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OlyveOyl

OlyveOyl

    @Nn,  M.D. made this June 4 but did not take notes. There are two sites of interest regarding Genoise that I have used for ideas.  The first is “As Easy as Apple Pie”, I pretty much followed that formula.  The second is “Natasha’s Kitchen” which has a primer for sponge cakes.  One of the recommendations was to keep the cake in oven with door ajar for a few minutes to equalize temperature a bit to keep cake from sinking. Perhaps if you have the time, worth a look. I just weigh everything out based on egg weight, I’ve also added a little melted butter and milk to a small portion of batter and then folded that in to the main batter.

IMG_6438.jpeg

IMG_6442.jpeg

OlyveOyl

OlyveOyl

    @Nm, M.D. made this June 4 but did not take notes. There are two sites of interest regarding Genoise that I have used for ideas.  The first is “As Easy as Apple Pie”, I pretty much followed that formula.  The second is “Natasha’s Kitchen” which has a primer for sponge cakes.  One of the recommendations was to keep the cake in oven with door ajar for a few minutes to equalize temperature a bit to keep cake from sinking. Perhaps if you have the time, worth a look. I just weigh everything out based on egg weight, I’ve also added a little melted butter and milk to a small portion of batter and then folded that in to the main batter.

IMG_6438.jpeg

IMG_6442.jpeg

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