This is White Genoise from the Cake Bible. I made it on Wednesday for Chinese New Year Saturday. The cake was easy to make and it’s a good chance to use my stash of egg whites (the cake used 9 egg whites). I overwhipped the egg whites a bit and I thought for sure it would not turn out. It looked fine, though it did pulled away from the sides of the pan when I took it out of the oven. Since I can’t try the cake until dinner I decided to go ahead and syrup it anyway.
I froze the cake Wed night and took it out Friday morning. Made the frosting (Chocolate Chip Whipped Cream) late afternoon. I gotta say that it’s so much easier to frost a cake that’s really cold, the frosting goes on faster and it’s easier to smooth. I added a bit of melted chocolate to the frosting to tint it brown. The writing on top of the cake is a chinese character that means “fortune” (got it from Google ) and on the sides I piped “happy new year.” Both were done with ganache.
I think the whipped cream curdled a bit but not sure. In any case, curdled or not, it taste great. My friends all liked the cream. Yes the cream. The cream is the star of the cake - no one mentioned the cake at all - which did turn out a bit dense but still good.