GENOISE
Steps:
- Line a 10 inch cake pan with parchment paper. Use pan spray to attach parchment to bottom of pan. Whisk eggs and sugar. Put over a double boiler and whisk until mixture reaches 110-120 degrees. Put in mixer and whip on high for approximately 10 minutes. Reduce speed to medium to reduce air bubbles. Put egg mixture into a clean bowl. Add 1/2 the flour to the butter to temper. Add remaining flour around edge of bowl of egg mixture and fold into eggs. Add butter mixture to eggs and fold gently. Pour into prepared pan. Fill pan only 2/3 full. Turn pan to settle batter. Bake at 350 degrees for approximately 25 minutes or until it springs back when lightly touched. Frost with Italian or Swiss buttercream.
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Kum Maurice
[email protected]This is my go-to recipe for génoise cake. It's always a hit with my family and friends.
Michael L. Brady - Stewart
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
Momen Azaim
[email protected]I've tried many génoise cake recipes, but this one is by far the best. It's the perfect balance of light and fluffy, and the flavor is amazing.
The Monroes
[email protected]This génoise cake is a delicious and versatile dessert. It's perfect for any occasion, and it's sure to impress your guests.
A7med Designer
[email protected]I'm not much of a baker, but this recipe was easy to follow and the cake turned out great! It was the perfect dessert for a special occasion.
Ronnie Escout
[email protected]I made this cake for a birthday party and it was a huge success! Everyone loved it. It was so light and fluffy, and the flavor was perfect.
S·¥ã·≠ÑS·¥Ä ô…™ ÄBOss gaming
[email protected]This génoise cake is a great base for any type of cake. It's sturdy enough to hold up to frosting and fillings, but it's also light and airy enough to be enjoyed on its own.
Atif Ali786
[email protected]This cake was a disappointment. It was dry and crumbly, and the flavor was bland. I wouldn't recommend this recipe.
Apurbo Dev
[email protected]This génoise cake is a classic for a reason. It's simple to make, yet it's always a crowd-pleaser. I love the delicate flavor and the light, airy texture.
Treasure Love
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The cake turned out amazing - it was light and fluffy, with a perfect crumb. I'll definitely be making this one again.
Bonnie Weaver
[email protected]This cake was a bit more challenging to make than I expected, but it was worth the effort. The flavor is incredible, and the texture is so light and airy. I'll definitely be making this again!
Edwin Ntiero
[email protected]I've made this génoise cake several times now, and it's always a hit. It's so easy to make, and it always turns out perfectly. I love the versatility of this cake - it's great on its own, or you can dress it up with frosting, ganache, or fresh fruit.
Sailesh Pandit
[email protected]This génoise cake is a delightful treat! The texture is light and airy, with a delicate crumb. The flavor is subtly sweet, with hints of vanilla and butter. I served it with fresh berries and whipped cream, which complemented the cake perfectly.