Génoise

Name: Génoise
Cuisine: American
Ingredients: 1 cup (3½ ounces) sifted cake or pastry flour; 1 cup (3½ ounces) sifted cake or pastry flour; 4 large eggs; ⅔ cup sugar; 3 tablespoons hot clarified* sweet butter (4 tablespoons solid butter yields 3 tablespoons clarified); 3 tablespoons hot clarified* sweet butter (4 tablespoons solid butter yields 3 tablespoons clarified); 1 teaspoon vanilla extract; 3 tablespoons hot clarified* sweet butter (4 tablespoons solid butter yields 3 tablespoons clarified)

Preparation info

Makes
one
8- or 9 inch round cake dome

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Génoise is the classic, plain butter sponge cake. Its open-grained texture makes it a perfect vehicle for moistening with liqueurs and filling with delicate, rich buttercreams.

Ingredients

3 tablespoons hot clarified* sweet butter (4 tablespoons solid butter yields 3</

Americas
United States
Vegetarian
Cake

Method

Preheat oven to 350°. Prepare pans: Line bottoms of round or square pans with parchment or waxed paper. Line bottom of jelly-roll pan with parchment paper long enough to hang over at 2 opposite ends. Spray dome or bombe mold with pan release such as Pam.