Is there anything that can be used in place of cornflour in Genoese Sponge?!
Is there anything that can be used in place of cornflour in Genoese Sponge?
To give a smilar effect??
Additional Details4 weeks ago
Jeez guys, no need to shout, I have more than one recipe here that say Corn Flour. 1tbsp added to the Plain Flour making up the bulk.
So sorry people make things differently.
Answers:
4 weeks ago
Jeez guys, no need to shout, I have more than one recipe here that say Corn Flour. 1tbsp added to the Plain Flour making up the bulk.
So sorry people make things differently.
Hi there, Nicola. Both Chef and Cheffy, unsurprisingly, are quite right: a classic Génoise Nature has no cornflour, only the finest plain flour. As far as optional ingredients are concerned, only melted butter to improve the structure is to be considered.
However, you're not wrong either: more recently a number of US standard references for professional pastry chefs (1) have included a variant reading of the Génoise which comprises a 2:1 ratio of flour to cornflour (it's added to weaken the 'grip' of the gluten in the plain flour by effectively 'diluting' it), and it's one of these readings you must be referring to?
To solve your problem, you'll need to re-balance your recipe to restore a plain-flour-only proportion, and then proceed as normal. You will simply have reverted to a classic Génoise Nature. I've never made it any other way, so I can't really recommend an alternative to cornflour if that's something I'd never use..? :-/
Hope this helps.
Source(s):
prof. patissier
(1) for instance: Bo Friberg, "The Professional Pastry Chef", John Wiley & Sons Inc, 4th ed.(2002), pg 436.
there is no corn flour in a genoise. there is cake flour, however.
Yeah, I've never heard of corn flour in a genoise.
It is CAKE FLOUR not CORN FLOUR!
It comes in a BOX not in a BAG! Look for it in the same isle as regular flour, sugar etc.
Genoese Sponge
Yields: 14 servings
"This cake has a nice buttery color, and a fairly firm texture."
INGREDIENTS:
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup butter, softened
1 cup white sugar 6 egg yolks
2 cups sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease a 10 inch tube pan.
2. Beat egg whites and cream of tartar until soft peaks form. Add 3/4 cup sugar gradually, beating until very stiff.
3. In a large bowl, cream butter or margarine and 1 cup sugar well. Add egg yolks, and beat until thick and fluffy. Sift flour, baking powder, and salt over batter. Fold in. Gently fold in egg whites. Pour batter into prepared pan.
4. Bake for 50 to 60 minutes, until an inserted wooden pick comes out clean. Cool. Ice with your favorite frosting.
You don't use Cornflour, use plain flour!
I know a number of good recipes but read
Patisserie by Hanneman (2004)