Reviewed: Oct. 10, 2009

This is the classic sponge cake recipe. It is flat tasting because you need to soak the cake with simple syrup first before decorating it.(That is why it is called a "sponge") Mix equal parts of sugar and water and heat to just boiling, one cup of each should be enough for one cake. Add flavor of your choice, about 2 teaspooons. One cup of syrup will be enough for one cake. Split the cake into 2 horizontal layers and wih a pasry brush apply the syrup to each layer. To finish the cake you can use buttercream or sweetened whipped cream. In between the layers can be fruit or jam or more of the frosting. This is a delicious cake when make properly as the direcions indicate.

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Reviewer:

KarenMarie

Cooking Level: Professional

Home Town: Garden City, New York, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: May 2, 2009

This is so far the best GENOISE recipe I have tasted and tested. This is quite similar to the ways the ITALIANS bake their own sponge cake. This is an excellent recipe and is simplified for an easy understanding of the procedure. I modified some ingredients because I ran out of them---cake flour, I used ALL PURPOSE FLOUR. I added 1 egg, thinking- it should soften the cake since I was not using a cake flour and I have no corn starch powder to improvise on a cake flour! I used POWDERED SUGAR (CONFECTIONER). All turned out well. THANK YOU!

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Reviewer:

PIZZICATTO

Cooking Level: Expert

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Reviewed: Apr. 7, 2007

I have never made this cake before or even heard of it, so I really don't have anything to compare it to. It tastes good, but it is kind of flat. I followed the directions exactly. I am still going to try to use it to make petit fours. Hopefully they turn out ok with this cake. I think I will use a different cake recipe next time.

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Cooking Level: Expert

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Reviewed: Dec. 18, 2006

wonderful recipe! perfect for my petits fours. Thanks!

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Reviewer:

strictlyrouge

Cooking Level: Expert

Home Town: Paris, Ontario, Canada

Living In: Brantford, Ontario, Canada

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Reviewed: Sep. 3, 2006

This is it, the only cake that took me off my diet. Soft and delicious recipe used not only for cakes but for petits fours, madeleines, lady fingers and miniature Florentine squares.

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Reviewer:

alpinephoto

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Reviewed: Jan. 21, 2005

This is the strangest cake ever.

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Reviewer:

PENGUIN83

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Reviewed: Jun. 9, 2003

A delicious feathery génoise in an ideal size. I used superfine sugar (I pulverized the required amount of ordinary sugar in my blender for a few seconds), I clarified the butter, and I sifted the flour 4 times and then a last time over the batter when folding it in. A great cake one can eat plain, although there's nothing plain about that génoise. I'll make it again - it's so versatile, and I might try other flavourings than vanilla.

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