01:53 AM   [ Ignore ]   [ # 25 ]
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Joan, I think the Wondra would work well with the chocolate genoise as well. I’ll be the guinea pig and try it next week if you can wait till then for the test results. You know what they say…......it’s a tough job but someone’s gotta do it.  LOL

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Posted: 09 May 2009 02:00 AM   [ Ignore ]   [ # 26 ]
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Joan - 08 May 2009 07:11 PM

Did you use the same amount of Wondra flour as cake flour? Thanks LOL


The recipe for the Genoise classique calls for 1/2c sifted cake flour which is 50g. I used 60g of Wondra b/c the container states that 1/4c is 30g. In hind sight I think I should have weighed 1/2c Wondra to make sure it really was 60g instead of blindly following what’s on the package. I hope I’m making sense to you. However my cake turned out perfectly.

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Posted: 09 May 2009 04:30 PM   [ Ignore ]   [ # 27 ]
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ROZANNE:
  Good afternoon to you my friend. About the flour sub’t. No one can argue with suceess. excaim
Enjoy your weekend.

  ~CASS.

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Posted: 09 May 2009 08:01 PM   [ Ignore ]   [ # 28 ]
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~FRESHKID - 09 May 2009 07:30 PM

ROZANNE:
  Good afternoon to you my friend. About the flour sub’t. No one can argue with suceess. excaim
Enjoy your weekend.

  ~CASS.

smile  True!

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Posted: 09 May 2009 11:49 PM   [ Ignore ]   [ # 29 ]
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Rozanne -Yes, that made perfect sense as does every suggestion you make. I really appreciate all of the TLC here.
** HAPPY MOTHERS DAY TO EVERYONE ** —and a bow to my friend Cass   smile

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Posted: 10 May 2009 08:50 PM   [ Ignore ]   [ # 30 ]
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Well, today the Egg Police took me away to the Mental Institution when they came upon me weighing one million various sized and colored eggs in the grocery market aisle. They obviously figured I was more than a little deranged   rolleyes When I explained, however, what I was doing, they let me go, said they understood completely, and would enjoy a proper genoise au chocolat—whatever that is.
After that, upon returning to my newly-more-practical kitchen with its tower of plastic receptacles bulging with baking implements [thank you Patrincia, et al], came the next harrowing experience: I baked #2 Genoise au Chocolat. She ended up 1 inch high, just like her predecessor [weep].
The saga: I used Wondra flour [sifted, and later resifted onto eggs]. Five eggs measured in shell: 4 were 2 oz, and and one 2 1//4. I mixed them together and removed amount to come to correct weight. I mixed 1T of the measured superfine sugar, meant for the egg mixture, into the sifted flour, stirred it with fork. Mixed 1/4c boiling water into Droste cocoa weighing the same as 1/3c scooped lightly, added vanilla and whisked well, covered and set aside.  Over simmering water, stirred mixture of sugar and eggs until almost 110’. Started whisk beater at 2>6>10 speed, and whipped egg mixture timed 5 mins, plus 2+. I saw the mixture go up about triple, but after a certain point it seemed to diminish just a tad and I found myself glancing at it sceptically, but then ignored it. I was afraid to go beyond this time-frame [how often I have heard others say this!]
Removed 1 cup of egg mixture to the chocolate plus 1/2c left in the whisk [a Hector tip] and then another half cup. Folded it into chocolate [not hot—room temp]. Sifted rest of flour onto eggs, folded. Folded in chocolate mixture, added room temp walnut oil twice [testing new trick walnut oil. Re the walnut oil, I don’t know if I did this wrong. I measured 3T as the recipe called for 3T of beurre noisette -then I thought, let’s weigh it - 3T of walnut oil weighed less than 3T of noisette, so I fixed that making 37 g of walnut. Also wondering if the properties of walnut oil required using more or less—structure etc. eludes me. As do conversion and fractions that seem to come so easily to most of you.
So, then I lowered the oven from 375 to 350, sat the cake on its pizza stone, and hoped for the best. As I had poured the batter into the pan [prepped with bakers joy, parchment on bottom, more bakers joy], I noticed those little bubbles as I poured [oh no].  Timed it for 30”. And watched—Awfully early, about 20 min, it seemed to be leaving the sides and getting a little dried and crackly looking about an inch around the top about an inch in. I am wondering what to do, if anything. It became obvious that it was not going to rise higher. I just waited it out, the sides did seem to be leaving the pan sides. At 30” I took it out, and just as I suspected, little tiny holes all over the top. After cooled, I sliced a thin layer across part of the bottom. At least no flour pebbles this time. Perhaps Wondra helped there. The cake is flat, no doming or falling in..
Today there is a fabulous posting from Hector containing his new commandments for perfect White Genoise! However, I wanted to get this one working before I try it. >’.’<

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