Stéphane Tréand's Genoa Sponge

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Stéphane Tréand’s Genoa Sponge

Chef: Stéphane Tréand

Cuisine: French Cuisine

Course: Base, Sweet Base, Cake For Layer Cakes, Genoa Bread

Difficulty: Intermediate

Category: Base

Category: Recipe

Posted on: Tuesday November 29, 2016

Ingredients : Eggs, Oranges, Almond paste,

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 recipe

This 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 recipe

This 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)

**** INGREDIENTS ****

**** 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 diameter

● ¾ Cup Marzipan (200 grams)

● ⅓ Cup Eggs (120 grams)

● 1 Orange Zest

● 4 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)

● 4 Tablespoons Eggs (97.2 grams)

● 0.8 Orange Zest

● 3 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)

● 3 Tablespoons Eggs (67.5 grams)

● 0.5 Orange Zest

● 2 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)

● 2 Tablespoons Eggs (50.6 grams)

● 0.4 Orange Zest

● 1 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 diamètre

● 1 ⅓ Cup Marzipan (310.5 grams)

● ½ Cup Eggs (186.3 grams)

● 1.5 Orange Zests

● ⅓ Cup Butter (77.6 grams)

● ⅓ Cup Flour (46.5 grams)

● 1 teaspoon Baking Powder (6.2 grams)

**** STEPS ****

**** STEPS ****

1. Place inside the mixing bowl: the Marzipan (¾ Cup or 200 g), the Eggs (⅓ Cup or 120 g) and the Orange Zest (1)

2. If the Marzipan is too hard, just warm it in the microwave 10 seconds to soften it

3. For the Orange Zest, simply use a microplane grater

4. 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

7. Whisk to incorporate the Marzipan (¾ Cup or 200 g) and the Eggs (⅓ Cup or 120 g)

8. Whisk in the soft Butter (4 Tablespoons or 50 g). The butter must be softened first, at room temperature for 30 minutes

9. Incorporate the Flour (3 Tablespoons or 30 g), the Baking 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)

14. Pour the batter into the mold

15. Spread evenly using a spatula

16. Bake in preheated oven at 360 °F / 180 °C until golden brown

17. Bake for approx. 20/30 minutes. Put a knife into the sponge and if it comes out clean it is baked.

18. Unmold. Wrap airtight

19. I recommend to set aside the dough in the freezer to harden it

20. Unmold. Wrap airtight

21. To use in a layer cake, you may slice and soak with syrup

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