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Genoese sponge.

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  • 25-09-2013 10:27am
    #1
    Kewreeuss
    Registered Users Posts: 744 ✭✭✭


    I made my first genoese sponge last night, spurred by our bake off.
    I was very pleased with it, filled the tin, but then dipped a bit in the middle when i left it to cool. Went kind of saucer shaped .
    I am wondering (I who have given up trying to make fatless sponge years ago because they always ended up like biscuits, so I should be satisfied now) why the sponge has dipped in the middle?
    It had a spring when I tested for doneness, the knitting needle came out clean. Would it have been the temperature?
    Anyway I split the cake, filled it with cream and berries and slathered the top and sides with more cream. I have to say it tasted better this morning out of the fridge for breakfast than it did last night. Think I overdid the cream though.


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    #2
    seosamh1980
    Closed Accounts Posts: 1,126 ✭✭✭seosamh1980


    If it sank it was underbaked in the middle. Probably needed just another minute or two in the oven. Sometimes when I've baked cakes they feel springy, skewer will come out clean, and then they'll fall a bit when I take them out. Next time I'd test it like you did and then just give it another minute or two.


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    #3
    Kewreeuss
    Registered Users Posts: 744 ✭✭✭Kewreeuss


    Ok, thank you for this. I'll do that and see how it goes next time.


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    #4
    Madiller29
    Banned (with Prison Access) Posts: 28 ✭Madiller29


    yes defo undercooked slightly, give more time and if you want a flat surface turn the cake upside down onto a cooling rack for 10-15 mins


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    #5
    Kewreeuss
    Registered Users Posts: 744 ✭✭✭Kewreeuss


    Well, I had another go.
    I am pleased with the texture, I filled it with pastry creme to balance the dryness. Not really into soaking with syrup.
    HOWevver, it sank a little in the oven. Probably because I turned the heat down a wee bit as I thought it was browning too quickly.
    Also, did I say earlier that I put a four egg mixture in a 20cm tin and split the cake when cooked?
    I suppose I should try with two sandwich tins and see how they turn out. For the moment I will persist with the single cake,


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    #6
    seosamh1980
    Closed Accounts Posts: 1,126 ✭✭✭seosamh1980


    Kewreeuss wrote: »
    For the moment I will persist with the single cake,

    Why? You'll get a better bake in two tins and less chance of it sinking.


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    #7
    Kewreeuss
    Registered Users Posts: 744 ✭✭✭Kewreeuss


    I don't want to give up yet on the single cake. I'll try once or twice more before I do them separately. I'm stubborn😁


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    #8
    Madiller29
    Banned (with Prison Access) Posts: 28 ✭Madiller29


    you cant disturb the sponge until it is fully cooked or it will never work, and stick to making one sponge and cutting it in half is my recommendation. you should be cooking it at 150'c for 30-40 mins for an 8" round sponge cake


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    #9
    seosamh1980
    Closed Accounts Posts: 1,126 ✭✭✭seosamh1980


    Madiller29 wrote: »
    you cant disturb the sponge until it is fully cooked or it will never work, and stick to making one sponge and cutting it in half is my recommendation. you should be cooking it at 150'c for 30-40 mins for an 8" round sponge cake

    Why out of interest?


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