Gateaux

Question 1

How to prep tin for a genoise sponge?

Answer 1

Melted butter, disc of parchment, melted butter, sugar, flour, tap off excess

Question 2

What temperature and what shelf to bake genoise?

Answer 2

180C, middle shelf

Question 3

How to tell genoise is cooked?

Answer 3

Coming away from sides
When pressed feels equally spongy
Golden brown

Question 4

Why has the genoise mixture failed to double in volume?

Answer 4

Water underneath the bowl not hot enough

Mixture not whisked for long enough

Question 5

Why has the genoise mixture started cooking around the edge of the bowl?

Answer 5

Water underneath the bowl is too hot

Question 6

Basic quantity for a genoise sponge?

Answer 6

125g flour, 125g sugar, 55g butter, 4 eggs