Flour type

If a French genoise recipe just calls for flour, what type does everyone think it means? Cake, all purpose? I've seen genoise recipes on the web that use both. Or some say plain flour. This one that I'm looking at does not call for butter. Or any extra yolks. Saw that Fraisier cake on here the other week and I got inspired to make one it looked so good! It'll make another good father daughter baking day. 🙂

This is the one we are going to try.

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Comments

fitzek2000

Go for a type 00 zero zero. Ultra fine. Tipp: if u are in a unsure position of not knowing which flour is the best to use, stick to the finest grade u can get.

Driss_54969

I used AP flour and the amount of flour is really minimal compared to the meringue and almond flour. The flour just gives it a bit more structure and bite but can be omitted altogether to make the genoise

fisher23

You can get Caputo 00 flour at Wholefoods in a small bag or in the bulk food section. It is also available on Amazon.

torridice_498271

Ok good, there's one about 45 mins south of me. Thanks

wolfiegirl

I love 00 flour. Makes the BEST pasta and pizza crusts! But for genoise paste, I have to agree with Driss. A/P flour will get the job done.

fisher23

That is what I thought too. But this is the recipe I used last time and it was a bit lighter and tighter crumb.

wolfiegirl

Nice recipe. Nice site too! No doubt it might be a touch lighter with the 00 or cake flour but in a pinch, without having to drive 45 minutes for flour, a/p would still work. Or even better, sub 15% corn starch of the total a/p flour in the recipe and sift together. That would make it lighter than just straight up a/p.