Hermine's top tips – setting up to succeed
- Whenever I’m making a sponge that I want particularly light and fluffy, I find that substituting one-third of the flour weight with cornflour makes a big difference.
- A traditional Genoise doesn’t use baking powder; however, if you’re a bit intimidated by Genoise, adding a bit of baking powder gives you that safety net.
- You can substitute the Cognac with rum, brandy, vanilla or a good quality fruit flavouring.
- When whipping egg white, I always add a bit of cream of tartar. It helps to stabilise the egg white and ensures that I have success with my meringue.
- When you put so much effort into getting your recipe right, it’s important to bake it in a good quality tin. For this project, I used a nonstick, loose-bottomed shallow cake tin from ProCook which does a great job at ensuring your cake unmoulds beautifully.
- A good palette knife will help you spread the cream and smooth the edges. ProCook palette knives are great to use for a tall bake – the wide surface makes the job of spreading buttercream a piece of cake!
- I used a St Honoré piping nozzle, piping in small and steady zig zag motions around the cake. You can also use a star nozzle, piping in circular motions around the cake.
Caption: Hermine with ProCook ’s Malmo tableware range