| diana | -- 02-14-2002 @ 12:47 PM |
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Welcome to my discussion forum! Please feel free to share your thoughts and ideas. -Diana
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| chefclarence | -- 08-26-2002 @ 10:41 PM |
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Want to make velvety genoise cake? Start with the proper type of flour. I don't know what kind of cake flour available in your region, I use my very own blend of mix: Weigh 4 Kg silk-sifted cake flour 1 Kg cornstarch 750 gm. potato starch Sift together and use instead of all purpose flour for fine spongecake, genoise, chiffon cake and angelfood cake etc. Try it and tell me how it turn out. Happy Baking. Buon Appetito
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| diana | -- 08-27-2002 @ 9:14 AM |
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Hi Clarence, I have a question. When you are making a chocolate genoise, what would be the amount of unsweetened cocoa that you would add to your basic "genoise" batter? Thank you, Diana
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| chefclarence | -- 08-28-2002 @ 10:18 PM |
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Hi Diana For chocolate genoise, I usually substitue 25% of Dutch cocoa for flour called for, and I don't add baking soda since it would result in a deep red hue instead of pure chocolate color. Happy baking, Clarence Buon Appetito
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| Diana's Desserts Forum : | http://www.dianasdesserts.com/website/forum |
| Topic: | http://www.dianasdesserts.com/website/forum/viewmessages.cfm?Forum=9&Topic=7 |