Génoise cake

Génoise cake

By
From
Baking
Makes
Two 20 cm round cakes
Photographer
Vanessa Levis

A Génoise is a basic French-style sponge cake used for filled cakes, sponge fingers, petits fours or bombe Alaska. The eggs and sugar are beaten with a balloon whisk over gentle heat until they are warm, thick and a pale lemon colour, and the beating continues at room temperature until the mixture is cool and even thicker.

To use a Génoise cake when making filled, layered cakes, use whipped cream or Butter Cream Filling flavoured with coffee, chocolate, praline or liqueur, and decorate with fruit or nuts. Ice single cakes with Butter Cream Icing, flavoured to your taste.

Ingredients

Quantity Ingredient
4 eggs
110g caster sugar
1/2 teaspoon vanilla essence
150g plain flour, sifted
60g butter, melted and cooled

Method

  1. Preheat the oven to 180°C. Grease two 20 cm round or 18 cm square tins and line the bases with baking paper.
  2. Put the eggs, sugar and vanilla in a heatproof bowl. Place over warm water over a gentle heat and whisk with a balloon whisk (see Note) until the mixture is a pale lemon colour, thick and doubled in bulk. This will take about 7 minutes.
  3. Remove the bowl from the heat and beat for a further 3–4 minutes or until cool and very thick. Fold in the flour, then add the butter. Mix as lightly and rapidly as possible so as to preserve the mass of air bubbles formed through whisking.
  4. Turn at once into the prepared tins and bake for 20–30 minutes or until cooked. To test, gently press the centre with a finger – if the cake springs back it is cooked. If an impression remains, leave the cake for 5 minutes more and test again.
  5. Turn out onto a wire rack to cool.

Note

  • The whisking can be done using a hand-held electric mixer, with or without the use of heat, although the volume of the cake will not be quite as great as it would be if hand-mixed with a balloon whisk.
Tags:
baking
bakery
margaret
fulton
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