About this Event
Learn how to make the perfect airy and light French Sponge Cake, also known as a Genoise Cake and a beautiful mirror glaze.
We will go over tricks and techniques of achieving uniformity and consistency in each batch, as well as learning the science of natural leavening with eggs vs with commonly used leavening agents.
In addition, we’ll make/learn the proper fillings and topping ratios to match the spongy light textures of your Genoise.
Each student will make small Genoise cakes, serving a total of 6 portions.
No refunds for this class, but you can give your ticket to a friend or family member if you cannot use it.
Event Venue & Nearby Stays
The Pastry Project, 165 South Main Street, Seattle, United States
USD 165.83
