Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Nn, M.D.

Nn, M.D.

I'm also going to leave a tool here that I used to calculate my exact recipe, which would be based on the weight of 6 jumbo eggs for an 8x4" cake tin. The original recipe is intended for a 6" tin. To use the calculator, first crack your eggs and weigh them out. Then, enter the weight in grams into the green box and it should spit out the amount of the other ingredients that you need. My base recipe is adapted from this one by Hanbit Cho. "Syrup" can be any liquid sweetener. Honey was used in the original, and I have made this cake with both maple syrup and golden syrup with good results. "Flour" means cake flour, but I've used pastry flour which I prefer. Ghee has a richer butter flavor than butter, but feel free to use either. "H/H" is half and half, which I prefer to milk, but I think any liquid dairy could work. I added in about 5 mL almond extract and a ¼ teaspoon kosher salt, but add any flavorings you like. Appreciate any feedback.

 

genoise recipe calc.xlsx

Nn, M.D.

Nn, M.D.

I'm also going to leave a tool here that I used to calculate my exact recipe, which would be based on the weight of 6 jumbo eggs for an 8x4" cake tin. The original recipe is intended for a 6" tin. To use the calculator, first crack your eggs and weigh them out. Then, enter the weight in grams into the green box and it should spit out the amount of the other ingredients that you need. My base recipe is adapted from this one by Hanbit Cho. "Syrup" can be any liquid sweetener. Honey was used in the original, and I have made this cake with both maple syrup and golden syrup with good results. "Flour" means cake flour, but I've used pastry flour which I prefer. Ghee has a richer butter flavor than butter, but feel free to use either. "H/H" is half and half, which I prefer to milk, but I think any liquid dairy could work. Appreciate any feedback.

 

genoise recipe calc.xlsx

×
×
  • Create New...