New post on Only Crumbs Remain – Perfect Genoise

Have you ever wondered why you sometimes whisk eggs and sugar over hot water when making a whisked cake? And wether its really necessary? - well all is revealed,

Hello Friends

I hope you have had a good week. Needless to say its been a busy one here as I get house and garden ready before I’m off on my travels. Wednesday, Mr B and I fly off to Vancouver to visit family, the highlight of which will be my niece’s wedding at the end of the month. I've never been to Canada before, so I’m very excited.

From Vancouver, we will be flying out to Greece for a month, part working, part exploring the more remote areas of the mainland (while we dream of the possibility of spending even longer stays out there remotely working in the future).

I plan not to work at all while in Canada, - this is a proper holiday! , apart, that is, from sending out my newsletters which, like my packing, has been started but not finished. This week I got two new recipes written and photographed ready to announce and upload over the next two weeks (fingers crossed).

And along with those, this week I have written a new post or should I say, updated and extended an old post to give what I hope you will find an interesting and helpful read on how to make a Perfect Genoise cake. It goes into detail of this classic cake mix as well as looking at why some recipes suggest whisking eggs over hot water and others do not and what the difference is.

That’s it for now until next time

Have a delicious week

How to Make a Perfect Génoise Cake

Even the most classic recipes can have variations in the method they are made. For this side-by-side experiment, I have tested two methods of making a classic Génoise to discover if one method triumphs over the other in terms of achieving the best rise and superior aeration.

Have you seen?

Seared Salmon with Watercress Sauce

If you are looking for a quick and easy fish dish with a summery flavour, seared salmon with watercress sauce is just what you are after.