joyofbaking.comJoyofBaking.com - Baking & Dessert *Video Recipes*

JoyofBaking.com - Baking & Dessert *Video Recipes* 27 Years of Award Winning Baking & Dessert Video Recipes home new recipes savories cakes cookies muffins scone s pies & tarts breakfast & brunch bars & squares cupcake s shortbread s breads youtube channelrecipe index substitutions ingredients glossary conversions w eight vs volume apple recipes pumpkin recipes cranberry recipes chocolate recipes healthy baking eggless recipes comfort foods blueberry recipes biscotti recipes pudding recipes english tea party trifle recipes ice cream recipes strawberry recipes lemon recipes thanksgiving baking candy recipes halloween baking valentine’s baking christmas cookies christmas baking christmas candy easter baking baking history bibliography Subscribe Now Featured Video Recipe - Chocolate Genoise Catch up on all the latest videos by clicking in the above player . A Ge noise Cake is named after its place of origin, Genoa Italy. It belongs to the family of light and airy sponge cakes. For a Chocolate Genoise, unsweetened cocoa powder is added to the batter which adds a mild chocolate flavor and turns the cake a lovely chocolate brown color. While this cake can be eaten plain, it makes a really good layer cake. For this recipe, we take two layers of Chocolate Genoise and first soak them with an orange flavored sugar syrup. Next, the two Genoise layers are sandwiched together with a thin layer of raspberry jam and a rich and creamy Chocolate Mousse. I like to finish this cake with a shiny Chocolate Ganache and pretty swirls of the Chocolate Mousse. While the technique for making a Genoise batter is similar to that of any sponge cake, it does differ in that the eggs are not separated. It is, however, like other sponge cakes in that it is leavened solely by the air beaten into the egg and sugar mixture. To make a light and airy Genoise we first warm the eggs and sugar over a water bath, which melts the sugar so that the eggs will reach their full volume when beaten. The eggs and sugar are beaten until thick, and you will notice that the batter will become lighter and paler in color as it thickens (starts out yellow and ends up cream colored). The other difference between a regular sponge cake and a Genoise is that we add warm melted butter (can use clarified butter) which makes the Genoise light and tender with a nice flavor. The melted butter needs to be warm, however, so it does not solidify once it is added to the cake batter, causing streaks, or worse yet, causing the batter to deflate. Continue to the Chocolate Genoise recipe page ..... L et’s get baking!! Stephanie Jaworski Joyofbaking.com 25 Years on the Internet Latest Cake Videos Playlist Catch up on all the latest videos by clicking in the above player . Latest Cookie Videos Playlist Catch up on all the latest videos by clicking in the above player . Subscribe Now New Videos Chocolate Yogurt Pound Cake Video Carrot Muffins Video Chocolate Dipped Coconut Macaroons Video Frozen Berry Crisp Video Baked Rice Pudding Video Drop Biscuits Video Chocolate Peanut Cookies Video Cranberry White Chocolate Shortbread Video Vanilla Cupcakes Video Yogurt Pound Cake Video Butter Cookies Video Chocolate Torte Video Chocolate Chip Shortbread Cookies Video Contact Us Privacy Policy Use of materials on all pages on the domains Joyofbaking.com , the Joyofbaking.com Facebook Page , the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use. References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links. This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the "Joy the Baker" books and website. Video icons by Asher . Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com. Students and non profit educators may use content without permission with proper credit. A baking resource on the Internet since 1997 Copyright 1997 to 2024 iFood Media...