I have read Rose’s post on the Genoise. I have read about 15 different recipes. I have consulted on a multitude of baking forums.
I have made 3 attempts. And while things definitely have improved I am still coming up short.
The first two times I tried a chocolate Genoise. They ended up stiff, dry and too well done on the edges. The 2nd attempt I even under folded the flour/cocoa into the eggs and it ended up marbled. It was clear that I needed to improve my folding, and despite a few pockets of dry flour, you’ll see that I did a pretty good job on the 3rd try.
Now tonight was different. I heated the eggs to 105 degrees while whisking in the sugar. Then I beat them to a ribbon consistency in my Viking stand mixer. So far so good.
I then did a much better job folding the flour in, and this time left out the cocoa so that when I was done baking it I could fully see how well done it had cooked (the cocoa had obscured the golden hue and it was hard to know).
The end result is a Genoise that amazingly retained its lightness and spongyness, yet ended up collapsing a little bit in the center. Now there are a few theories I have on this. One is a bone headed move I made in the beginning. When I put the Genoise into the oven, I slid it into the middle rack for 5 seconds and then thought it should probably go in the 2nd to bottom rack, so slid it out and put it back in the bottom 2nd rack. Possibly a dumb move.
Then the other factor is that I bought an oven thermometer today and it claims that my gas powered Kenmore Elite is 20 degrees less than it says. So I cranked the oven to 395 to compensate, and sure enough the thermometer responded and ended up at 375. The first two Genoise I made were cooked on what my oven claims was 375.
This led as far as I could tell to the Genoise cooking much faster. It was golden by 14 minutes and I took it out at 20 minutes because I feared it was overcooked. Alas it was not, so I placed it back in. Mind you it had already collapsed by this point. I let it go for another 6, which was too long, because upon taking it out at 26 minutes, the edges on the top were dark brown and crispy. The rest of the cake remained ok though.
So obviously I am not there but I am getting there. I appreciate all help because I am determined to make this cake.