Patisserie Flashcards
What type of cake method is used to make genoise sponge?
Whisking
How to prepare a cake tin for genoise sponge?
Spray the base and sides with oil spray. Place a disc of parchment onto the base of the tin.
What MEP to do for genoise sponge?
- Melted and cooled butter
- Bain marie
- All ingredients at room temperature
- Oven preheated and correct shelf
- Suitable bowl sizes and clean equipment
- Cake tin prepped
What shelf and temp to bake genoise sponge?
180°C, middle shelf
Basic method of making a genoise sponge
- Whisk eggs and sugar briefly to combine
- Whisk mixture over a bain marie until the mixture has doubled in size and leaves a 5-6 second ribbon trail
- Remove the bowl from the heat and continue to whisk until the mousse like mixture has cooled to room temp
- Mix the dry ingredients well and sift over the cake mixture, fold in
- Once most of dry ingredients have been folded through pour the cooled melted butter around the edges of the mixture and fold to incorporate
- Gently pour the cake mixture into the prepared tin and bake for 25 minutes before checking
How to tell when genoise sponge is baked?
When the edges look slightly shrunken and the top should spring back when pressed lightly with a fingertip or flat hand
The genoise fails to increase in volume when whisking
- Water not hot enough
- Not whisked enough
- Mixture has been overwhisked and/or over heated. Stop at 5-6 second ribbon
The mousse mixture begins to cook around the sides of the bowl or there is a syrupy finish to the mix
The water is too hot
The genoise has not risen much
- Insufficient volume to the mousse; eggs weren’t whisked enough or were overwhisked
- The mixture was overfolded when the flour and butter were added
There are pockets of flour in the cake
The flour was not folded in well enough
The cake has a greasy dense layer at the bottom
- Eggs and sugar not whisked sufficiently before butter was added
- The butter was not folded in well enough
- The butter was too cold (starting to solidify) when folded in
The cake has sunk in the middle
- The cake has not been cooked for long enough
- The oven door was opened too early
What steps to take to ensure a buttercream does not split?
- All ingredients at same ambient temperature
- Slow addition of butter to crème pâtissière, beating until just combined
- Do not overbeat
What is a naturally occurring invert sugar?
Honey
What is an invert sugar?
Syrup that contains equal parts glucose and fructose
