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  • Size of ingredients in video vs recipe

    Posted by Bill Mason on May 17, 2025 at 20:32

    In the Genoise Sponge cake, the recipe calls for 430g of eggs. In the video, there is clearly not that many eggs. Is the video a smaller cake? Does the 430g of egg cake take longer to bake? What size is the spring form pan?

    Sol Damiani replied 4 weeks, 1 day ago 3 Members · 4 Replies
  • 4 Replies
  • Sussan Estela Olaya

    Administrator
    May 17, 2025 at 21:16
    Level: favicon spaced Scoolinary Team

    Hi Bill.

    For this Genoise sponge cake recipe using 430 g of eggs, the total amount of batter is approximately 1000 grams (1 kg), based on the following:

    • 430 g of eggs
    • 285 g of sugar
    • 285 g of flour

    This gives us a base to determine the appropriate mold size.

    Recommended round mold:
    For light and airy Genoise-style sponge cakes, it’s best to use a mold that is 8 to 8.5 cm tall, filling it up to 2/3 of its height with batter. The ideal diameter is between 22 and 24 cm.

    Alternatively, you can divide the batter into two molds, each 18 cm in diameter and 7 to 8 cm tall.

    The baking time and temperature remain the same as indicated in the original recipe, since the total amount of ingredients hasn’t changed.

    I hope this information is helpful.
    Best regards.

  • Bill Mason

    Member
    May 17, 2025 at 21:27

    This is helpful. I am a beginner in pastry. It is impossible for a beginner to make this properly since there is no discussion of what you have explained. We watch the video where all the batter is put into the mold. When a beginner makes it, there is a huge 1000g of batter to be put into one pan! By the way, the recipe instructions suck compared to the detail that is the video

    • Sussan Estela Olaya

      Administrator
      May 17, 2025 at 22:57
      Level: favicon spaced Scoolinary Team

      Hi Bill, thank you so much for taking the time to share your feedback. We completely understand your point, and we truly appreciate this kind of input as it helps us improve.
      I’ll pass your comments along to our content team so they can take them into account and work on making sure the recipes and videos are better aligned and clearer for everyone at Scoolinary, especially those who are just starting out.
      Thank you again for your trust and for being part of the community.

      We’ll keep growing and improving together! 🙌🏻

  • Sol Damiani

    Administrator
    May 21, 2025 at 17:03
    Level: favicon spaced Scoolinary Team

    Hey there Bill!👋

    Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

    I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

    I hope Sussan’s answer helped you. Please let us know if it did. And Thank you again for your feedback. We’ll make sure to adjust the info for everybody to be able to accomplish a good result.

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