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OlyveOyl

OlyveOyl

@Nn, M.D.

Not technically  Genoise as these have baking powder in the batter.  The first is a 6” sponge with passionfruit curd and berries, this was the half of an egg, equally weights of everything else, self rising flour and a little oil..  The second is a Victoria sponge, 4 eggs, 225 g self rising flour, 225g sugar, 225 butter, vanilla. This cake was half of that recipe and besides the jam, I basted it with Amarena cherry juice and Luxardo. These have been as equally enjoyable as the Genoise and not quite as fickle with a similar profile .

IMG_5872.jpeg

IMG_6256.jpeg

IMG_6259.jpeg

OlyveOyl

OlyveOyl

@Nn, M.D.

Not technically  Genoise as these have baking powder in the batter.  The first is a 6” sponge with passionfruit curd and berries, this was the half of an egg, equally weights of everything else, self rising flour and a little oil..  The second is a Victoria sponge, 4 eggs, 225 g self rising flour, 225g sugar, vanilla. This cake was half of that recipe and besides the jam, I basted it with Amarena cherry juice and Luxardo. These have been as equally enjoyable as the Genoise and not quite as fickle with a similar profile .

IMG_5872.jpeg

IMG_6256.jpeg

IMG_6259.jpeg

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