How can you speed up a genoise cake mixing?
I usually make a chocolate Swiss roll.
The first step is to beat 4 eggs together with 115g sugar on a double boiler with warm (tap) water. I use a hand mixer for this, and it takes a long time, plus the machine gets really hot in the end.
My question is if there's a way to speed up the process? I haven't timed it (next time). I don't put the double boiler on a stove, it's just filled with warm water. My mixing bowl is plastic.
Best Answer
I suspect that the purpose of the double boiler is to bring the eggs up to room temperature, which isn't going to make that much of a difference. Most recipes would say that the process will take 10 minutes, but you may be able to speed things up marginally:
- Use a bowl that concentrates the eggs in as small an area as possible so your beater blades contact as much eggs as possible per rotation. A narrow, tall bowl is better than a wide, shallow one. If you don't have that then tip the bowl you do have so it all concentrates in one area
- Use fresh eggs, I've found that fresher eggs take air better. It's true for egg whites at least, so I suspect it will be for whole eggs as well
- Let the eggs come up to room temperature before using them, that way you don't need the double boiler setup, which will give you more flexibility when it comes to bowls. If you don't have 20-30 minutes to let the eggs warm naturally then 5 minutes submerged in tepid water will do the same thing
Other than that the only thing I can recommend is to buy a stand mixer or cultivate patience. Preferably both.
Pictures about "How can you speed up a genoise cake mixing?"
Why is my Genoise not rising?
Butter tends to weigh down the mixture, making it harder to rise in the oven, but it can also cause more air escaping before you actually bake. You may have been too harsh when folding in the flour and melted butter. Your eggs may not have foamed up enough during whisking.How do you know when Genoise is done?
It's ready when it reaches, after 7-10 minutes of determined hand whisking, something called "ribbon stage" \u2013 when the whisk leaves a ribbon-like trail of the mixture as it's lifted out, and which lingers for a couple of seconds on the surface before sinking back in.What is the consistency of genoise sponge cake?
The cake is notable for its elastic and somewhat dry texture and is sometimes soaked with flavored syrups or liqueurs and often served with a buttercream frosting.What makes a genoise sponge rubbery?
A little batter must be added to the melted butter first. Then you fold that mixture to the rest of the whipped eggs. If not the butter will sink at the bottom of the pan giving you a rubbery genoise.How to make a perfect sponge cake. (No butter)(from Korea)
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