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Stéphane Tréand’s Genoa Sponge
2016-11-29
- This Recipe
- Chef: Stéphane Tréand
- Cuisine: French Cuisine
- Course: Base, Sweet Base, Cake For Layer Cakes, Genoa Bread
- Difficulty: Intermediate
- Category: Base
- This Post
- Chef : François
- Category: Recipe
- Posted on: Tuesday November 29, 2016
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Eggs, Oranges, Almond paste,
La version Française se trouve ICI |
The Genoa bread ('Pain de Gênes') is a cake made from almond paste, eggs and melted butter, but only a minimal amount of flour. |
About this recipeThis is the recipe of a sponge cake that is delicious ! Think Almonds, Orange... just splendid. You may use it as a sponge to be used in your cakes, or just plain... you will love it! |
 |
Origin of the recipeThis cake is said to have been invented to commemorate the 1800 siege of French forces at Genoa, when the city’s inhabitants survived largely on almonds.However, despite this it is not actually of Italian origin but French, and was invented by the 1840s Parisian pastry chef Fauvel, who worked at the Chiboust pastry shop. Fauvel initially called it gateau d'Ambroise (Ambrosia Cake) |
Source of the recipeA recipe I learned with my pastry professor, Stéphane Tréand in Costa Mesa, California |
 |
 | See the article I wrote about Stéphane Tréand's school HERE |
Recipes using Genoa Bread  All the recipes using Genoa Bread are HERE |
Ingredients
 | For a mold 7.87" (or 7 7/8" or 20 cm) x 7.87" (or 7 7/8" or 20 cm), or a round mold, 8.66" (or 8 21/32" or 22 cm) in diameter¾ Cup Marzipan (200 grams)⅓ Cup Eggs (120 grams)1 Orange Zest4 Tablespoons Butter (50 grams)3 Tablespoons Flour (30 grams)1 teaspoon Baking Powder (4 grams) |
For a mold 7.08" (or 7 3/32" or 18 cm) x 7.08" (or 7 3/32" or 18 cm)½ Cup Marzipan (112.5 grams)3 Tablespoons Eggs (67.5 grams)0.5 Orange Zest2 Tablespoons Butter (28.1 grams)2 Tablespoons Flour (16.8 grams)½ teaspoon Baking Powder (2.2 grams) |
For a mold 5.9" (or 5 29/32" or 15 cm) x 5.9" (or 5 29/32" or 15 cm)⅔ Cup Marzipan (162 grams)4 Tablespoons Eggs (97.2 grams)0.8 Orange Zest3 Tablespoons Butter (40.5 grams)3 Tablespoons Flour (24.3 grams)1 teaspoon Baking Powder (3.2 grams) |
Pour un rectangle de 10.62" (or 10 5/8" or 27 cm) x 9.05" (or 9 1/16" or 23 cm) ou un carré de 9.84" (or 9 27/32" or 25 cm) x 9.84" (or 9 27/32" or 25 cm) ou un cercle de 11.02" (or 11 1/32" or 28 cm) de diamètre1 ⅓ Cup Marzipan (310.5 grams)½ Cup Eggs (186.3 grams)1.5 Orange Zests⅓ Cup Butter (77.6 grams)⅓ Cup Flour (46.5 grams)1 teaspoon Baking Powder (6.2 grams) |
You will need...
Steps
1. Place inside the mixing bowl: the
2.
If the
Marzipan
(¾ Cup or 200 g), theEggs
(⅓ Cup or 120 g) and theOrange Zest
(1)2.
If the Marzipan
is too hard, just warm it in the microwave10 seconds
to soften it
3. For the
4.
Professionals recommend to not grate the orange on the grater
Orange Zest
, simply use a microplane grater4.
Professionals recommend to not grate the orange on the grater
 | 5. Professional chefs usually scrape the outer skin with the grater placed on the Orange, which will avoid grating the sour white pith ("skin” ). Always leave behind the soft, white pith that lies underneath as it has a bitter, unappealing taste that you simply don't want to include |
6. For the next steps: You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater
For the next steps: You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater7. Whisk to incorporate the
Marzipan
(¾ Cup or 200 g) and theEggs
(⅓ Cup or 120 g)
8. Whisk in the soft
9. Incorporate the
Butter
(4 Tablespoons or 50 g). The butter must be softened first, at room temperature for30 minutes
9. Incorporate the
Flour
(3 Tablespoons or 30 g), theBaking Powder
(1 teaspoon or 4 g)
10. Whisk for
a few minutes
 | 11. The result is a pretty thick dough, not too liquidy |
The mold |
12. I recommend using a silicon square mold, easy to order online
13. The size of the silicon mold is 7.87" (or 7 7/8" or 20 cm) x 7.87" (or 7 7/8" or 20 cm)
13. The size of the silicon mold is 7.87" (or 7 7/8" or 20 cm) x 7.87" (or 7 7/8" or 20 cm)
14. Pour the batter into the mold
15. Spread evenly using a spatula
15. Spread evenly using a spatula
Bake in preheated oven at 
17. Bake for approx.
20/30 minutes
. Put a knife into the sponge and if it comes out clean it is baked.
I recommend to set aside the dough in the freezer to harden it
Result |
Recipes using Genoa BreadAll the recipes using Genoa Bread are HERE |
The other recipe of Cakes For Layer Cakes |
The result and the pix
|
|
Cooking with the same Chef ?
All recipes of Stéphane Tréand |
   |
Cooking with the same ingredients ?
What else to cook with Oranges |
What else to cook with Almond paste |
Recipes...
Lenôtre’s Raisins Grand Marnier Bread
Asian Beef Tacos (“Tacos estilo Asiáticos”)
Stéphane Tréand’s Olive Oil Ice Cream
Pierre Hermé’s Pistachio Crème Brûlée
Barbecue Pork Ribs, Highland Park style
Paul Bocuse’s Quiche Lorraine (the chef of the century)
Pierre Hermé’s Orange and Grand Marnier Crepes
Philippe Urraca’s French Brioche
Julia Child’s Sautéed Mushrooms in Madeira Sauce
Homemade Honolulu style Poke Bowl
Qin’s Chinese Chicken Barbecue
French Mango Coconut Charlotte
Pierre Hermé’s Flourless Chocolate Cake
The Bilbao Brunch
Pierre Hermé’s Vanilla Crème Brûlée
The Fabulous Baked Alaska with Grand Marnier
Philippe Conticini’s Rhubarb Tart
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
Easy Mexican Chicken Tacos
Christophe Felder’s Strawberry Tiramisu
Rabbit Stew, a French delicacy
Thomas Keller’s Financiers (French Almond Cookies)
Thomas Keller’s Dog Treats
¾ Cup Marzipan (200 g)
⅓ Cup Eggs (120 g)
1 Orange Zest
4 Tablespoons Butter (50 g)
3 Tablespoons Flour (30 g)
1 teaspoon Baking Powder (4 g)
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