Genoese pasta recipe from of 03-05-2010 [Updated on 09-05-2018]
Genoese pasta or pâte génoise to put it in French is an excellent base for cakes similar to sponge cake.
The difference between Genoese pasta and sponge cake consists first of all in the preparation: la pâte génoise it is prepared hot by mixing the ingredients in a bowl in a bain-marie, beating the eggs with the sugar, these become frothy due to the heat on the eggs. The dough is then baked in the oven where it will not grow because the "leavening" occurs while the eggs are being whipped. In addition, the Genoese pasta provides for the addition of butter in the dough making it softer and "spongy"
The sponge cake dough, on the other hand, is prepared cold and subsequently grows with the heat of the oven.
Genoese pasta is a base used a lot in Anglo-Saxon countries unlike sponge cake which is the most used base for cakes here.
For the preparation of my mom's birthday cake I decided to use this base as an alternative to the usual sponge cake and I was enchanted, here is my recipe, to see the finished cake instead ... you have to wait for tomorrow;)
How to make pâte génoise
In a non-stick saucepan, melt the butter.
Boil the water in a pot, as soon as it starts to boil, turn off the flame and put the bowl with the eggs and sugar on top (the bowl should not touch the water but only be heated by the steam).
Start whipping the eggs and sugar with an electric mixer
Beat until they rise enough to triple the volume
Then remove the bowl from the pan with the boiling water and continue to blend until the mixture has cooled.
Now add the flour, starch, vanillin and a pinch of salt with a sieve and mix gently with a wooden spoon, with a movement that goes from the bottom upwards so as not to disassemble the mixture.
Now add the butter (pour it along the edges to prevent it from deflating), always mixing gently with a movement from the bottom up
Grease and flour a 24 cm cake pan and pour the genoise pate mixture into it
Bake the genoise pasta at 180 ° in a preheated oven and bake for about 30 minutes
Transfer the Genoese pasta (or patè genoise) to a wire rack and allow to cool.
And here is your cake base ready to be filled;)