while on hector’s takes for Basic Sourdough Bread from The Bread Bible, one thing lead to another, so i made a rose bread as on ROSE’S heavenly CAKES: Genoise Rose (page 169). the bread is risen and baked in the same rose bundt pan, coated with baking spray with flour:
i am experimenting with different hydration amounts, simplified rising methods, and replacing 20% of the flour with freshly milled whole wheat. what i adore most is the taste and texture of “freshly milled wheat seeds.”
i’ve been taking hector’s variations of Basic Sourdough Bread since 2006. here are previous hector’s takes on Basic Sourdough Bread
here is the end youtube segment of ROSE’S heavenly CAKES: Genoise Rose (page 169). i love the energy of my star guests. cake unmolding wows, cake syruping wows, and cake styling wows.
a recent posting from rose’s out-cakes reminded me of of a cake i made back in 2008 that now resembles ROSE’S heavenly CAKES: Genoise Rose (page 169). i made cake bible’s genoise classique using a silicone rose bundt pan. the crust didn’t turn uniformly brown and the baking time was nearly twice.
the crust browned more on the tips of the convolutions, which indeed worked out beautifully for a rose shape! also, been a genoise, it didn’t matter to me if the cake turned dry due to the extended baking time: syrup would fix this. in all, the resulting cake had a wonderful texture, airy as usual and deliciously moist after the syrup was applied (and i didn’t need to use more than the usual amount of syrup). it is my suspicion that silicone pans bake cakes moister.
however, before you rush and get a silicone bundt pan, be aware that although i was ‘relatively’ successful with my genoise rose, a silicone bundt pan may not work well for a butter or oil based cake which uses baking powder (something to do with the cake not heating or setting fast enough since silicone runs cooler than metal, or the cake not rising tall enough since clinging on silicone is different than clinging on metal).
these pictures slipped out of my mind as i thought i posted them, here is my completed (now compleated) ROSE’S heavenly CAKES: Genoise Rose (page 169). it is a fabulous sponge cake, moistened with syrup from my favorite valencia orange tree, indeed the first orange tree planted in Hawaii circa 200 years ago.
this is ROSE’S heavenly CAKES: Genoise Rose (page 169), where eggs are whipped til quadruple in volume. the video shows you the best method for folding the flour and melted butter into the foam with minimal deflation.
i am a firm believer that sugar is not the worse thing for diabetics and that gluten free should be sold only to celiacs!. this take on ROSE’S heavenly CAKES: Genoise Rose (page 169) qualifies for both. for me, it was more of a physics and chemistry experiment; when you lack sugar and gluten, you understand cake’s biggest components: texture and structure.
here is my take with splenda granulated (replaced by volume for sugar) and with all corn starch (replaced by weight for flour).
because splenda contributes ZERO volume (and texture), i added 1 cup of finely ground raw macadamia nuts from my friends at Kona Pacific Farmers Cooperative; they also produce the best peaberry coffee i have tasted and can hardly wait to use theirs when making the Tiramisu cake for my take.
music soundtrack: apple iphoto ‘09 theme music, classic
i made a 1.5x batch, and filled the rose pan near full or 1/4-inch from the top rim. sugar free sponge cakes shrink considerably during cooling.
actually, 1.23x recipe is the exact amount, but that becomes difficult mathematics, so instead i prefer to make a 1.5x and use the extra batter for little cupcakes. my preferred cupcake shape is the mini financier, it just comes out always nice, crisp and fits in your mouth nicely.
to make this cake tastier, i doubled the amount of butter (clarified, beurre noisette), this is allowed as Cake Bible has a recipe of rich genoise by simplily doubling the amount of butter.
so what do you expect for a sugarless genoise, with double the amount of butter, mac nut flour, and a crisp all-corn-starch crust? it was delicious and light like a butter cake, the mac nuts brings up the lack of sugar and texture, and no syrup is required. enjoy:
this take is perhaps as good as sugar free and gluten free cake gets. now, if you want it nut free, i will serve you a glass of water instead!
this is the first youtube segment about ROSE’S heavenly CAKES: Genoise Rose (page 169). my guests can tell you all about how to spray the pans, zero out the scale, and using induction to heat eggs!
we made a 2x recipe, one to make the Genoise Rose, and the second to make the Red Fruit Shortcake.
pay attention to the questions about what is superfine sugar and how to make it.
my most proud contribution is using my induction stove to heat the eggs in the most efficient method i know of. i find this method much more convenient (safer, faster, and mess free) than working over a pot of simmering water. this works perfectly with the 6 qt bowl of my stand mixer, which is magnetic and which doesn’t have a bottom foot so the bowl sits directly on the induction stove.
having an fast reading and accurate digital thermometer is the best method to determine temperature, as you can see the high moment on this video happens when the temperature registers as 110oF. i am very satisfied with mines and the company who makes it, for which now i am considering replacing ALL my thermometers to this brand, including my quick read tips on a rope, my fridge/freezer remote, my oven probe, and my pocket infrared.
while editing my photos for my take on ROSE’S heavenly CAKES: Genoise Rose (page 169), i took a small equipment break with my smallest pocket digital scale.
soundtrack: apple iphoto’09 theme music, classic
this is the ultra small pocket digital scale. all i need to remember is a mini scale with maximum capacity of 300 grams and with a precision of 0.01 grams. it is also incredibly well priced. gone are the days where i measure 8 tsps of baking powder or such.
the preferred method to weigh baking powder, cream of tartar, baking soda, salt, and other small dry ingredients is by tsps. however, don’t you often wish there was a scale that can weigh these small ingredients? a pocket digital scale is the answer. it is incredibly easy to use and expertly accurate for baking needs. i am certain, once you discover the advantages of using a scale, soon you will wish for a pocket digital scale in addition to a bigger one.
this completes my family of digital scales, one with capacity of 8000 grams and accuracy to 1 gram, one with capacity of 500 grams and accuracy to 0.1 grams, and one with capacity of 300 grams and accuracy to 0.01 grams. the best part is that all these scales cost less together, than any scale with similar features available 10 years ago!
