Gateaux Flashcards
1
Q
How to prep tin for a genoise sponge?
A
Melted butter, disc of parchment, melted butter, sugar, flour, tap off excess
2
Q
What temperature and what shelf to bake genoise?
A
180C, middle shelf
3
Q
How to tell genoise is cooked?
A
Coming away from sides
When pressed feels equally spongy
Golden brown
4
Q
Why has the genoise mixture failed to double in volume?
A
Water underneath the bowl not hot enough
Mixture not whisked for long enough
5
Q
Why has the genoise mixture started cooking around the edge of the bowl?
A
Water underneath the bowl is too hot
6
Q
Basic quantity for a genoise sponge?
A
125g flour, 125g sugar, 55g butter, 4 eggs
