I made this genoise classique cake with organic APF:wheat free, gluten free and cornstach. The cake rose beautifully 1/2” above the pan and was back to 2” height. The frosting is almond milk dark chocolate ganache. The cake was moist and the ganache was so good. Next time, I will try to use potato starch instead of cornstarch.
Just want to share with you guys. Love all Rose’s cakes.
I also have a question. Is it possible to use Rose’s butter cake recipe for this pan?
Thanks for your help.