Posted by beth on January 18, 1999 at 17:00:59:
In Reply to: genoise posted by Dennis on January 18, 1999 at 14:18:46:
: I am not a professional yet. I will be entering a pastry school soon. I am having a very hard time making a genoise and would like help. The batter is 3/4 full in the 8 inch pan and is velvety smooth so I think it has enough air. It looks good going into the oven and then slowly falls during baking into dense cake. I have looked at several cookbooks and even watched it demonstrated but I still can't do it. I have beaten it to what I consider the ribbon stage falling back slowly into the batter. Then I tried under and over beating it. I also tried warming the eggs first to different temperatures from room temp to 100 to 110. Still no luck. All the recipies seem similar. The oven tem is 350 and I have tried a 4 egg recipie in both and 8 inch pan and a 9 inch pan. Can you help. Thanks
: Dennis
are you putting the cke in easy and closing the oven doors easy? I hear that has a great deal to do with if the cake falls or not.