Genoise vs whipped egg whites - which makes cakes fluffier?
When making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I were to include whipped egg whites vs foamed whole eggs?
Which one would provide a fluffier / lighter texture to the cake?
Best Answer
Génoise is always made with whipped white eggs for maximum fluff. No matter how long you whisk your whole eggs, they will never get close to the consistency of whipped egg whites. Found an interesting comparison video here: https://www.youtube.com/watch?v=YCdOU-1sjO0
Now if you make your cake with foamed eggs I'm sure it will be good, but it won't be a génoise anymore.
Regarding the use of butter, there are two schools, some use a bit of melted butter, others don't use any butter at all. I personally never use butter because I think it is lighter and fluffier without it, and generally I fill my génoise with ganache, so that brings the fatty element to the cake. However it is always melted butter, I have never seen a recipe using creamed butter, and indeed I think it will make your batter heavier and your cake will be denser. But if you ever try please let me know!
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Does whipping eggs make cake Fluffy?
Once you know how to whip eggs to a fluffy stage, you have the key to success for all of them. Most of these cakes have no added leavening, but depend on the air beaten into egg whites, egg yolks or whole eggs for their high rise and tender texture.Do eggs make cake lighter or heavier?
When eggs are used for lightness (for example, when whites are beaten separately and folded in), the addition of another egg or two may sometimes be useful for increasing lightness, while removing some egg will likely make the cake more dense (and somewhat less rich).What is the difference between a sponge cake and a classic Genoise?
What is the difference between spongecake & a classic genoise? Genoise is dry and spongy. Spongecake is moister and more tender. In genoise whole eggs are whipped with sugar and there are no chemical leaveners.What is special about Genoise sponge?
Genoise is a classic sponge cake enriched with butter and egg yolk and, with its mild flavor, is often used as a base for European-style tortes and cream-filled cakes. To that end, it's nearly always brushed with a flavored syrup, which helps keep it moist and adds a complementary flavor to the finished cake.How to make a perfect sponge cake. (No butter)(from Korea)
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Images: Katerina Holmes, Julia Filirovska, Julia Filirovska, Viktoria Lunyakova