Welcome to the Cake Decorators Q&A
Genoise Cake vs Angel Cake
I need to bake an 8"x 3"deep cake with 4 tiers and a very "light and sponge" round cake. Each layer of the cake including the top and sides will be filled with Chantilly cream. The top will also have fresh fruit. So which of the above Cake will be suitable for this?
Thank you in advance
Either recipe would lend itself well to fruit and chantilly cream. I would say Angel food cake is lighter and possibly slightly more delicate.
Genoise is baked in normal cake pans. The sponge is light and airy and holds its shape well. It can be layered, filled and covered with cream or meringue. Because it contains little or no fat, the crumb can sometimes be dry. A little flavoured simple syrup will moisten it and add more depth of taste.
Angel cake is baked in a specialty pan which leaves a hole in the middle of the cake. This type of cake needs to be baked in an ungreased, unlined pan and needs to be inverted over a tallish jar or a heatproof tall necked vase. It’s essential to invert the cake as soon as it comes out of the oven to prevent it collapsing on itself.
The cake is extremely light and airy and doesn’t really lend itself to layering, although it can be done.
When I make Angel cake I fill the centre hole with juicy fruits and cover the whole surface with cream then serve with more fruit and cream on the side.
I’m sure there are hundreds of recipes and beautiful decorating ideas on Pinterest or YouTube.
Hope this helps. 🙂