Genoise Recipe
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Genoise

By: Kevin Ryan  
"The classic European sponge cake. No chemical leavener, just air that is beaten into the eggs. Folding ( stirring without deflating) is the biggest factor. Be gentle!"

Rating: This weblink has been rated 9 times with an average star rating of 3.6 Read Reviews (7)

Rate/Review | 355 people have saved this

 

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Original Recipe Yield 1 -8 inch round cake
 

Ingredients

  • 1 cup sifted cake flour
  • 2 tablespoons white sugar
  • 1 pinch salt
  • 2 tablespoons unsalted butter, melted
  • 4 eggs
  • 1/2 cup white sugar
  • 1 1/2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
  2. Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
  3. Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
  4. Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
  5. Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 151 | Total Fat: 4.4g | Cholesterol: 91mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2003 by Mimosa 
A delicious feathery génoise in an ideal size. I used superfine sugar (I pulverized the... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2005 by PENGUIN83 
This is the strangest cake ever. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2006 by alpinephoto 
This is it, the only cake that took me off my diet. Soft and delicious recipe used not only... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2007 by cookie 
I have never made this cake before or even heard of it, so I really don't have anything to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by KarenMarie 
This is the classic sponge cake recipe. It is flat tasting because you need to soak the cake... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2009 by PIZZICATTO 
This is so far the best GENOISE recipe I have tasted and tested. This is quite similar to the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2006 by strictlyrouge 
wonderful recipe! perfect for my petits fours. Thanks! MORE

 
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