Genoise Recipe Reviews - Allrecipes.com (Pg. 2)
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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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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Reviewed: Dec. 18, 2006
wonderful recipe! perfect for my petits fours. Thanks!
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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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Reviewed: Jan. 21, 2005
This is the strangest cake ever.
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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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