hroth521 wrote:Recipe for Chocolate Raspberry Genoise cake calls for 1/3 cup cake flour and 1/3 cup corn starch. Flour and cornstarch at 1:1? Is this common? I'm going to use another genoise recipe for this cake but...Enquiring minds want to know!!
Here's the link to the complete recipe - (it's copyrighted)
Chocolate Raspberry Bavarian Cake
Howard wrote:Thanks, Mike. Looks like the recipe was not so weird after all.
Here is the one I used:
Chocolate Genoise Recipe
This one uses NO cornstarch. Looks like some research is in order for me later.
Howard wrote:Hi Jenise,
I'm at work so I can't compare line by line the recipes. I do know that with the first (no cornstarch) I beat the heck out of it with the beater blade of the kitchenaid mixer. With the second, I used the whip attachment and I think the batter was stiffer. Also, the first recipe called for adding melted butter, which means another session of trying to carefully fold something into the batter. I think the batter wasn't whipped well enough the first time AND I had to manipulate it more than the second so there was more chance to deflate it prior to baking. Don't know if it's significant or not, but it's hard to just blame the cornstarch. Regarding the second, it was delicious so the 1:1 cornstarch didn't add any, well, starchy flavors. I'll try to post a picture when I get home.
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