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Genoese sponge mixture makes an extremely
light cake. Its consistency is achieved by beat-
ing together egg yolks and whole eggs, and
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possible, and are better prepared with cold eggs
than eggs at room temperature.
There are three methods of preparing Genoese
sponge. The texture is the same once they are
baked:
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the sugar slowly. Beat the egg yolks and fold
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top and fold in gently rather than stirring.
2. Beat the egg yolks with or without water into
the sugar until light and creamy. Place the
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without stirring.
3. Beat the whole eggs with or without water
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sugar and beat to a pale, creamy mass. Sieve
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gently without stirring.
Tips on preparation
… the crust is too thick or dry, or has hairline
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- In this case, the temperature and/or the baking
duration need to be reduced, because too high
a temperature and too long a baking duration
cause the crust to dry out. It is also important
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and does not get too dry.
… the bread is too light or too dark
- A darker or lighter browning level needs to be
selected in the Automatic programme.
- A chemical reaction takes place in the crust in
which certain elements change when exposed
to heat, causing the browning process. This is
known as the Maillard reaction. If the crust is
too dark or too light, the temperature needs to
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regulate this reaction.