Sponge cake mould is perfect for making Cats' tongues biscuits for afternoon tea-time, Savoie cake or sponge cake for your famous Yule log. Spong Biscuits and Cake always impress at an afternoon tea or special occasions.
Sponge cake mould and the history of sponge cake
Swiss cook and theoretician, Joseph Fauve explains in his Dictionnaire Universel de Cuisine that in 1830, Auguste Julien, chef at Chiboust, encountered an Italian worker from Genoa. The latter was working a cake batter in the bain-marie. Auguste Julien was recreating that batter and called it Genoise in respect to the Italian worker.
The Genoise recipe is the basis of many pastries. Mocha, strawberry, Bavarian, Black Forest, they have one thing in common: Génoise (sponge cake). It can be flavoured as you wish (chocolate, coffee, almonds, etc.). If you want an even softer sponge cake, you can add melted butter after the flour. Chef Philippe explains how to make a Génoise with this detailed sponge cake recipe.
Génoise Sponge cake mould meets all your fancy
MeilleurduChef.com caries Exopan sponge cake boxes to make a rectangular sponge cake. Exopan Génoise mould in stainless steel and a non-sticky coating. It combines the cooking quality of tin giving a beautiful colouring to your dishes and the simplicity of the non-sticky coating allowing fast and easy release.
Round silicone Génoise mould at MeilleurduChef.com, for rounded cakes. Silicone is non-stick and provides easily release for sponge cakes.
MeilleurduChef.com has selected moulds with hinge and removable bottoms.
In individual portions, for cookies, boudoir and Cats' tongues using the Cats' tongues shaped mould. Chose steel and no-sticky coating Exopan mould or tin mould which ensures an even colouring of your cookies.
Savoy cake mould has a shape of its own which is supposed to represent the Duchy of Savoy with its mountains and valleys, surmounted by a crown. MeilleurduChef.com offers a series of tin savoy moulds.
Savoy cake mould and the history of Savoy cake
Savoy cake has been around for many centuries. It was invented in the 14th century, a priori, by Pierre de Yenne, pasties chef master of Count Amédée VI. The city of Yenne is considered to be the cradle of the Savoy cake.
Amédée VI asks Pierre de Yenne to design a cake "light as a feather" for the arrival of Charles of Luxembourg, suzerain of Amédée. You should know that at the time, Savoy was not French.
The pastry chef beats egg yolks and sugar for a long time, then incorporates snow whites and flour to make the batter lighter. The Savoy cake was baked in a wooden Savoy cake mould which was a poor conductor of heat and therefore allowed long cooking over "low heat".
Later, the original Savoy Cake recipe was improved by adding flavours (lemon zest, orange blossom, cinnamon, etc.) and icing sugar. Savoy cake is ideal for afternoon tea.
Savoy, mountains, valleys and imperial crown mould
MeilleurduChef.com carries Tin Savoy cake mould. Tin has been used for over 200 years and is a benchmark for professionals. It offers perfect cooking quality and excellent heat distribution. Regular and homogeneous colouring for cake. Remember to grease your mould before use.
Choose a number of layers based on the size of the mould you want. For even more pleasure, the different layers of Savoy cake mould are stacked on top of each other with the 1st layer without a central chimney.