Tag Archives: Genoise

Chocolate Raspberry Gateau

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Raspberry GateauThis Chocolate Raspberry Gateau is one of the most flavor packed, moist cakes to be found.  Please don’t be put off because this looks so intimidating.  While it looks intimidating, it really is not hard to make.  I have provided a schedule starting a month out and it has to be competed a day or two before serving.  The Chocolate Raspberry Gateau is ideal for entertaining, and is one of the great celebration cakes. This is an updated version of the one originally written in my first book, The New Pastry Cook.

Gateau is the French word for cake. It generally denotes items made with delicate ingredients which are best consumed soon after the confection is made. Cakes can last much longer, some even improving with age (fruit cake). Torte is the German word for cake, with similar properties. Continue reading

Lemon Butter Sponge Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photo of 3 layersBy definition, a sponge cake is a light. airy tender cake of the foam variety meaning the egg whites are beaten separately and the egg yolk base is folded into the whites along with flour.  It can be varied easily and is used as a base for many fillings.  The name comes from its open structure which resembles a sponge.  The plain sponge cake on its own is rather neutral and doesn’t have a lot of flavor which is why recipes often brush the sponge cake layers with liqueur based washes..  However, by enhancing it with lemon zest and adding a little butter it becomes a more flavorful vehicle for fillings.  By omitting the zest,  you have a basic Butter Sponge Cake.  By omitting the butter, you have a basic Sponge Cake.

Another characteristic of the sponge is that it doesn’t contain shortening except in the Butter Sponge Cakes.  Sponge cakes can be dry if the egg whites are over beaten.  It is better to under beat them than get them too stiff.  When the whites are too stiff, it is difficult to fold the flour in without deflating the whites. Continue reading