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The Great Genoise (French Sponge Cake)

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Manage episode 272300752 series 2098900
Content provided by Gail Sokol and Chef Gail Sokol. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Gail Sokol and Chef Gail Sokol or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.

In season 1, Chef Gail did a show on the various types of Sponge Cakes that rely on the air that is beaten into eggs to leaven them. On today’s show she discusses a special type of sponge cake known as The Genoise. No need to separate eggs for this sponge cake, but you will learn what it means to form a “ribbon” as the batter is being prepared. Chef Gail shares her special Hazelnut Genoise recipe from her first book, “About Professional Baking”.

  continue reading

85 episoade

Artwork
iconDistribuie
 
Manage episode 272300752 series 2098900
Content provided by Gail Sokol and Chef Gail Sokol. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Gail Sokol and Chef Gail Sokol or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.

In season 1, Chef Gail did a show on the various types of Sponge Cakes that rely on the air that is beaten into eggs to leaven them. On today’s show she discusses a special type of sponge cake known as The Genoise. No need to separate eggs for this sponge cake, but you will learn what it means to form a “ribbon” as the batter is being prepared. Chef Gail shares her special Hazelnut Genoise recipe from her first book, “About Professional Baking”.

  continue reading

85 episoade

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