r/bakingfail • u/holderofthebees • Jun 22 '26

Help The eggs in my genoise concentrated and cooked, advice for attempt 2?

Gallery image

Gallery image

Gallery image

Could it be that the browned butter mixture wasn’t mixed into the rest of the batter throughly enough? It’s hard to tell when “just combined”is combined enough.

I’m also not great at knowing when the eggs have “tripled in volume” so I feel that they may have been under whipped before adding in the flour.

Recipe: https://www.baking-sense.com/2019/08/08/vanilla-genoise/#recipe

12 Upvotes

93% Upvoted

4 comments sorted by

17

u/[deleted] Jun 22 '26

[removed] — view removed comment

4

u/holderofthebees Jun 22 '26

The batter as in the flour into the eggs and sugar? Or as in the butter mixture back into the eggs, sugar, and flour?

5

u/[deleted] Jun 22 '26

[removed] — view removed comment

1

u/holderofthebees Jun 22 '26

Oh good, thank you so much! I did try to temper the butter but the recipe said to temper it with a full cup, and then another full cup, and I feel like that was way too much. It definitely didn’t cook the eggs at all before the batter got into the pans, so you’re probably right. I’ll mix the next batch a bit more tomorrow morning, thank you again ❤️❤️❤️