This week’s recipe selection for the baking group, Tuesdays with Dorie: Baking with Julia,
is French Strawberry Cake (pages 273-274). The Genoise Cake recipe is on pages 39-40.
This recipe is from the book, Baking with Julia, by Dorie Greenspan.
The contributing baker for this recipe Flo Braker.
Host bakers are: (recipes can be found on their blogs)
Sophia of Sophia’s Sweets
Allison of Sleep Love Think Dine
I was excited to try this recipe. I’ve made genoise cake before and loved it. However, this recipe took a different turn with the process of making the genoise cake. It didn’t work out for me…twice! When I inverted the genoise cake out of the pan, it had a thick, uncooked appearance. Apparently, not a success.
I opted to not make this cake again. I prefer to make genoise the traditional way; namely, heating the eggs and sugar before beating them.
I look forward to seeing this cake made by the other TWD:BWJ bakers.
Life has been so busy for me lately, I will not be posting a baking tip. Next time…
FOLLOWUP: THIRD TRY
I made the French Strawberry Cake for the third time, using the genoise cake technique per the author, Flo Braker. At first, it seemed like I nailed it. But, when I cut into the decorated cake, the bottom layer was tough. So,there was only 50% success here.
I tried. The revamped recipe technique for the genoise cake by Flo Baker is not a keeper for me.
I did not cut it in thirds. I used an 8-inch pan, as indicated in the recipe, but this made for a cake lacking height. So, cutting it into thirds seemed fruitless.
I did not add sour cream to the whip cream. It didn’t seem justifiable to buy a container for only 2 tablespoons. I did, however, increase the amount of heavy cream to 2 cups. Added confectioners sugar instead of granulated sugar.
Going forward, I will use a genoise cake recipe using the ‘classic’ technique. Will make it in a smaller pan, with higher sides, like a 6-inch pan.
This cake makes for a pretty dessert when piped with cream and dispersed with strawberries throughout.
Below is the process of cooling, cutting and decorating the French Strawberry Cake.
Peace in Baking,
Baking is my Zen…sweet nibbles for the soul
NOTE: DO NOT use my photography WITHOUT MY PERMISSION.