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Hi all 👋 

 

I made my forst genoise today (or at least attempt to).

 

I was following this recipe. Sice I only had a 18x7 cm pan, I increased all the ingredients by factor 1,4.

 

Ingredients:

217 g eggs

123 g sugar (regular, krustal, white)

14 g honey

84 g flour (not cake flour probably)

25 g starch

18 g cocoa powder

38 g butter (melted)

 

I followed the recipe precisely (only my butter was melted and waited at room temperature not at 40-50C like recommended in the video).

 

Firstly, my ribbons while beating egg, sugar and honey mixture were really priminent - is there a thing as overbeating the batter?

 

Secondly, I noticed my oven temp was 160°C (with fan on) instead on 165°C as recommended- this mistake I know i made - is 5°C dofference big enough to cause the genoise to nit rise at the middle?

 

And ine more thing - the very important one - here in Europe, we don't have names for flour as in America and maybe some other countries.

Here we have soft/smooth flour (like manitoba 00) and coarse flour that isn't ground that mich to a powder consistenci, but rather a tiny bit less.

I read that cake flour is supposed to have between 5 and 8 % protein.

 

I was choosing a flour for a long time..in the end I got the coarser flour and chose the one with least protein I could find. It has the folowing characteristics:

 

Fat: 1%

Carbohydrates: 72%

Protein: 9,8%

Fiber: 2,3%

 

Was the flour a bad choice? 

 

Here are some pictures of the genoise:

 

Batter when poured into the vake pan

 

Whilebaking in the oven (first 5 minutes)

 

After 30 min I checked on the genoise (the smell was hinting it was ready) and when i inserted a toothpick in the center it came out clean. So I removed it from the oven after 30 min.

This was the result

 

Here are pictures of sections:

 

Bottom section

Middle section

 

Top section

 

All the layers side by side (bottom left to top right)

 

Btw, the honey is very prominent in smell and taste (a bit too honey-y. I used chesnut honey).

The bottom section was most dense and probably wouldn't break easily (not as spongey). The middle one was very light and not dense at all - it had the most pleasant consistency and structure in my opinion.

 

Plese share your opinions with me - where did I go wrong?

 

 

Hi all 👋 

 

I made my forst genoise today (or at least attempt to).

 

I was following this recipe. Sice I only had a 18x7 cm pan, I increased all the ingredients by factor 1,4.

 

Ingredients:

217 g eggs

123 g sugar (regular, krustal, white)

14 g honey

84 g flour (not cake flour probably)

25 g starch

18 g cocoa powder

38 g butter (melted)

 

I followed the recipe precisely (only my butter was melted and waited at room temperature not at 40-50C like recommended in the video).

 

Firstly, my ribbons while beating egg, sugar and honey mixture were really priminent - is there a thing as overbeating the batter?

 

Secondly, I noticed my oven temp was 160°C (with fan on) instead on 165°C as recommended- this mistake I know i made - is 5°C dofference big enough to cause the genoise to nit rise at the middle?

 

And ine more thing - the very important one - here in Europe, we don't have names for flour as in America and maybe some other countries.

Here we have soft/smooth flour (like manitoba 00) and coarse flour that isn't ground that mich to a powder consistenci, but rather a tiny bit less.

I read that cake flour is supposed to have between 5 and 8 % protein.

 

I was choosing a flour for a long time..in the end I got the coarser flour and chose the one with least protein I could find. It has the folowing characteristics:

 

Fat: 1%

Carbohydrates: 72%

Protein: 9,8%

Fiber: 2,3%

 

Was the flour a bad choice? 

 

Here are some pictures of the genoise:

 

Batter when poured into the vake pan

 

Whilebaking in the oven (first 5 minutes)

 

After 30 min I checked on the genoise (the smell was hinting it was ready) and when i inserted a toothpick in the center it came out clean. So I removed it from the oven after 30 min.

This was the result

 

Here are pictures of sections:

 

Bottom section

Middle section

 

Top section

 

All the layers side by side (bottom left to top right)

 

Btw, the honey is very prominent in smell and taste (a bit too honey-y. I used chesnut honey).

 

 

Plese share your opinions with me - where did I go wrong?

 

 

Hi all 👋 

 

I made my forst genoise today (or at least attempt to).

 

I was following this recipe. Sice I only had a 18x7 cm pan, I increased all the ingredients by factor 1,4.

 

Ingredients:

217 g eggs

123 g sugar (regular, krustal, white)

14 g honey

84 g flour (not cake flour probably)

25 g starch

18 g cocoa powder

38 g butter (melted)

 

I followed the recipe precisely (only my butter was melted and waited at room temperature not at 40-50C like recommended in the video).

 

Firstly, my ribbons while beating egg, sugar and honey mixture were really priminent - is there a thing as overbeating the batter?

 

Secondly, I noticed my oven temp was 160°C (with fan on) instead on 165°C as recommended- this mistake I know i made - is 5°C dofference big enough to cause the genoise to nit rise at the middle?

 

And ine more thing - the very important one - here in Europe, we don't have names for flour as in America and maybe some other countries.

Here we have soft/smooth flour (like manitoba 00) and coarse flour that isn't ground that mich to a powder consistenci, but rather a tiny bit less.

I read that cake flour is supposed to have between 5 and 8 % protein.

 

I was choosing a flour for a long time..in the end I got the coarser flour and chose the one with least protein I could find. It has the folowing characteristics:

 

Fat: 1%

Carbohydrates: 72%

Protein: 9,8%

Fiber: 2,3%

 

Was the flour a bad choice? 

 

Here are some pictures of the genoise:

 

Batter when poured into the vake pan

 

Whilebaking in the oven (first 5 minutes)

 

After 30 min I checked on the genoise (the smell was hinting it was ready) and when i inserted a toothpick in the center it came out clean. So I removed it from the oven after 30 min.

This was the result

 

Plese share your opinions with me - where did I go wrong?