Category Archives: Eggs

Genoise

Genoise

In 1892 Grover Cleveland is elected President of United States, Sir Arthur Conan Doyle publishes The Adventures of Sherlock Holmes, Thomas Edison receives a patent for a two-way telegraph and most pertinent to this particular post, it is also when the genoise cake was reportedly born. That is over a hundred years of bakers throwing their hands up in surrender and waving their white kitchen towel in a show of defeat and utter frustration. That, my friends, ends today. You will learn how to make the perfect genoise which will then be used in a stunning Fraiser cake.

Eggs

Eggs

Eggs…are magic in baking. Seriously. They truly are. The whites mimic little clouds that mystically lift and elevate anything they come in contact while egg yolks are so succulent and transform humble ingredients into the most luscious creams, curds and custards. Can you tell that I just am a bit enamored with these little guys?

The Science.  Let’s have a look at the main components of eggs, their structure and function, shall we?