Genoise Fun

Genoise Freestyle Bath

I was experimenting with different ways to get/keep the eggs and sugar warm while beating them for a genoise.

The recipe came from James Beard’s American Cookery. I was tinkering with different recipes for a large project due in a few days. The instructions referenced suspending the mixing bowl over (but not touching) hot water on the stove (like a double-boiler, but for the not letting it get to build part).

To be honest, I didn’t really feel like dealing with it, and since I was already in the mood for experimentation, I decided to get creative (risky).


Click to see it in action!

I stoppered the sink and filled it with hot tap water and put my bowl with eggs and sugar in it. First I mixed by hand with a spatula just to start it getting incorporated. Once it got to about body temperature, I used the hand-held electric whisk.

At a certain point, I gave in and just let the momentum spin the bowl around. It’s too early to speak about results, but this was by far the most fun I’ve had beating a genoise!


It seemed to work out just fine, tripling in size as indicated.


Video link:

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