I was diving into this amazing KP post(nerding), and I could not get what are these percentages! They don’t seem to be funct like Baker’s Percentage! I would appreciate it if you can please explain otherwise I will loose my sleep until I figure it out :))
Fantastic article. I have always loved Taiwanese and Japanese chiffon cakes, and not loved (most of all my own) genoise. I am anxious to start afresh and start making all of these sponges again now that I have more knowledge about "what the heck is going on" with the eggs. Your ricotta lemon recipe is going to be first though. Thank you!
Very interesting. From my German background I’m used to cakes with a genoise batter. What I never understood - or liked - is the typical American ratio of cake to filling: very thick layers of cake with very thin layers of filling.
So helpful. Love seeing all the comparisons!
omg, that jiggly cake!
Functioning*
Hey Nicola!
I was diving into this amazing KP post(nerding), and I could not get what are these percentages! They don’t seem to be funct like Baker’s Percentage! I would appreciate it if you can please explain otherwise I will loose my sleep until I figure it out :))
Incredible post and research👌super helpful
Fantastic article. I have always loved Taiwanese and Japanese chiffon cakes, and not loved (most of all my own) genoise. I am anxious to start afresh and start making all of these sponges again now that I have more knowledge about "what the heck is going on" with the eggs. Your ricotta lemon recipe is going to be first though. Thank you!
Very interesting. From my German background I’m used to cakes with a genoise batter. What I never understood - or liked - is the typical American ratio of cake to filling: very thick layers of cake with very thin layers of filling.
We baking nerds thank you for this wonderful research.