You can use any type of batter such as genoise, meringue, chocolate sponge, etc. etc., and fillings, icings, and decorations as you like, and any size from regular to miniature. From Wordnik.com. [Announcing Sugar High Fridays #50: Rolled Cakes « Baking History] Reference
If I wanted a dryish chocolate cake, I would have made a genoise. From Wordnik.com. [Choux Pastry for Cream Puffs | Baking Bites] Reference
The batter itself is more of a genoise than a regular cake batter. From Wordnik.com. [Fairy Cake Debate] Reference
The only glitch was the genoise, which I found to be slightly dry. From Wordnik.com. [Daring Bakers Challenge:Filbert Gateau with Praline Buttercream] Reference
The genoise was really finicky and required two people to do stuff. From Wordnik.com. [Archive 2005-04-01] Reference
Carefully invert your genoise onto a fresh piece of parchment paper. From Wordnik.com. [the daring bakers strike again - yule log] Reference
I am not inclined to share the genoise recipe, based on the result I got. From Wordnik.com. [Archive 2008-11-01] Reference
Run a sharp knife around the edges of the genoise to loosen it from the pan. From Wordnik.com. [the daring bakers strike again - yule log] Reference
June 26, 2007 1. I always use a genoise for that type of ‘open’ layer cake. From Wordnik.com. [strawberry chiffon shortcake | smitten kitchen] Reference
This is a moist, puddingy cake, and hence more forgiving than the sponge/genoise sort. From Wordnik.com. [Toast:] Reference
The first is a basic genoise that I made using the recipe from the Tartine Bakery cookbook. From Wordnik.com. [Archive 2008-12-01] Reference
Because of the amount of nuts in the recipe, this preparation is different from a classic genoise. From Wordnik.com. [Daring Bakers Challenge:Filbert Gateau with Praline Buttercream] Reference
Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper. From Wordnik.com. [the daring bakers strike again - yule log] Reference
People bake all kinds of batter in them, including genoise, and even mixes have different textures according to brand. From Wordnik.com. [Fairy Cake Debate] Reference
My genoise was even up to par and the Italian buttercream and the ganache were great – they involved cooking, after all. From Wordnik.com. [Tigers & Strawberries » Pastry for Butterfingers] Reference
It must be chopping vegetables; baking a genoise sponge cake, meringues, baking with yeast, and, ratatouille- oh and pastry. From Wordnik.com. [chopped vegetable, watermelon and feta salad | smitten kitchen] Reference
Chocolate genoise from a Pierre Hermes book, don't know and don't remember if I got it right- used it for individual tiramisus. From Wordnik.com. [Archive 2005-04-01] Reference
Without the safety of a recipe like when making my genoise, I was left on my own to figure out what would go into my lamb meatballs. From Wordnik.com. [Archive 2008-12-01] Reference
The next best is a classic genoise, which even in the most skilled hands is a little dryish, which is why it's often drenched (happily) in rum. From Wordnik.com. [Why Fancy Cakes Can Taste So Crummy] Reference
Cake flour has the least amount of gluten of all wheat flours, making it best for light, delicate products such as sponge cakes, genoise, and some cookie batters. From Wordnik.com. [Billy's Vanilla, Vanilla Cupcakes with Vanilla Buttercream Frosting...from Billy's Bakery!] Reference
My peachy genoise was delicious in a very French, very sophisticated way. From Wordnik.com. [Blogtimore, Hon] Reference
I agree, next time I want to pair it with a vanilla/white cake, sponge/genoise. From Wordnik.com. [notes from my food diary] Reference
Making a genoise is all about technique - the ingredients are very non-threatening. From Wordnik.com. [Blogtimore, Hon] Reference
I don't have any luck with basic yellows ... genoise, chiffon, other cakes, I am good. From Wordnik.com. [Mele Cotte] Reference
Warren Brown's Cake Love cookbook also uses egg yolks in addition to whole eggs when creating a genoise. From Wordnik.com. [Blogtimore, Hon] Reference
As for me, I will keep making genoise til I'm sure I've mastered the technique, because I'm not fully there yet. From Wordnik.com. [Blogtimore, Hon] Reference
Made from a sheet of genoise that is spread with chocolate butter cream, this rich, light cake is rolled into a log shape. From Wordnik.com. [coloradoan.com - Local News] Reference
To watch a very helpful YouTube video from Gourmet magazine in which a masterbaker (haha) shows off her genoise technique, click here. From Wordnik.com. [Blogtimore, Hon] Reference
Red wine I neglected to write down, being in mid-story (Cabernet?) - Two of each for the table: a round of genoise-ish cake topped with. From Wordnik.com. [Orangette] Reference
It’s a version of her genoise cake, and they’re delicious. From Wordnik.com. [classic madeleines | smitten kitchen] Reference
'cooking' a cake batter on the stovetop isn't all the unusual; actually it's the way I was taught to make a classic genoise. From Wordnik.com. [Dorie's Delights Disguise Disasters] Reference
Tell me more about this genoise. From Wordnik.com. [strawberry chiffon shortcake | smitten kitchen] Reference
Gallettes, genoise, gelee ... oh my!. From Wordnik.com. [Top Chef: Just Desserts Recap: Pastry-making is crazy-making] Reference
Bake the genoise for about 10 to 12 minutes. From Wordnik.com. [the daring bakers strike again - yule log] Reference
I bet the mousse compensated for the dry genoise. From Wordnik.com. [Chocolate Mousse Cake for a special man] Reference
The construction of a basic bombe works like this: chocolate genoise recipe for this.) 2. From Wordnik.com. [Vigilante Sports] Reference
Classic genoise. From Wordnik.com. [Archive 2005-04-01] Reference
Perhaps a genoise?. From Wordnik.com. [strawberry chiffon shortcake | smitten kitchen] Reference
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