Genoise Rose with Triple Sec Syrup

This week with the Heaenly Cake Bakers group the selected project was the Genoise Rose soaked with a Triple Sec syrup. But first a little about the genoise cake. Genoise is a french term for a sponge cake that was originally taken from Italy. Its distinguishing technique is that the eggs and sugar are heated together over hot water before being whisked. The genoise is usually used for special occassion cakes, wedding cakes, jelly rolls and petits fours. The crumb is strong and capable of holding liquid without getting soggy. The cake is typically soaked in flavored syrups to add moisture and another layer of flavor. Some versions have no butter while others can have 2-8oz of butter. The key to success is in the folding of the dry ingredients into the whipped eggs. Since the eggs are whipped to add tons of air it is important to keep it there. Therefore a light hand in folding is a must, so read the directions in your version very carefully.

This week it was Rose Levy Beranbaum's version, the Geniose Rose baked in a metal rose tube pan. I however do not have a rose pan but I do have a mini bundt pan just waiting for its chance to shine. The last time I used this pan was a disaster. I was being very stubborn (if you know me you will agree I can often be very stubborn), I just did not want to use a "baking spray". There was something chemical about it that I was not willing to expose my family or friends to. I buttered the pan diligently then floured it. Alas it was not enough and sadly my little cakes would not come loose from the pan. This time I wanted not only the little darlin's to come loose but I wanted them to remain completely in tack, no divots. Where am I going with this you ask? All this was just to make a point, that being- use a baking spray with flour as the recipe suggests when preparing the pan of your choice for this project.

Back on track now. The list of ingredients is pretty short with two very interesting changes from the verison I usually prepare. Rose calls for beurre noisette (or clarified butter) this adds a delicious nutty taste to the cake. Vanilla, eggs, sugar, cake flour and cornstarch also different from my norm. The cornstarch and cake flour will help give the cake a nice rise.

After preparing your pan of choice set it aside. Next is preparing the neurre noisette (aka: brown butter). To do this heat the butter (a little more than called for) in a heavy saucepan until the milk solids are golden. Then strain out the solids through a fine-mesh strainer into a heatproof cup.Stir in the vanilla, cover and keep warm.

As I mentioned earlier the eggs and the sugar are warmed over a pan of simmering water just until lukewarm to the touch, stirring constantly. They are then whipped on high for at least 5 minutes. The eggs will be light yellow, thick, airy and quadruple in volume. While you whip the butter, sift the flour and cornstarch; set it aside.

Now on to the mixing and folding. Take about one cup of the egg mixture and whisk it into the butter mixture. Sift half of the flour-cornstarch over the top of the egg mixture. With a large balloon whisk fold gently yet rapidly until the flour has been absorbed. Repeat with the remaining flour. Fold in the butter mixture just until incorporated. Pour the batter immediately into the prepared pan. Bake 20-30 minutes on 350 degrees. The genoise cake should be unmolded as soon as it has been baked, onto a wire rack that has been coated with baking spray to avoid collapse. Yay! Success! The little cakes fell out of the pan with ease! Ok, so maybe I'll keep a can around to use with this pan. Let cool completely.

In the meantime preparing the syrup is a snap. Sugar and water are combined to make a simple syrup to which Triple Sec is added when cooled. I can easily see that any number of liquours can be used for flavoring. The cake is soaked with this syrup after it has cooled completely.

I found this cake to come together easily, have a beautiful fine crumb and hold the syrup well- as stated in Rose's introduction to this cake. On the same note, I found it to be extremely dry and I needed additional syrup to make it edible on its own. That being said I would not hesitate to use it again in a Tiramisu Cake or any other cake that was to be soaked with a syrup.

I look forward to next week's ice cream cake!