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So, is my failed genoise unsalvageable?

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So, is my failed genoise unsalvageable?

Mariko | May 23, 2003 11:17 PM

And did I spell unsalvageable correctly? I just tried to make genoise, but I have a feeling I failed miserably. It is deformed and heavy. I mean, I am assuming the thing isn't supposed to look and feel like a giant brick of cheese? I suspect I did not whip the eggs enough, and then I think I let the melted butter solidify a wee bit too much.

SO, do I chuck it and make something else? This is for a dinner party Saturday night. I was going to use it for the French Strawberry Cake in Baking with Julia. My options are to make either angel food cake or a meringue roulade, but it's likely I'll screw those up, too.

Any suggestions would be most appreciated!

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