Miele DGC 6000 XL Cookbook page 36

Whichever method you choose, it is important
that the mixture is airy and smooth. Bake im-
mediately in a tin or universal tray lined with
baking parchment.
Once the cake is baked, turn it out onto a wire
rack. Remove the baking parchment. Brushing it
with water helps it come off easily.
When making a gateau, bake the sponge the
day before. This makes it easier to split the cake
evenly. To split it, make little grooves around the
edge of the cake at regular intervals with the
point of knife. Place a thread around the cake in
the grooves, cross the ends over, then pull.
The cake will be even lighter if cornfl our is used
instead of some of the normal fl our. Genoese
sponge normally contains no fat.
Viennese sponge, on the other hand, has around
50 g of melted butter added and stirred into the
mixture.
Genoese sponge should be baked until golden.
If it is overbaked, the surface will become rough
and cracked, and could become so brittle that
it will break and refuse to roll if making a Swiss
roll. To make a roulade, turn the sponge out
onto a damp tea towel as soon as it comes out of
the oven. Brush the baking parchment with
water and remove it, then roll the cake up along
with the tea towel. Alternatively sprinkle the
cloth with sugar.
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