Wayne Gisslen

Genoise: Almond Sponge I

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Method

Make the following ingredient adjustments:

  • Add 50% (6 oz/188 g) yolks to the first mixing stage.
  • Increase the sugar