Le Cordon Bleu

Biscuit Génoise

Preparation info
  • Yield:

    One

    8 inch 20 centimeter round
    • Difficulty

      Easy

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About

Generally translated into English as Genoese spongecake, it is said that the modern version of this biscuit was first adopted into French pâtisserie in 1852 when pastry chef Auguste Julien was intrigued to see a Genoese employee preparing the batter over a low heat.

Ingredients

U.S. Metric Chemisage
1 oz

Method

Chemisage

  1. Preheat the oven to 205°C (400°F).
  2. Butter an eight inch round cake pan/mold (moule à manqué) and place it in the freezer for 5 minutes to set the butter. Butter the mold a second time then coat it