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Help my sponge cake and Genoese is always sticky on top and deflates!

post #1 of 8
Thread Starter 
Ok so I love baking and cooking and do all kinds and I'm pretty successful, but I can not for the life of me make mini sponge cakes in small mini popover pans or even a Genoese.

I beat the eggs a long time in my stand mixer 5-10 min till pale and fluffy, I have tried alternating , even whips up separated eggs. But the results are the same tops are very sticky almost like sugar caramilzed on top, they won't come out of a buttered tin, I don't know what I am doing wrong! Help please?
post #2 of 8

Just a few things off the top of my head this morning as I am running out the door.

If a homemade cake has a sticky top crust, the following problems may have occurred:

 The cake was stored while still warm.
 The liquid might be over measured or too much sugar (as sugar is hydroscopic)
 The cake was under-baked - the oven temperature was too low and/or the baking time was too short.
 The air humidity was too high.

 

I have to run however, I can elaborate more on this later if needed. HTH a little :D

post #3 of 8

Scratched pans can make a cake stick.

Have you tried lining with parchment paper?

 

mimi

post #4 of 8

If you are going to grease with butter you need to add a flour layer on top.

 

Better yet make your own bakers release.

Equal parts oil, veg shortening and flour.

Stir it up and paint the pans with a thin layer THEN put your parchment down.

 

Popover pans are too tall for cake techniques.

You will need a cupcake liner.

 

mimi

post #5 of 8

Sorry...edit for snarkyness.

 

mimi

post #6 of 8
Quote:
Originally Posted by flipflopgirl View Post
 

If you are going to grease with butter you need to add a flour layer on top.

 

Better yet make your own bakers release.

Equal parts oil, veg shortening and flour.

Stir it up and paint the pans with a thin layer THEN put your parchment down.

 

Popover pans are too tall for cake techniques.

You will need a cupcake liner.

 

mimi

 

This is what I thought.

Any sponge or Genoise I've ever made was in a jelly roll pan never any thicker than 1/2 inch of batter.

post #7 of 8
Thread Starter 
Thank you for all the replies!
So since I bake them in popover pans cuz I love mini everything and I always want to soak or wet them in a liquore too.

The problem has always been getting them out, so yes maybe I didn't bake them all the way ( didn't want them dark) and the non stick pan tend to darken them quickly so that could be.

When I was removing them this time they looked good on top but when they came out the bottom had all shrunk so maybe a sponge cake is too soft and also you are right it is hard to grease and flour them, got the butter in but hard time flour them!

I ended up switching recipes to " cake boss spong cake" it is a heavier dough and thicker than a traditional one, but since I soak them those turned out okay.

I just wanted to master the Genoese and sponge I may try it in a traditional pan or jelly roll and see.
But thanks again to you all!
Gloria
post #8 of 8

Take some pictures and show off your finished product to us. We love to see what people create! :D

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