A baker's basic. Genoise is a dry cake that is used with ingredients that are very moist, so they can soak up the extra moisture and take on that flavor, like trifles, or mousse filled cakes. This is my fool-proof formula.
My Private Note
Units: US | Metric
- 1Oven to 350 degrees F.
- 2Line the bottom of One 8 or 9 inch round cake pan OR 8-inch square pan, OR 11x17 sheet pan with parchment, and spray lightly with some sort of spray release (like Pam).
- 3Combine the butter and vanilla in a small bowl.
- 4Set aside somewhere warm (you want the butter to stay melted).
- 5Combine the flour with 3 tbl.
- 6of the sugar and sift again.
- 7Set aside.
- 8In the bowl of your mixer, combine the eggs and rest of the sugar.
- 9Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your VERY CLEAN hand (kids love this part) until the eggs feel warm to the touch (body temp)*.
- 10Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).
- 11Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part**.
- 12Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.
- 13Fold in half the remaining, then the rest.
- 14Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.
- 15Gently fold that back into the batter.
- 16Divide between the pans and bake as follows: for an 8" square, 20-25 min.
- 17;an 8" round, 25-30 minutes; a 9" round, 20-25 minutes; and an 11x17 sheet pan, 15-20 minutes.
- 18The cakes should JUST BEGIN to shrink away from the side of the pans, and should spring back when you lightly touch them in the center.
- 19Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment.
- 20Set aside until ready to use.
- 21DO NOT OVERBAKE.
- 22This cake is best if allowed to sit a day before using in trifles.
- 23NOTE 1: Genoise is supposed to be a dry cake.
- 24It was made specifically to take moist toppings so it could soak them up.
- 25*NOTE2: I learned to use my hand when warming yolks in culinary school.
- 26The idea is that as soon as it feels warm on your hand, it is at the perfect temperature to whip to ribbon stage.
- 27**NOTE3: I learned to fold flour into delicate batters like this with my VERY CLEAN hand in culinary school also.
- 28At first I thought it was stupid, but I quickly saw it was the best way to be able to tell if all of your flour is mixed in and avoid any un-incorporated flour bits.
- 29I mix angelfood cakes this way, too.
- 30Children love to do this!
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Nutritional Facts for Vanilla Genoise Cake
Serving Size: 1 (518 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1618.0
- Calories from Fat 492
- Total Fat 54.7 g
- Saturated Fat 28.3 g
- Cholesterol 835.5 mg
- Sodium 293.1 mg
- Total Carbohydrate 242.8 g
- Dietary Fiber 2.3 g
- Sugars 135.4 g
- Protein 36.7 g