Genoese Sponge
This cake has a nice buttery color, and a fairly firm texture.
This cake has a nice buttery color, and a fairly firm texture.
Hey this recipe is great and it freezes well too.
Read MoreI didnt like this cake at all. It tasted to eggy for me.
Read MoreHey this recipe is great and it freezes well too.
I have not tried this one in particular, but, in defense of this recipe, genoise is typically a dry cake. This allows you to add extra flavor and moisture through a simple syrup flavored with any liquer or extract(thus, minimizing the egg taste) You must keep the genoise covered and/or use quickly as it does dry out quickly.
I found that this recipe worked out really well; it needed a bit less cooking than suggested but the sponge was soft and light. I tried adding a bit of puréed strawberries to the mix which worked well, but judging from other people's idea I might try strawberry liqueur next time.
Only cooked it for 30 min & the edges were crisp. Tasted dry.
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