Thread Starter: suzi Started: Wed 14 Jan 2004 Replies: 3
Does anyone have a decent recipe for genoise sponge. I need a sponge recipe that is light but does not crumble easily. I had one before that used high ratio fat, but I have mislaid it. If anyone can help I would be grateful. Suzi
Wed 14 Jan 2004, 6.35PM
Hi Suzi, Yes you can double or triple the recipe or increase as required.
When baking a large genoese you will need to place a sheet or parchment paper around the tin to protect the sides as they can dry out too much as the cooking time is increased.
Hope it works well.
love
Paul
Wed 14 Jan 2004, 4.18PM
Thank you Paul for the recipe, if I wish to make the cake bigger can I just double or triple the quantities or will the ratios be different
Thanks
Suzi xx
Wed 14 Jan 2004, 11.28AM
Hi Suzi, Pastry Paul Young here and if you type my name into the above search bar my recipe for Genoese sponge with and without fat.
I hope this fits the bill!!
love
Paul Young xx
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