I think I am cursed.
After 2 consecutive weeks of failed buttercream, we have now entered the phase of failed cake.
I blame it on the weather.
I blame it on working overtime.
I blame it on my deteriorating brain cells.
Early Sunday afternoon, I made the beurre noisette, strained it, mixed in the vanilla, and set it aside. Whip the egg and sugar over simmering water until lukewarm. Then mixed it on the KA mixer on high for 5 minutes. Mix in the twice sifted cake flour cornstarch mixture. Whisked 1 cup of egg mixture with the beurre noisette. Sifted half the flour mixture over the egg, then sifted the rest of flour. Then fold in the beurre noisette mixture. Poured everything into the prepared bundt pan. I noticed that there are lots of air bubbles on the batter. I thought this maybe because I overwhisked when incorporating the egg into beurre noisette. I tried to pop the some of the air bubbles with a little needle, then baked the cake for 30 minutes.
Here's the result.
Determined to make a successful cake. And even though I had no idea what happened, I re-read the recipe twice and started over.
This time I mixed the beurre noisette and 1 cup of egg with a spatula, so as not to create too much air bubbles. But then the weirdest thing happened after I folded the beurre noisette into the egg. I see the air bubbles slowly emerging, and the batter deflating before my eyes. Wish I had a video to document what happened. I was sure the cake will failed, but I still bake it anyway.
Here's the result.
This is a fleur-de-lis bundt pan, and I can't even see the fleur-de-lis, sigh...
I dissected both genoise to see the inside, and both have the same problem. The lower half of the genoise has the texture and taste of a true genoise. The upper half is dense, has a weird texture, inedible, and are in the trash. So now I have 2 half genoise to eat.
Can you see the 2 different texture from the below picture?
I ran out of sugar, otherwise I would have started over, but with clarified butter instead.
I still have no clue what happened. Anyone has any ideas?
The genoise - whatever's edible of the 2 attempts :) - tastes delicious. It tastes so light so it was eaten very quickly. I do want to make this again, not only because I want to make it successfully, but also because it taste good. It will be a beautiful day in Jenn's Kitchen when she manages to make a successful genoise. Balloon will be flying, champagne opened, and lots of pictures!