A comparison bake exploring two different methods to make a genoise cake with the aim of identifying if one is more effective than the other.
Continuing with my Side-by-Side Baking series, this month I chose to look at two ways of making a genoise cake, specifically using the gentle heat of a bain marie whilst beating the eggs and sugar together to ribbon stage compared to a batter made without any heat.
About my Side-by-Side Baking Series.
If you're new to Only Crumbs Remain, you may be wondering what my Side-by-Side Baking series is all about. Basically, it's an ongoing series of posts where I look at the effects certain techniques and food products have on given bakes. More often than not, and I certainly include myself here, we are shown how to make, say a Victoria Sponge, but with little understanding of why we may be folding in the flour so gently and what would happen to our cake if we didn't. This series is designed to experiment with and highlight such techniques and products with a view to appreciating why we carry out them out. So for instance, last month we looked at curdled cake batters, but I've also looked at resting Yorkshire Pudding batters before baking, folding in flour by hand against that folded in with a spatula, butter quality in cake batters and the all-in-one method against the traditional creaming-in-method. These bakes are designed to focus upon one aspect of baking (or even ingredient) to see if we can make our bakes even better or even if there are some, dare I say, short cuts we can take to achieve a good result. Therefore, in this series there will always be at least two separate batches baked in these comparisons to allow me, and you as the reader, to literally compare them Side-by-Side.
Side-by-Side Baking - Making a Genoise Cake.
So, as I've already mentioned, for this month's comparison bake I chose to look at two different ways to make a genoise sponge cake, to determined if there is a method which produces a cake with a better rise and with more aeration.
The prompt for this bake came some months ago, though if truth be told it was over 12 months ago, when my mum celebrated her 65th birthday. To mark the occasion we made her an Apple & Cinnamon Genoise Cake, which by the way was absolutely delicious and was the perfect cake to round off her birthday which had seen us at a lovely (almost swanky) fish & chip shop complete with chandeliers!