Genoise Sponge

Gem-gem

Faults for Genoese sponge:
Sunken: It can also be too much sugar

kah22

avogadro wrote: »

As long as Gordon Ramsay's not going to be there, cussing and swearing at my attempts :eek::rotfl: I have never tried his recipes, but I don't doubt he is a good chef. I am a bit put off by his tv persona if I'm honest!

But I am determined to add some more meals to our (very limited) menu plan, so wish me luck. I'll try some savoury dishes first, as they're more important nutritionally (though I would quite gladly live on cake!)

. I really encourage you to check out Delia Smoth Site she has what she calls an online cookery school (Free - ideal for money savers 😋 ) Have a look at THIS

System

Thankyou! Have bookmarked the page

arbrighton

kah22 wrote: »

Thanks for the feedback Callie22. Under done probable is the answer, and yes an oven thermometer might be useful (now where did I put my old one). As a matter of interest the oven is hardly 18 months old, it's a Neff, one of there CircoTherm range

Definitely worth getting the thermometer.

From new, range style cooker, one fan oven consistently overcooks so I presume runs warm, and hence I put things in 10-20 lower. The 'main' multifunction oven (I use this less as it's the lower one and I'm lazy) tends to run cooler so needs to be on stated recipe temp or slightly over depending on recipe.