Thursday, February 13, 2014

Classic Genoise

Me and baking again? Honestly, I really don't know what got into me. But seemingly, I was still gamed for baking (Mandarin Orange Cake & Oatmeal Raisin Cookies). I guess sometimes we don't have answers to what we do or badly want to do? Supposely! Nevertheless, the dilemma or deciding fact couldn't be none more except which kinda cake and out of somewhere, in fact after referring to my own recipes and one shared by my friend, my baking enthusiasm spiralled towards Classic Genoise. Which requires further whisking of eggs and sugar once they have been whisked till slightly warm and foamy over double boiler (water boiling in the bottom pan, eggs and sugar in a bowl atop). A prerequisite crucial technic before gently folding cake flour and corn flour, and alternating between warm melted better for the outcome of such a really soft, crumbly and heaven taking you Classic Genoise (Traditional Butter Cake, Milo Cake & Sujee Cake).
3 eggs (room temperature)
80g caster sugar
40g melted butter
80g cake flour
20g corn flour

Create a double boiler and whisk eggs and sugar till slightly warm and foamy.
Remove from heat and whisk to "ribbon stage" 
(Drop and see a line).
Sift cake flour and corn flour over the batter and carefully fold in.
(No lumps, be gentle and fold from bottom up).
Stream warm melted butter and fold in.
(Be careful not to over fold)
Tip mixture into a buttered baking pan.
Bake at 16C for about 20-25 minutes/ till cake is cooked.

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