I have always been curious about baking genoise sheets in rectangular sheet pans.
While I am aware of bakeries baking the genoise sheets in jelly roll pans and layering and stacking them, I need to feed a crowd and Storing in my fridge is an issue. Can I bake one genoise layered sheet cake in a deep rectangle pan, torte and fill/ frost it instead of baking 2 9 inch layer cakes? Would that compromise quality since it is a higher/biggercake? Would I need a flower nail? Can I torte it easily?
On the other hand if I were to bake sheets in 2 batches in a jelly roll pan the same recipe and then stack and fill them, would that be easier?
Any body ever tried baking a genoise sheet in a 2 or 3 inch deep rectangle pan?