Skip to main content

Join The Table to earn rewards.

Already a member?

Do you think you could soak this in a syrup? I've made gluten-free genoise before, but I'm always afraid the final, traditional soaking step will...

...make a mess of things

Colleen Rose
  • 2797 views
  • 1 Comment
Pecan-Crusted Oat Flour Genoise
Recipe question for: Pecan-Crusted Oat Flour Genoise
Flag Inappropriate

1 Comment

Order By
Threads
Carol B.
Carol B.January 5, 2015
Rather than soaking it, try brushing the syrup on and around the genoise twice. Do it once, wait about 10 minutes, then brush on another layer.
Showing 1 out of 1 Comments
Recommended by Food52

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long

Continue After Advertisement

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.