I remember years ago when making this cake I never called it a Genoise but a light sponge cake. I did not know the fancy french names back then, but I'm learning.
What I like best about this cake is that it is light both in texture and flavor. That is why it is often used in combination with fruit and whipped cream. You could serve it on it's own with a fruit sauce for a light dessert too.
Now, this is not a difficult cake to make, but if you do not use the right technique, you might not get the desired results. The leavening agent in this cake is the eggs as there is not baking powder. The flour and butter used is much less then in a regular sponge cake.
It is usually douched with a simple syrup or fruit syrup before decorating.
One 8" round cake or two 8" rounds...
320 grams Eggs (5 large eggs or 6 small eggs)
150 grams or 2/3 cup - white granulated sugar
150 grams or 2/3 cup melted butter
100 grams or 1 cup Cake flour
50 grams or 1/2 cup - Corn flour
2 tsp Vanilla extract
Pinch of salt.
Temperature plays a very important role in this cake batter.
Have all your ingredients at room temperature.
I place the eggs in warm water for 5 minutes so they are warm and whip more fluffy.
Melt the butter and keep it warm
Sift the flour and cornflour once now (and again when you incorporate into the batter)
Today, I bought eggs that say medium but to me they look small!
Here you see I have 340 grams. I will minus one egg yolk from this to make 320 grams.
Do not stir but fold the batter.
Sounds complicated but it is not.
Make sure you have all the flour incorporated into the batter before you add the butter or else you will have flour pockets into the finished cake.
Unlike other cakes - it is best to take these cakes out of the pan as soon as they are out of the oven or else they tend to sink.
I will be posting a step by step for this on my food blog A Homemade Chef , don't forget to check it.
Thanks for stopping by.