I’ve recently made a genoise cake today and for the 6th time i made it, it still got big holes, i mean, holes about 5 mm, like that. Its just not the texture of what Rose bakes. I followed every step of her recipe, I used cake flour and cornstarch. I dont know why this happens, and by the way, i dont use butter, is it the cause?

Which genoise recipe did you use?  If you are not using butter, what are you using?

i used the old fashioned french genoise, i normally dont use butter in my recipes. what do u think is the problem? i followed every step except the butter. 

seju_is_baking - 01 May 2011 07:40 AM

I’ve recently made a genoise cake today and for the 6th time i made it, it still got big holes, i mean, holes about 5 mm, like that. Its just not the texture of what Rose bakes. I followed every step of her recipe, I used cake flour and cornstarch. I dont know why this happens, and by the way, i dont use butter, is it the cause?

Fast whipping tends to create big holes; if you follow the fast whipping by medium whipping, the big holes will break up into smaller holes.  This is according to Shirley Corriher.

What are you using instead of butter? The other ‘m’ spread? Why not butter? Recent studies show m spread is not a healthy alternative. Maybe oil by weight would be a viable substitute.

Not using butter is definitely a cause of larger holes.  If you are not adding any fat to the batter then it will have larger holes and a more open structure, both from less folding and from not having the weight of the fat weighing things down.  And a saturated fat like butter will emulsify a cake (produce smaller holes) more than oil will.

Hmm, I found that high temp. can affect the holes in the cake because in high temp. the holes in the cake expands more, so i tried 170 F and i got much smaller holes, but still not satisfied because its not like what Rose bakes. By the way, thanks for all ur replies and ill try next time with butter.