cold

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Hi,

I am watching "The Great British Bake off" and there is a line that I don't understand.
In a scene, one of the participants is explaining his cake when he is making mixture.
He says,

"The Genoise cake can be quite hard to make.
I'm doing the cold version, and as long as you get it really fluffy, it should hold the air and rise in the oven."

What does this "the cold version"mean?
Would someone explain please?

Thank you very much!

 

[PaulQ]

This is really a cookery question... The cold version would probably be without the bain-marie.

 

[Copyright]

From Cook’s Info: Sponge Cakes

Warm Method: has you beat the egg with sugar over a double boiler. The theory is that when the egg is warmed, more air will be trapped. This results in a denser sponge;

Cold Method: Eggs are separated, yolks are whipped into the sugar, whites are beaten separately, then the other ingredients including the yolk and sugar mixture are carefully folded in.