Genoise

Total Time
45 minutes
Rating
4(56)
Comments
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Genoise is a cake similar in texture to ladyfingers. After it is baked the layers can be cut into strips resembling the fingers.

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Ingredients

Yield:2 layers
  • 3eggs at room temperature
  • ½cup sugar
  • ½cup flour
  • Pinch salt
  • 3tablespoons clarified butter, melted
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

568 calories; 26 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 74 grams carbohydrates; 1 gram dietary fiber; 50 grams sugars; 11 grams protein; 167 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Grease two 9-inch round cake pans. Line each pan with a round of waxed paper; butter paper. Dust paper and sides of pans with flour; tap off excess.

  2. Step 2

    Place the eggs and sugar in a heatproof bowl; set bowl over pan of hot (not boiling) water. Beat at medium speed until mixture feels tepid, about 2 minutes. Remove from hot water. Continue beating until thick, light in color and tripled in volume, about 15 minutes.

  3. Step 3

    Sift flour several times with salt, then sift mixture, one half at a time, directly over egg mixture, gently folding in after each addition. Drizzle clarified butter very lightly over batter; fold in gently.

  4. Step 4

    Pour batter into prepared pans, dividing evenly. Bake 12 to 15 minutes at 400 degrees, until cake is golden brown. Remove from oven; invert pans on wire racks to release cake layers. Gently peel away waxed paper; let layers cool to room temperature.

  5. Step 5

    To use for tiramis u, cut each layer in half and then cut halves into strips 1 to 1½ inches wide.

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Ratings

4 out of 5
56 user ratings
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Comments

SO easy to make! Held the beaters in one hand, sifted in the other. I thought the egg/sugar batter was whipped enough at ca 10 minutes, but I remembered from the Gr Br Baking Show that one should get a ribbon effect in the batter, so I beat on for another few minutes. Cool how the eggs transform during those last moments. Checked cakes at 10 minutes, very done at 12. Now... to assemble the tiramisu'...

Our family holiday coffee cake was flat over done cake w/ cherries. When I thought about it, I think the bad bakers in my family were going for this batter. So I tried it this morning and it was amazing!! Sour cherries placed all over. Sprinkle with powdered sugar and serve warm while opening presents!

Yes! You should use parchment paper and NOT waxed paper. I know this from a “personal growth moment” when I used it by mistake and my cake was a mess.

“Waxed paper” means parchment paper and not wax paper, right?

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