Hi! For 30 I think 2x should be enough but it is quite light so if you want a big slab 3x might be better.
I’d say this should be sturdy enough to make a 3-4 layer cake as long as your fillings aren’t really heavy. If I was doing 3x I’d probably use bigger tins or sheet trays.
You can definitely do 2x this recipe, I think in some of the GIFs I was actually making a double batch, I actually think it works better in a slightly larger batch as the whisk can reach more of the eggs so they get a bit fluffier.
This looks amazing Sophie. I just made something similar with a low protein whole-wheat flour but I just couldn’t get past the coarse texture of the whole-wheat, and honestly when you use a soak and fill with cream and berries you’re probably not benefitting that much from the flavour of the wheat flour. I love the idea of this white chocolate cream too. Will definitely be making this asap.
I’ve been meaning to experiment with different flours! It’s a shame it didn’t work out with the whole wheat, I’ve got some spelt that I’ve been meaning to experiment with but I’m too scared to try it in a cake, think I’ll start off with something easy like shortbread!
It’s definitely a flavour-changer when using wholemeal. Sometimes it just needs some tweaking. Shortbread is a perfect application for a wholemeal flour.
Yes, I can't be bothered with the butter at all and I actually prefer the texture with oil.
It's really interesting because I know loads of people that get on fine without heating the eggs but I definitely prefer to heat mine, just do whatever works for you!
Hello Sophie,
I hope that you are having/had an amazing time in America.
I am thinking of making this cake for my wedding next weekend and will need to feed around 30 people. A few questions...
Do you think doubling this will be enough?
Is genoise sponge quite a sturdy sponge so would be able to hold up a few layers?
If making more of the mixture is that easily done or will it struggle with keeping the egg whites fluffy etc? should I do it separately?
Thanks so much! x
Hi! For 30 I think 2x should be enough but it is quite light so if you want a big slab 3x might be better.
I’d say this should be sturdy enough to make a 3-4 layer cake as long as your fillings aren’t really heavy. If I was doing 3x I’d probably use bigger tins or sheet trays.
You can definitely do 2x this recipe, I think in some of the GIFs I was actually making a double batch, I actually think it works better in a slightly larger batch as the whisk can reach more of the eggs so they get a bit fluffier.
Let me know how it goes!
Okay perfect, thanks for getting back to me. I will give it a try
and let you know! x
Hi Sophie.. Thank you for sharing your experience..love all your recipe and posts, I've been learning from you a lot,,wish you all the best 💕..
Thank you! I’m so happy to hear that
This looks amazing Sophie. I just made something similar with a low protein whole-wheat flour but I just couldn’t get past the coarse texture of the whole-wheat, and honestly when you use a soak and fill with cream and berries you’re probably not benefitting that much from the flavour of the wheat flour. I love the idea of this white chocolate cream too. Will definitely be making this asap.
I’ve been meaning to experiment with different flours! It’s a shame it didn’t work out with the whole wheat, I’ve got some spelt that I’ve been meaning to experiment with but I’m too scared to try it in a cake, think I’ll start off with something easy like shortbread!
It’s definitely a flavour-changer when using wholemeal. Sometimes it just needs some tweaking. Shortbread is a perfect application for a wholemeal flour.
Hi Sophie! Thanks so much for the recipe and the post! I’m excited to try.
Question - if crème fraîche isn’t available, could one substitute sour cream? Thanks!
Hi! I’d sub for 50% sour cream, 50% mascarpone or cream cheese just to stop it from getting too tangy!
Wonderful deep dive! I’m going to try swapping oil in my génoise - I agree, the butter adds so much hassle that may not be worth it!
I’ve also never tried heating my eggs…interesting! Will report back. Thank you!
Yes, I can't be bothered with the butter at all and I actually prefer the texture with oil.
It's really interesting because I know loads of people that get on fine without heating the eggs but I definitely prefer to heat mine, just do whatever works for you!
This looks and sounds incredible. You had me at white chocolate-creme fraiche cream!!
Love this! Reminds me of the lemon almond Birthday Cake I celebrate with every year.
check it out:
https://thesecretingredient.substack.com/p/turning-24-my-lemon-almond-birthday