The combination of proper technique, clear explanations, great cinematography, engaging personality & no nonsense/fillers seriously makes this the best pastry channel I've come across yet. Keep doing your thing Hanbit, you're crushing it.
@@HanbitCho Hello from Italy Europe. I'm very very excited to view your video. Your are equal to my R.I.P Mom. Her explain how to make every single pastry, cake.
I tried other recipes and failed so many times, but I finally succeeded today 🎉 surprised to know how a little bit of science can help so much. Thank you chef Hanbit ❤❤❤
Hanbit Cho is a genuine Chef and amazing person, thanks for being so caring explaining in details, All the love and support to you Chef all the way from Toronto 🤗 Thanks again and again...
Not even a day i slept without watching your channel even i repeatedly watching the same recipes. I follow 100% of your method, and it all works perfectly as you said! Never failed even once. Thank you so much Chef! Awaiting for more videos....
I tried this recipe and it works 100%. Your step by step video, articulate explanation, key points highlight are impressive. Thank you 🙏 Chef Hanbit, you are one of the best!
I have never made sponge cake before because of how intinidating it seeked like. BUT your video and clear instructions made it sound easy, it made me go and try making it! I served a layered cake using this recipe and it was a hit! Thanks Hanbit!
Thank you for so many tips. My hubby was shocked of my genoise because I usually failed at baking. You are really awesome and thank you for so many useful tips. Cannot wait for recipe using this genoise as I am choc lover
This is the best explanation and tutorial I've seen about genoise. Thank you. Quick question... If I double the ingredients, for a bigger cake, when sifting in the flour, do I also sift in all of it like in the video, or in parts as I fold? (Since the amount of flour will definitely be more...)
@@HanbitCho It matters, as the bigger amount of flour will sink to the bottom and will affect the structure of our meringue. Best is to divide in two or three parts. 🤗
@@SUGARPRINCESSYI was looking for this tip. I did a 2x recipe and all my dry ingredients clumped and went to the bottom. I’m using a stand mixer with the whisk attachment, can I just whisk in the dry gradually? Or better to fold manually?
I came across your channel ,looking for the perfect brownie recipe . But when I saw that you were giving technical tips for the perfect chocolate genoise, I decided to watch this video, and this was the best decision ever ! I love your way of explaining simply what can make the difference between a simple cake and THE CAKE… Thank you so much ,dear Hanbit, for sharing with generosity the tips that will help me indulge my family and the neighbors with beautiful patisseries ! I’m looking forward to watching your next videos. Thank you so much.❤🙏🏽🙋🏽♀️🙏🏽❤️
Very helpful indeed, I didn’t know the step of whipping till it’s silky. Also cooling down upside down for 10 mins only. Thanks so much for the details. Will try this out!
This works like a charm thank you chef ! Finally had my first success with this technique after many other failed trials. Very clear explanation and it tastes wonderful
Wow how wonderful!!! 🥰🥰🥰 finally getting some professional tips on UA-cam!!! Much appreciated your effort, love the background music, video editing and everything is so clearly explained!!! 🤩🤩🤩 Thank you! 🥳🥳🥳
I recently went into pastry courses. I think you explained it better than my teacher.🤣🤣 looking forward to your next videos. Would like to see how you make macarons.
So so well explained. I run a bakery of my own and i am replacing my Chocolate cake recipe with this one! Thanks for this chef!. so glad i came across this channel. Much love from India!
Chef, thank you so much for this detailed video. Genoise has been the most difficult bake I’ve encountered. With your instructions, I was able to successfully recreate your recipe! Twice!!!!! Question: how do you recommend storing genoise?
Some great tips there Hanbit. It's amazing how easy it is to ruin a simple recipe with poor prep. Your meticulous & pro approach is a game changer. Thanks :)
You have no idea how many time I failed and Im so thankful I found your channel 😭😭😭 I tried this for the first time today and it came out perfect! Thank you!
Thank you very much Chef for detailed explanation🤗. I have been following your recipes for quite some time now and I need to say all my baking is coming out amazingly good and my family and friends are very satisfied and happy with them☺🤗 Thank you!
Great video Hanbit. I made a tweak which may be helpful. Consider letting the whole eggs sit in a ~100F/ 40c warm water bath prior to cracking them open.
I recently just came across your channel and can i just say that you are a godsend! Instantly subscribed and turned on the notification bell. Can't wait to see and learn more from you :) - Much love from an avid baker
Thanks very much Hanbit for making this video. I tried making the genoise twice, although the second time is better than the first, but still not good enough, I think I have over fold the flour but it took so long to mix it completely, like you said it needs practice n practice, but the cake taste good though, nobody notice the flaw except me, I will continue to practice, thanks again
Thank you for the clear explanation. For 8-inch pan. Multiply by 1.8. Cake flour 60g (108g) Cornstarch 18g (32.4g) Cocoa Powder 13g (23.4g) Unsalted Butter 27g (48.6g) Q1: Can we round down /up for the decimal? Q2: if we omit Corn starch, how much cake flour should we increase? Thank you so much
Love the detailed explanation. But I have one question, my genoise is raised and baked perfectly, but after it cooled down the top tends to get sticky. Is it because I'm using a gas oven? or should I bake it a little bit longer? and what should be the perfect temperature to set to if using a gas oven? Thank you!!!
Hi chef!! I love you're recipes! And I made this genoise, it was lovely .. but I didn't know how to dress it.. I'm waiting for that chocolate cake you promised with this cake... I'm impatiently waiting ...
Finally succeeded making the genoise even though I failed so many times before. This is without a doubt the best pastry channel I know. Question: if I use a 30cm pan, how much ingredients do I have to use?
Best genoise explainer I have found!! Questions: - if I am not using honey (I am making a Black Forest cake and aiming for a slightly drier sponge to absorb the syrup, etc), how should I adjust other ingredients, namely sugar? - if I am not using Dutch processed cocoa powder, can I use regular cocoa powder? - if I don’t have cake flour, would an AP flour + cornstarch substitute (I think it was something like 110g flour + 2 tbsp cornstarch) work for this sponge? 질문이 많아서 죄송해요 ㅜㅜ; 그리고 설명 넘 잘 해주셔서 감사합니다~~ just subscribed to your channel!!
Thank you for well explanation chef . Thank you for teaching us your teachnique. I love sponge cake most of the time i use chiffon cake and i want to try genoise one of this days . May i ask if what is different between chiffon cake and genoise cake ? Do they have different taste and texture when you eat ? Hoping for your response chef . I want to try this recipe for my small business.
I made it successfully with your clear instructions. Thanks so much Chef!!! 😊 if I want to make it less sweet by putting in slightly less sugar, will it affect the texture? Example less moist.
Hi Mr hanbit. Thank you again for your sharing of chocolates genoise. I made it. The cake turn out very successfully. Now I know that baking a genoise is not necessarily to put in baking powder or baking soda. Thank you.
Very well spoken , detailed explanation of the cake You should consider doing educational videos for schools for cooking class Keep up the good work 😃 Sending love from Australia, Melbourne Currently in lockdown now
Hi Hanbit, you provided very awesome details. I do ve a few questions and i hope you will response. Q1. What is the difference if we separate the egg whites n yolks n then whip then separately to incorporate air n then combined. If the egg yolks are beaten to ribbon stage and then mixed with the mellted butter n flour, then we wont tend to overfold before folding in the whipped egg whites. What do you think? Q2. What is the difference between a shortcake, genoise and sponge cake?. Q3. Would you be teaching on baking Red Velvet cake with buttermilk or vi negar and also Honey Marble sponge cake , like those in bakery... my favourite? Hope you will.. And thank you and looking forward to more awesome baking videos.
Chef could you please show us how to make a perfect Éclairs. Mine is always uneven puffed up from one side and flat from other. I really appreciate it if u can take some time and teach us. Its my favourite dessert. Thank you so much 💓
Its amazing how you explain how n why in every step keep it up chef I have one question why you didnt add the salt ? I thought its essential for any baking
I’ve been wondering also if you’ve worked with ingredients like pandan (screwpine leaves). We would usually blend the leaves with some water to incorporate the flavour and it gives it a nice green colour and fragrance. How does adding liquid affect a genoise?
@@HanbitCho Ahh I see, thanks for the reply. I think it may not be a common ingredient as it is here, but I hope you can try it one day. People call it the vanilla of Southeast Asia 😊
@@hermione5330 if you want to add colour, use edible pigments as they are dry ingredients, which can be mixed with the batter ☺️ as for pandan I’d recommend pandan extract as as it is the most reduced of liquid and won’t change the texture of the genoise👏
The combination of proper technique, clear explanations, great cinematography, engaging personality & no nonsense/fillers seriously makes this the best pastry channel I've come across yet. Keep doing your thing Hanbit, you're crushing it.
Wow, thank you!
Agree.
As a professional European trained Master Pastry chef I totally agree, first class, congratulations!
@@HanbitCho Estoy totalmente de acuerdo con Tio Goof. Eres espectacular!!
@@HanbitCho Hello from Italy Europe. I'm very very excited to view your video. Your are equal to my R.I.P Mom. Her explain how to make every single pastry, cake.
I tried other recipes and failed so many times, but I finally succeeded today 🎉 surprised to know how a little bit of science can help so much. Thank you chef Hanbit ❤❤❤
Hanbit Cho is a genuine Chef and amazing person, thanks for being so caring explaining in details, All the love and support to you Chef all the way from Toronto 🤗 Thanks again and again...
So nice of you
So down to earth and friendly chef hanbit !! And him replying to almost all msgs wins me!! Way of describing is so engaging!!
thanks!
You made the genoise looks 1000 times easier and not complicated at all. Thank you Chef ❤
You are so welcome
Not even a day i slept without watching your channel even i repeatedly watching the same recipes. I follow 100% of your method, and it all works perfectly as you said! Never failed even once. Thank you so much Chef! Awaiting for more videos....
Thank you so much 😀
I tried this recipe and it works 100%. Your step by step video, articulate explanation, key points highlight are impressive. Thank you 🙏 Chef Hanbit, you are one of the best!
Great job!
I would love to see a course on presentation. Korean pastries have such a clean and crisp look to them. It's absolutely incredible.
yep
I'm proud to say that I made your original genoise recipe and I didnt fail at all! I was shocked
Great job!
Thank you very much!!!
I followed your recipe and my chocolate genoise turned out really nice and fluffy.
My pleasure 😊
Best genoise video on UA-cam. Thank you, chef.
Wow, thank you!
I have never made sponge cake before because of how intinidating it seeked like. BUT your video and clear instructions made it sound easy, it made me go and try making it! I served a layered cake using this recipe and it was a hit! Thanks Hanbit!
Glad it was helpful!
whoever is not ready to make genoise, it is now after this vid! thanks, chef! ✨
My pleasure!!
Thank you for so many tips. My hubby was shocked of my genoise because I usually failed at baking. You are really awesome and thank you for so many useful tips. Cannot wait for recipe using this genoise as I am choc lover
You are so welcome!
It’s all so tasteful in your videos! Not a single word is unnecessary, even the music is great. Perfect in every aspect!
Thank you so much 😀
I am from India and I thoroughly enjoyed your Video for making chocklate genoise cake explaining the finer points. Thanks a lot.
My pleasure 😊
Your experience and explanation is the most educational and detail baking recipe I have ever seen! Good job!!!
Thanks so much 😊
I definitely learnt a few new things in this video versus the previous (non-chocolate) version. Quality is always a wonderful thing.
Great to hear!
This is the best explanation and tutorial I've seen about genoise.
Thank you.
Quick question... If I double the ingredients, for a bigger cake, when sifting in the flour, do I also sift in all of it like in the video, or in parts as I fold? (Since the amount of flour will definitely be more...)
don't think it matters that much! Think it's better simply to use a big bowl and sift in all the flour.
@@HanbitCho It matters, as the bigger amount of flour will sink to the bottom and will affect the structure of our meringue. Best is to divide in two or three parts. 🤗
@@SUGARPRINCESSYI was looking for this tip. I did a 2x recipe and all my dry ingredients clumped and went to the bottom.
I’m using a stand mixer with the whisk attachment, can I just whisk in the dry gradually? Or better to fold manually?
I came across your channel ,looking for the perfect brownie recipe . But when I saw that you were giving technical tips for the perfect chocolate genoise, I decided to watch this video, and this was the best decision ever ! I love your way of explaining simply what can make the difference between a simple cake and THE CAKE… Thank you so much ,dear Hanbit, for sharing with generosity the tips that will help me indulge my family and the neighbors with beautiful patisseries ! I’m looking forward to watching your next videos. Thank you so much.❤🙏🏽🙋🏽♀️🙏🏽❤️
nice!
Thank you Chef for that very detailed explanation. I hope to be able to bake my hubby’s next birthday cake.
Hope you enjoy
쉐프님 진짜 자세한 설명 고맙습니다.
중탕 매번 꺼져서 고민이 많았고 버터 넣어도 꺼지고 ㅠㅠㅠ 영상 보니까 이유를 알겠어요.
다시 한번 도전해볼께요. 영어발음까지 멋진 모습 👍 최고네요.^^
네 감사합니다~
Just made this today for my wife's birthday. Came out perfect. Thanks for all your brilliant videos.
Great job!
Best explanations and details on baking tips icluding storage information. Thank you Hanbit!!
You are so welcome!
Wow, I took a year course in pastry and have never heard most of these tips. You've got my subscriptions Sir and thank you for sharing your knowledge!
cool!
Wow, this pastry chef is a real deal, so pro + funny + handsome. Love watching your videos, Hanbit. Master classes!
Thanks! 😃
Absolutely amazing.
Simply the best chef ❤
Wow, thank you
I've no idea how I found your channel sir, but I'm so glad I did. Love all of your videos, and they help me a lot. Thank you for your effort!
Glad you like them!
Will make this on my daughter’s birthday this October 20. Wish me luck. I love your channel. From the Philippines ❤
Good luck!!
I love your class.I have learn Genoise sponge before.Your class brush up my fundamentals.
cool!
Very helpful indeed, I didn’t know the step of whipping till it’s silky. Also cooling down upside down for 10 mins only. Thanks so much for the details. Will try this out!
You're welcome!
Just baked this cake today followed your instructions and it came out perfectly!! Appreciate your explanation and tips, thanks heaps Hanbit!
You are so welcome!
So glad I found your chanel! You’re a great teacher! Thank you for all the tips!
You are so welcome!
Thank you chef,been waiting for this,gonna make it for sure on mom's birthday
Most welcome 😊
Thank u Chef. All of your videos are nice presentation, details tips and easy to understand. That's very helpful for me. ☺
thanks!
This works like a charm thank you chef ! Finally had my first success with this technique after many other failed trials. Very clear explanation and it tastes wonderful
Fantastic!
those crucial tips are very helpful, i am sure can compare easily to what people learn at pastry and culinary school
Definitely!
Wow how wonderful!!! 🥰🥰🥰 finally getting some professional tips on UA-cam!!! Much appreciated your effort, love the background music, video editing and everything is so clearly explained!!! 🤩🤩🤩 Thank you! 🥳🥳🥳
You are so welcome!
you are the best teacher. Thank you😍☺
Thank you! 😃
I recently went into pastry courses.
I think you explained it better than my teacher.🤣🤣 looking forward to your next videos.
Would like to see how you make macarons.
Awesome! Thank you!
Woooow! So useful! Love it, chef! The best!
Glad you like it!
So so well explained. I run a bakery of my own and i am replacing my Chocolate cake recipe with this one! Thanks for this chef!. so glad i came across this channel. Much love from India!
great!
Chef, thank you so much for this detailed video. Genoise has been the most difficult bake I’ve encountered. With your instructions, I was able to successfully recreate your recipe! Twice!!!!! Question: how do you recommend storing genoise?
oh pls read the descriptions - scroll down to the bottom and I've written "how to store"!
You are my best teacher. I appreciate your videos Chef
So nice of you
wow thank you so much for this. just what I needed!
Glad it was helpful!
Thank you!!! You always make complex things understandable🌸🌸
You are so welcome!
Hello, Chef.. I love the way you explain all the things..
Thank you so much
Some great tips there Hanbit. It's amazing how easy it is to ruin a simple recipe with poor prep. Your meticulous & pro approach is a game changer. Thanks :)
You are so welcome!
Cannot agree more! Thanks, chef :)
Thank you so much this video is so informative and helpful. 감사합니다 .
You're so welcome!
Simply the BEST!! Thank u for this explanation and tutorial, chef👏👏👏👏🤭 Amazing.
Thank you! 😃
Thank you soo much .. you method encourages beginners to keep at it & not give up ..
Keep it up
I like the way you explain the process of your baking and that's why I'm always watching your yt channel! Thank you Chef Hanbit!
Thanks so much
Wow chef your so good in explaining i really understand well .. and all your cake is so delicious..i want to taste it.
Thank you so much 😀
Thank you for your amazing techniques! Can’t get enough of it!
You are so welcome!
Very clear explanation and easy to understand as i have zero knowledge in pastry/baking..but i love eating cakes n cookies😍 hey!! new subscriber here😘
Most welcome 😊
You have no idea how many time I failed and Im so thankful I found your channel 😭😭😭 I tried this for the first time today and it came out perfect! Thank you!
Glad I could help!
I really love your chocolate genoise👍👏😃 It is really awesome!Thanks for sharing this cake 🎂🤩💞
Thank you so much 😀
Thank you so much for the explaination... Keep up the good work for teaching us chef! I hope ur channel can grow..
So nice of you
I tried today and is totally turn into a mad cake👾
lol
Brilliant as usual.
thanks!
Great. Well explained chef. I would love to try it. Looks so yummy. Most especially if i will put some frosting ❤
Hope you enjoy
This is the best explanation video ! Thank you !
thanks!
Thank you very much Chef for detailed explanation🤗. I have been following your recipes for quite some time now and I need to say all my baking is coming out amazingly good and my family and friends are very satisfied and happy with them☺🤗 Thank you!
Hope you enjoy!
That was a crystal clear explanation! Kamsahamnida Chef 😊
Glad you liked it
Flawless as always.
Thanks again!
Hi Chef Hanbit! I really enjoy your videos and like how you take time to reply to questions and comments on your channel 👍👍
Thanks so much
Great video Hanbit. I made a tweak which may be helpful. Consider letting the whole eggs sit in a ~100F/ 40c warm water bath prior to cracking them open.
That's a great idea!
Thanks chef for sharing your techniques & tips! Very good tips and great explanations!
So nice of you
@@HanbitCho I’m eagerly waiting for your paid online class soon!
lots of expensive knowledge, thank you so much Sir!
thanks.
Thank you for explaining everything so well 🙌 Loved the video !
You're so welcome!
Very informative 👍
Thank you very much! 🙏
Greetings from Egypt ❤
thanks.
I recently just came across your channel and can i just say that you are a godsend! Instantly subscribed and turned on the notification bell. Can't wait to see and learn more from you :)
- Much love from an avid baker
Thanks for subbing
Thank you for the detailed explanation. I tried your genoise recipe, it was a success. I can't wait to try your chocolate genoise recipe.
You are so welcome!
Thanks for sharing!!! Waiting for more, anxiously! Greeting from S. Paulo, Brasil!
Thanks for watching!
Absolutely great and informational video.
thanks.
Thanks very much Hanbit for making this video. I tried making the genoise twice, although the second time is better than the first, but still not good enough, I think I have over fold the flour but it took so long to mix it completely, like you said it needs practice n practice, but the cake taste good though, nobody notice the flaw except me, I will continue to practice, thanks again
nice!
Thank you for the clear explanation. For 8-inch pan. Multiply by 1.8.
Cake flour 60g (108g)
Cornstarch 18g (32.4g)
Cocoa Powder 13g (23.4g)
Unsalted Butter 27g (48.6g)
Q1: Can we round down /up for the decimal?
Q2: if we omit Corn starch, how much cake flour should we increase?
Thank you so much
Great job!
@@HanbitCho pls advise for Q1,Q2. also some pple are allergic to honey.. if. we omit honey. how much sugar do we need to.increase
Love the detailed explanation. But I have one question, my genoise is raised and baked perfectly, but after it cooled down the top tends to get sticky. Is it because I'm using a gas oven? or should I bake it a little bit longer? and what should be the perfect temperature to set to if using a gas oven? Thank you!!!
hmm sticky? maybe you should bake it for a bit longer??
U r Wonderful, really good teacher,and fair person mashaAllah
It's my pleasure
Hi chef!! I love you're recipes! And I made this genoise, it was lovely .. but I didn't know how to dress it.. I'm waiting for that chocolate cake you promised with this cake... I'm impatiently waiting ...
yep.
Finally succeeded making the genoise even though I failed so many times before. This is without a doubt the best pastry channel I know.
Question: if I use a 30cm pan, how much ingredients do I have to use?
check my video on recipe scaling.
Best genoise explainer I have found!! Questions:
- if I am not using honey (I am making a Black Forest cake and aiming for a slightly drier sponge to absorb the syrup, etc), how should I adjust other ingredients, namely sugar?
- if I am not using Dutch processed cocoa powder, can I use regular cocoa powder?
- if I don’t have cake flour, would an AP flour + cornstarch substitute (I think it was something like 110g flour + 2 tbsp cornstarch) work for this sponge?
질문이 많아서 죄송해요 ㅜㅜ; 그리고 설명 넘 잘 해주셔서 감사합니다~~ just subscribed to your channel!!
- 제누아즈 레시피를 바꾸기보다는 그냥 하시고, 시럽 양을 줄이시면 됩니다.
- 글쎄요, 더치 쓰는것이 일반적입니다.
- 구글에 검색해보시면 옥수수 전분 섞는 배합이 나와있으니 참조해보세요.
감사합니다.
This is a Genoise masterclass.
감사합니다
thanks!
Tried baking this cake and it tasted amazing! ✨️ Thank you so much! 😊
thanks.
Thank you for well explanation chef .
Thank you for teaching us your teachnique. I love sponge cake most of the time i use chiffon cake and i want to try genoise one of this days .
May i ask if what is different between chiffon cake and genoise cake ?
Do they have different taste and texture when you eat ?
Hoping for your response chef . I want to try this recipe for my small business.
chiffon is lighter than genoise!
Thanks for the great tips and clear explanation! 🙏🏻
Glad it was helpful!
I made it successfully with your clear instructions. Thanks so much Chef!!! 😊 if I want to make it less sweet by putting in slightly less sugar, will it affect the texture? Example less moist.
Great job! putting in less sugar would affect the structure though.
@@HanbitCho Thanks Chef😊
Hi Mr hanbit. Thank you again for your sharing of chocolates genoise. I made it. The cake turn out very successfully. Now I know that baking a genoise is not necessarily to put in baking powder or baking soda. Thank you.
Sounds great!
Very well spoken , detailed explanation of the cake
You should consider doing educational videos for schools for cooking class
Keep up the good work 😃
Sending love from Australia, Melbourne
Currently in lockdown now
oh gosh lockdown...arrgh...
Yey! As requested ! Merci monsieur!
pas de probleme!
Hi Hanbit, you provided very awesome details. I do ve a few questions and i hope you will response. Q1. What is the difference if we separate the egg whites n yolks n then whip then separately to incorporate air n then combined. If the egg yolks are beaten to ribbon stage and then mixed with the mellted butter n flour, then we wont tend to overfold before folding in the whipped egg whites. What do you think? Q2. What is the difference between a shortcake, genoise and sponge cake?. Q3. Would you be teaching on baking Red Velvet cake with buttermilk or vi negar and also Honey Marble sponge cake , like those in bakery... my favourite? Hope you will.. And thank you and looking forward to more awesome baking videos.
Q1 it's just a different method. any method should be fine.
Q2. think they are pretty much the same thing.
Q3. yes.
Very nice explanation ,thank you!
You are welcome!
Can’t wait to try it. Thanks
Hope you enjoy
Chef could you please show us how to make a perfect Éclairs. Mine is always uneven puffed up from one side and flat from other. I really appreciate it if u can take some time and teach us. Its my favourite dessert. Thank you so much 💓
right!
Its amazing how you explain how n why in every step keep it up chef
I have one question why you didnt add the salt ? I thought its essential for any baking
u can. it's up to you
Bravo!!!Congrats!👏👏👏👏
thanks!
Delicious Genoise!!
Thank you 😋
Thank you very much for this recipe 👏
thanks.
Wow it's awesome , awesome , awesome , awesome video 🌹
Thank you! Cheers!
I’ve been wondering also if you’ve worked with ingredients like pandan (screwpine leaves). We would usually blend the leaves with some water to incorporate the flavour and it gives it a nice green colour and fragrance. How does adding liquid affect a genoise?
Never tried pandan, but generally with genoise you wouldn't add any liquid as it affects it from rising.
@@HanbitCho Ahh I see, thanks for the reply. I think it may not be a common ingredient as it is here, but I hope you can try it one day. People call it the vanilla of Southeast Asia 😊
@@hermione5330 if you want to add colour, use edible pigments as they are dry ingredients, which can be mixed with the batter ☺️ as for pandan I’d recommend pandan extract as as it is the most reduced of liquid and won’t change the texture of the genoise👏