@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.
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@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.
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