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Stéphane Tréand’s Genoa Sponge
2016-11-29
- This Recipe
- Chef: Stéphane Tréand
- Cuisine: French Cuisine
- Course: Base, Sweet Base, Sponge For Layer Cakes, Genoa Bread
- Difficulty: Intermediate
- Category: Base
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Tuesday November 29, 2016
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Eggs, Oranges, Almond paste,
- Print This Recipe
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Print
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. Don't forget to share your photos once you tried this recipe! HERE |
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! |
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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) |
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). For the recipes, see HERE⅓ 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)⅔ Cup Marzipan (162 grams). For the recipes, see HERE4 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) |
For a mold 5.9" (or 5 29/32" or 15 cm) x 5.9" (or 5 29/32" or 15 cm)½ Cup Marzipan (112.5 grams). For the recipes, see HERE3 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 5.11" (or 5 1/8" or 13 cm) x 5.11" (or 5 1/8" or 13 cm)⅓ Cup Marzipan (84.5 grams). For the recipes, see HERE2 Tablespoons Eggs (50.6 grams)0.4 Orange Zest1 Tablespoon Butter (21.1 grams)1 Tablespoon Flour (12.6 grams)½ teaspoon Baking Powder (1.6 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). For the recipes, see HERE½ 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
If the 
4. For the
5.
Professionals recommend to not grate the orange on the grater
Orange Zest
, simply use a microplane grater5.
Professionals recommend to not grate the orange on the grater
 | 6. 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 |
7. 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 beater8. Whisk to incorporate the
Marzipan
(¾ Cup or 200 g) and theEggs
(⅓ Cup or 120 g)
9. Whisk in the soft
10. Incorporate the
Butter
(4 Tablespoons or 50 g). The butter must be softened first, at room temperature for30 minutes
10. Incorporate the
Flour
(3 Tablespoons or 30 g), theBaking Powder
(1 teaspoon or 4 g)
11. Whisk for
a few minutes
 | 12. The result is a pretty thick dough, not too liquidy |
The mold |
13. I recommend using a silicon square mold, easy to order online
14. 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. 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)
15. Pour the batter into the mold
16. Spread evenly using a spatula
16. Spread evenly using a spatula
Bake in preheated oven at 
18. 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 Sponges For Layer Cakes |
The result and the pix
|
|
Share Your Photos
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 |
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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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