Name: La Génoise (Sponge Cake)
Prep time: 1 h
Total time: 1 h
Yield: Makes one 15-centimeter (6-inch) or one 20-centimeter (8-inch) cake
Cuisine: French
Ingredients: 75 grams (2½ ounces) sugar; 125 grams (4⅓ ounces) cake flour, plus more for the pan; 45 grams (3 tablespoons) unsalted butter, for the pan; 5 large eggs, at room temperature 125 grams (4⅓ ounces) sugar; 75 grams (2½ ounces) cake flour, plus more for the pan; 25 grams (1 tablespoon plus 2 teaspoons) unsalted butter, melted and cooled, optional; 3 large eggs, at room temperature; 15 grams (1 tablespoon) unsalted butter, melted and cooled, optional

Preparation info

Makes
one
15 centimeter 6 inch cake

Difficulty
Medium
Ready in
1 hr

Appears in

The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

About

Ingredients

For the small cake

45 grams (3 tablespoons) unsalted butter, for the pan
75 grams (

Method

Prepare your mise en place.

Preheat the oven to 177°C (350°F).

Lightly butter and flour a cake pan. Place a piece of parchment paper cut to fit the bottom of the pan into it. Refrigerate the pan until ready to use.