Beat the butter and caster sugar until light, pale and fluffy. I love hearing from you! For the recipe here, The Times Test Kitchen spent two days making cakes, testing recipe after recipe from classic and current cookbooks until we settled on this variant of a recipe I used in culinary school. 1400 East 4th Street, Austin, TX, 78702, United States (512) 476-2279 (512) 476-2279 For this cake, I used a slightly adapted version of Rose Levy Beranbaum’s French Genoise cake. Jan 6, 2020 - Explore Law Office of Marilyn Gale Vil's board "Genoise sponge cake recipe" on Pinterest. The burnt caramel and coffee give it a rich depth of flavour that ordinary frosting just doesn’t have. Required fields are marked *. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you! ill you please move into my neighborhood? Whisk until the caramel and butter have mixed well (make sure to scrape the sides and bottom of the bowl to ensure proper mixing). If you have chocolate scraps, do what bakers often do: Toast and finely crumble the scraps and use them to decorate the sides of the cake. So yes, this blog is where it is OK to play with your food! Texas Pecan Coffee – Best Seller in the House! What kind of decoration? Frost the top. Spread another ¾ cup of the frosting evenly on top. Why this cake recipe works. But it definitely tasted too eggy. Simmer for another 6 minutes and pour the caramel into a pyrex or heatproof jug and leave it to cool completely. (Please see Notes). Happy one year!!! Whether you use a genoise or a chocolate butter cake, the best frosting for layering is not necessarily the thickest or the richest or the one you pile onto cupcakes. Deep, divine, addictive coffee flavours of the coffee genoise and coffee cream combine with a dark chocolate ganache, promising to make this an unforgettable experience. The cakes will be fragile, chilling it makes it easier to handle. My food is a reflection of those amazing experiences! Tag me on Instagram at. Sure, most of us have a little bad cake history: warped and sliding layers, icing filled with crumbs, the occasional dry and flavorless cake. When it came to the leftover frosting though, Mr K didn’t even stand a chance. I want to eat that frosting with a spoon! You could do this by hand, but it is far … So without further ado, here’s The Flavor Bender’s birthday cake – Mocha Genoise Cake with Coffee Caramel Frosting! It is definitely a lovely way to celebrate one year . Remove from the heat. The addition of oil … Consider a square cake or a triangular one. It was a big cake, so there was plenty to go around. Happy Birthday to your blog. I started with my salted caramel frosting recipe, and adapted it from there. I love the bottom of the cake with the chocolate shards. You left the gates in the professional lane my dear. If visions of sugarplums are dancing in your head but the time or talent for holiday baking have yet to materialize, Virginia B. Fruit torte. How exciting! If the sugar is dissolving too quickly for you, you can turn down the heat to slow down he caramelization. The leveler adjusts to different heights and cuts off the uneven tops -- or neatly slices off a top that may have cooked too much. I disagree with you regarding your photos – they are WONDERFUL Some of my recipes might be a little complicated, some might even be too easy, some might make you think I’m crazy (I’ve been told so more than a few times). Keep at room temperature (or freeze) until ready to assemble. You need a cake to celebrate a birthday. All of this gives you the rich flavor of an oil cake, but a lighter feel of a sponge cake. That cake is stunning. What an achievement … and I’m loving your blog re-vamp. . (you know, because mom isn’t right all the time). Which is why this delicious, light, coffee soaked chocolate genoise sponge cake covered with an incredibly addictive coffee caramel buttercream frosting is the perfect way to celebrate one whole year of blogging! It was my blog’s 2 year anniversary last month but I completely missed it, I knew it was coming up but I was so busy I didn’t have time to celebrate! The basic cake recipe could be altered and personalized in the way you desire: color, flavor it, or make it gluten-free. Since it’s a genoise sponge cake, make sure you soak the cake layers well. You can flavor it, adding melted chocolate or coffee or any number of extracts or liqueurs; you can color it or leave it plain. Crispy Coffee Torte: Vanilla genoise cake, coffee buttercream, almond japonaise, marzipan, and toasted almonds. Melted butter or vegetable spray for pans, 10 ounces (about 2 ½ cups) cake flour, sifted three times, 4 ounces ( ½ stick) unsalted butter, melted, Mixed Melons With Rosewater Granita and Pistachios, Rye Shortcakes with Strawberry-Mandarinquat Compote and Citrus Labneh, Armenian Shortbread With Cardamom and Mahleb, Coconut and Cardamom Mandazi with Kenyan Chai, Rolex With Spinach, Bacon, Tomato and Avocado, Beef Short Ribs Braised in Tomato & Red Pepper Stew. The sugar may clump up at this point, and that is OK. Make sure the sugar DOES NOT BURN, by moving the caramelized sugar around. 22.5. The layers need to be generously brushed with the coffee syrup (about ¼ cup per side - 1/2 cup per layer). to go with those recipes. I agree to email updates from The Flavor Bender. On low speed, stream in the melted butter and mix only until combined. And while most cookbooks say to use a long serrated knife, it’s almost impossible to do this successfully -- at least without a surgeon’s steady hand and a surveyor’s level. This cake also looks amazing and that buttercream sounds divine. Invert the pans over a rack, remove the pans, then invert again. I love the chocolate work too. Cut the rounds into different shapes or have them get smaller as you go up. Heat it over medium heat, but keep an eye on the sugar AT ALL TIMES. Spread the rest of the frosting evenly over the cake. A genoise, which relies on whipped eggs for its volume and is composed of essentially equal parts sugar, flour and eggs, is often the basic foundation for everything from birthday cakes to traditional tortes to wedding cakes. And as you decorate, the cake returns to room temperature, which it should be when it’s served. How vertical do you want to go? In other words, you want butter cream. . Hopefully I will learn how to use it soon A note about genoise cakes: They’re very simple cakes, relying on equal parts of the three ingredients with the optional addition of melted butter. Save the leftover bits and pieces for a trifle or make extra tiny cakes out of the scraps. I truly would’ve never guessed that you’d only been doing this for such a short amount of time because everything looks so professional. . I’m glad the frosting won you over… you have to try it!! 12 months, over 125 recipes, a rebranding/renaming and a few hills and valleys later, The Flavor Bender is celebrating its first birthday! It's typically drizzled with a glaze or frosted with a lighter frosting. It’s got layers of flavour, with the coffee and the burnt caramel and the buttery sweetness and all the rest of it. It can absorb A LOT of flavour! I used the beater’s whisk but do not use the beater. First of all, HAPPY BLOGGING BIRTHDAY!!! So though a cup of sugar and a cup of cake flour may seem comparatively equal, by weight they’re almost 2 to 1. Get my curated collection of the Top 10 Flavor Bender recipes! With this fun little tool, you can cut your layers quickly and evenly, as well as level off the tops, without driving yourself mad with rulers and improvisational geometry. Yay! See more ideas about sponge cake recipes, cake recipes, sponge cake. I’d recommend making it a 5 ingredient cake and adding vanilla extract to the recipe. And I’m very proud of how far I have come. This would be so much fun to make. I’m Dini, a third culture kid by upbringing and a food-geek by nature. This cake looks amazing! Short dough or almond short dough circle, genoise or almond sponge, raspberry or apricot jam, vanilla or kirsch flavored dessert syrup, vanilla or kirsch flavored buttercream, 3 different kinds of small fruits, apricot glaze, sliced or chopped almonds. Transfer about 1 ½ cups of the egg mix into the melted butter and mix the butter through the egg mix. It’ll also be delicious in a trifle. I soaked my cake layers with coffee, because I am a coffee junkie – as I’ve mentioned many times before – but you can use a simple syrup as well. This classic cake is … Prepare génoise cake batter. I did have that frosting with a spoon, and my finger… I couldn’t help myself! I caramelize white sugar till it turns dark amber in colour. Brilliant. You DO NOT want to miss out on that! Before I started this blog an year ago, I had a place on the Internet where I documented things I cooked and baked, but never really shared recipes, just pictures. but the philosophy behind it is still the same, weighed without the shell (about 8 XL eggs), I love seeing what you’ve made! The star of this cake however is the buttercream frosting! This cake is amazing and the decoration…out of this world! Congratulations on your first year of blogging! Your blog is fantastic! Prep Time: 15 minutes. Ingredients. If you’re going the chocolate route, however, you want a somewhat richer foundation than a genoise. Read the International Delights Coffee Creamer Kahula Flavor discussion from the Chowhound Coffee Tea food community. So glad that we are blogging buddies. But I never really thought it was something I could realistically pursue until my husband convinced me that I should go for it, probably because he couldn’t take another minute of my talking about it. Place a dab of buttercream on your cake board and secure one layer of the mocha genoise on top of it (smooth base, down). You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST and GOOGLE-PLUS too. Add the cream and whisk for a few more minutes, until you have a soft, creamy, nicely whipped frosting. If your cakes have domed, for example, or fallen somewhat, no worries. Love your pictures and style. It’s called simple syrup and it’s precisely that: a syrup made simply of equal parts water and sugar. Roughly measure ¾ cup of frosting onto this layer and spread it out evenly. Genoise will absorb lots of sugar syrup for an extra layer of flavor and moisture. Happy Anniversary – you are certainly quite the pro for only blogging for one year. Or, for your white cake, make a vanilla syrup spiked with cassis or a … In a bowl, triple sift the AP flour, corn flour, and cocoa powder, together. Then, you’ll need a few simple techniques borrowed from the pros: brushing the cake layers with simple syrup (which allows you to riff flavors as well as keep your cake wonderfully moist); using a simple tool, the cake leveler, to make perfectly even layers; and briefly freezing the cake layers for easier frosting. 9. I actually just bought my first DSL camera. Place this mixer bowl in your bench mixer and with your balloon whisk attachment - whisk the mix on medium high for 5 minutes. I’m so impressed with the amount you’ve been able to achieve in just 1 year, can’t wait to see what you bring for us in year 2! , OMG this cake looks fantastic! As for the decorations – I made chocolate “shards” that were painted with cocoa butter. And maybe also because he absolutely loved every thing I cooked/baked. Brilliant cake and flavours – it all looks so yummy! Take care not to deflate it too much (there will be some deflation after the butter mix has been added). So have the right tools on hand because even for a traditional round layer cake of two or more layers, you’ll need to cut the cakes in half and level the lines. Now that you have your three elements (cake, frosting, syrup), you’re ready to use your imagination and assemble the cakes to fit that vision. Can’t believe you’ve only been blogging for one year. . Happy Anniversary Bender of Flavors! If you like, you can use a boxed cake mix for convenience. Sift half of the flour mix into the whipped egg mixture and fold through gently using the same whisk attachment from the bench mixer (the balloon whisk), or a rubber spatula (I use the balloon whisk). It’s been one amazing year!! So instead use a cake leveler (see Cookstuff, below). As for the cake … wow! Place the final layer on top (smooth base facing up again). Dissolve the sugar in boiling water, cool and flavor it with citrus, spices, liqueurs, herbs or extracts. Take the caramel off the heat and add the warm cream & salt and stir. like my cake too , Congrats! So what are some creative cake flavors to try? Place the cut and brushed layers in the freezer for about an hour. Add the butter + egg mix and fold through gently. I used the dry caramel method – this way it turns to caramel faster, so you have be near the stove and keep an eye on your sugar the whole time. Absolute perfection honey! I like to add a bit of rum to the syrup, but you can use vanilla or coffee, whatever flavor you'd like. Happy anniversary, Dini (or blogiversary, I should say!) The chiffon cake is a hybrid of the sponge and the genoise. While warm, brush this over the cake layers, on both sides. Although you can make a chocolate genoise (just sift in cocoa with the flour), the result will be a light, airy cake with a subtle chocolate flavor. To make a double boiler, fill a saucepan with an inch or two of water and bring to a simmer over medium heat. And awful pictures at that. Don’t worry if some crumbs get mixed in with the frosting on the cake’s surface (just keep them out of the rest of the frosting in the bowl). This birthday cake totally takes birthday cakes right over the top. All the sugar will eventually caramelize into a dark amber colour, with no clumping up. After all, the best way to cook more is to make it fun and enjoyable. Congratulations. Birthday parties, holiday soirees, coronations: They’re all perfect occasions for a good layer cake. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! Congrats on your first, of many, years I love coming to your blog and seeing your super creative recipes. I thought about a drip decoration but it’s so overdone these days, so I decided to go for something that looked different and a little rustic. I knew cooking, baking and experimenting with food was my calling a long time ago, long before I considered anything else as something I would want to do for the rest of my life. Although it sounds like it’s going to be really sweet (caramel buttercream…), the strong coffee flavour mellows it way down. Rotate pans and bake 10 minutes more. The eggs, sugar and cake flour need to be in equal proportions by weight, not volume. It’s elegant and beautiful! Carefully wrap the cake layers in plastic wrap and chill in the fridge until the buttercream is ready (or overnight). I love working with chocolate, and even though it’s not the most friendly beast to work with, when you get it right, it gives me a whole lot of satisfaction! Delicious chocolate sponge cake layers soaked in coffee and covered with what is probably the best buttercream frosting that I have ever made, an AMAZING coffee caramel buttercream frosting! I’ll be doing a tutorial on how to make those Painted Chocolate Shards in a few weeks! Join the discussion today. Gradually fold in. ½ cup (70 g) all-purpose flour. Happy blogiversary Dini! In another bowl (with a capacity of at least 2 cups), place the melted butter. See this how to by David Lebowitz for tips on how to caramelize sugar using the dry method. Place another cake layer on top (smooth base facing up this time). Thank you Diana! (You know the cake is done when you gently press down on the top of the cake in the center and it springs back up and the sides are starting to shrink away from the sides of the pans). Waiting for it to arrive. Leave them to cool for a few minutes and turn them out on to a wire rack to cool completely. Popular Chiffon Cake Recipes: Chiffon Cake You can use this immediately, or store it in the fridge - but whip the frosting before use, and let it come to room temperature. Most layer cakes are made with either a standard genoise (also known as a sponge cake) or a creamed butter cake. There are links on this site that can be defined as “affiliate links”. One AWESOME cake, and I’d loooooooooooove a huge slice, Thank you so much Winnie!! I’ve already posted a recipe for Vanilla Butter Cake, and Velvety White Cake.If those cakes are so good, and they are, why do we need another recipe? Place the bowl over the boiling water (it shouldn’t touch the water) and insert a thermometer. Thank you so much Helen!! We would have so much fun! And congrats on your blogging anniversary! Cream of tartar: An important ingredient that helps stabilize the meringue, making it billowy and light as air. Those layers inside look just perfect and you’ve definitely sold the frosting to me. One that’s adaptive and can act as both decoration and mortar. Freeze them for a surprise individual dessert or an ad hoc afternoon tea or frost them and give them to your kids. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! To celebrate The Flavor Bender’s one year of existence, I will be sharing with you some super cool and fun recipes (seriously, wait till you see them!) Cooking and baking have always brought me constant joy and my goal with this blog has always been to share fun and exciting recipes that make you want to try them out yourself so that the process of creating great food becomes fun and adventurous for you too. I actually prefer this method over the wet caramel method, because I know my caramel won’t crystallize this way. Genoise, coffee flavored buttercream, coffee flavored dessert syrup. Cool the cakes in the pans on a rack for 15 minutes. Found you over at #SaucySaturday link up! With a genoise, clarified butter is used to enrich the batter, which is made by beating whole eggs, sometimes with additional yolks, together with sugar, over warm water. The lesson? CONGRATS ON TURNING 1!!! Even my husband – who isn’t a big fan of sweet things and isn’t too into frosting – thought that this was the best frosting I have made so far. My photos are still far from spectacular, but I’ve learnt more in the last year than I did in all the years before that and since I got my very first point and shoot digital camera back in 2006! You want a frosting that not only can hold up to construction, but specifically aids in it. It’s a quintessential genoise, made with a little butter. It’s truly a masterpiece! Add remaining flour, then the rest of the coffee and butter. Combine both and make smooth batter. A birthday isn’t really a birthday without a cake now is it? Dini – you have an amazing blog (one of my favorites), and I wish you many more years of happy blogging! Ingredient notes: Dark rum: A small amount for flavoring the simple syrup, which moistens the cake. Brushed on the baked and cooled cake layers, it provides moisture to a cake that may or may not have it otherwise, as well as a surprise layer of additional flavor to a normally one- or two-dimensionally flavored cake. You are good, girl! Find me sharing more inspiration on Pinterest and Instagram. Start with a cake recipe that you can use over and over again, one that can stand up to cutting and stacking and can be adapted to many methods and flavors. Alternatively, just line the bottom, and butter and dust the sides with a light coating of cocoa powder. Return to low heat and stir frequently until the caramel has completely dissolved. Set aside. Line a 15 1/2- by 12- by 1/2-inch baking sheet with aluminum foil; grease and flour foil. Cake Flavors and Filling Combinations. The coffee caramel buttercream frosting is my recipe. As with any architecture, the key to a successful layer cake is the building materials. The right basic cake recipes -- one for a white cake, another for a chocolate -- and the right kind of frosting -- French butter cream -- are the foundation. 6" (Serves 6-8) 18. And since -- unlike Marie Antoinette, for whom baking was not a part of the job description -- you’ve actually made a cake for the party, the only pounding at the gates will be your guests, impatient for the festivities to begin. Rose Levy Beranbaum’s French Genoise cake, Coffee Affogato Ice Cream Sundae (Caramel Coffee Cake Flavor), Chocolate Swiss Roll with Salted Caramel Frosting, Perfect Vanilla Buttercream Frosting (Tips to get Creamy Vanilla Frosting), Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. And with the frosting – I make a caramel sauce first. You have to have a belated celebration for your blog! Lightly butter and line three 9 inch cake pans with parchment paper. I CAN”T believe that your’ve only been blogging for one year! See more of what you guys create, to see/hear how you’re inspired and to get ideas from everyone for future posts! You are very artistic! Hi! Add the coffee granules and stir till they dissolve. Because of this versatility, it’s worth taking the time to master a genoise recipe you like. . Combine the coffee and sugar in a small saucepan and heat until the sugar has dissolved. . Make an orange simple syrup to flavor a chocolate cake or a coffee syrup to flavor a vanilla cake. Wishing boatloads more of success and many more readers . Remove one of the coated layers from the freezer and place it on a cake stand or elevated flat surface that you can rotate. You will need two (8-by-2-inch) round cake pans. Whisk continuously until the temperature reaches 110 degrees, about 3 to 4 minutes. A layer cake is a celebration in sugar. Or cut and frost a stack of semicircles for a moon-shaped cake. Here's a small … For a four-layer cake, level the layers, cut each in half horizontally, and frost. To use a Génoise cake when making filled, layered cakes, use whipped cream or Butter Cream Filling flavoured with coffee, chocolate, praline or liqueur, and decorate with fruit or nuts. We have the same blog birthday week! Simmer the mix until it reduces to about 1 1/2 cup of coffee syrup, that is sweet, but not too sweet. Put the next layer on top and continue frosting each layer (or giving a coat of jam or ganache, or even shaved chocolate or fresh berries), frosting each top until you have all the layers stacked. Maybe because she’s too busy partying in her Manolo Blahnik shoes, punk princess Marie Antoinette, as conceived by filmmaker Sofia Coppola, never offers cake to the angry rabble. Put a little food coloring into some of the frosting and make purple layers or have some raspberry jam ready and spread thin strata of that. Place the bowl over a pot of simmering water (make sure the water is not touching the bowl), and whisk continuously until the eggs are lukewarm, about 3-4 minutes. I’m not sure if a cake can be both luxuriously rich and light at the same time, but this one seems to pull it off quite well. For a two-layer cake, level the layers and frost. I’m not going to share with you the tutorial for the chocolate shards today, but I definitely will at some point in the near future. And, unlike many other high maintenance accouterments of civilization (ball gowns, say, or multistoried powdered wigs), you don’t need a team of experts to accomplish it. This is a huge added benefit, as it will allow you to create a very smooth surface. Here’s to another year Dini! Brush the cake with simple syrup -- you shouldn’t soak the layers, but instead lightly moisten them. Happy blog-birthday Dini! With rack in lower third of oven, heat oven to 450° degrees. Make an orange simple syrup to flavor a chocolate cake or a coffee syrup to flavor a vanilla cake. So I owe this to blog to Mr K, my wonderful husband, who encouraged me every step of the way to follow my dream wherever it might take me, and although right now I’m not sure where that might be, I still love doing what I do, and the chance to share it with you all! 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