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

Discussion in 'Pastries & Baking' started by kikina, Aug 17, 2015.

  1. kikina

    kikina

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    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?
     
  2. fablesable

    fablesable

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    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 /img/vbsmilies/smilies/biggrin.gif
     
  3. flipflopgirl

    flipflopgirl

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    Scratched pans can make a cake stick.

    Have you tried lining with parchment paper?

    mimi
     
    Last edited: Aug 17, 2015
  4. flipflopgirl

    flipflopgirl

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    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
     
  5. flipflopgirl

    flipflopgirl

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    Sorry...edit for snarkyness.

    mimi
     
    Last edited: Aug 17, 2015
  6. chefross

    chefross

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    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.
     
  7. kikina

    kikina

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    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
     
  8. fablesable

    fablesable

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    Take some pictures and show off your finished product to us. We love to see what people create! /img/vbsmilies/smilies/biggrin.gif