Genoise cake

Genoise cake

By
From
Encyclopedia of Food and Cookery
Makes
2

A basic sponge-type 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. These 2 steps 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 when handmixed with a balloon whisk. Flour and melted butter are then mixed in very quickly and lightly to preserve the masses of air bubbles formed through whisking.

To make filled, layered cakes, use whipped cream or butter cream icing flavoured with liqueur, and decorate with fruit or nuts.

Ice single cakes with butter cream icing, flavoured to your taste.

Ingredients

Quantity Ingredient
4 eggs
115g caster sugar
1/2 teaspoon natural vanilla extract
150g plain flour, sifted
60g butter, melted and cooled

Method

  1. Put eggs, sugar and vanilla in a heatproof bowl; place over warm water over a gentle heat and whisk until mixture is a pale lemon colour, thick and doubled in bulk. This will take about 7 minutes. Remove bowl from heat and beat for a further 3–4 minutes or until cool and very thick. Fold in flour, then add butter. Mix as lightly and rapidly as possible.
  2. Turn at once into 2 greased 20 cm round or 18 cm square tins that have been bottom-lined with greased baking paper. Bake in a preheated moderate oven for 20–30 minutes or until cooked. To test, gently press centre with finger – if cake springs back it is cooked. If impression remains, leave cake for further 5 minutes and test again. Cool on a wire rack.
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