Génoise

Name: Génoise
Yield: Makes an 8 in/20 cm cake
Cuisine: France
Ingredients: ¾-1 tsp vanilla extract or 1-2 tsp orange flower water or grated zest of 1 orange or 1 lemon; ¾-1 tsp vanilla extract or 1-2 tsp orange flower water or grated zest 1 orange or 1 lemon; 3 eggs; 1 cup/125 g flour; 7 tbsp/90 g sugar; ⅔ cup/90 g flour; pinch of salt; ⅔ cup/135 g sugar; 4 eggs; ¼ cup/60 g unsalted butter; 3 tbsp/45 g unsalted butter

Preparation info

Makes an
8 in
cake

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

For a chocolate batter, substitute unsweetened cocoa powder for 20 percent of the flour and add 1 ½ tbsp/25 g more sugar.

Ingredients

⅔ cup/90 g flour
pinch of salt
3

Europe
France
Cake
Dessert
Vegetarian
Mediterranean

Method

Grease and flour the pan. Heat the oven to 350°F/175°C. Sift the flour and salt. Clarify the butter if using and cool.
Whisk the eggs and sugar to the ribbon. Whisk in the flavoring. Sift the flour over the batter in three batches and fold together as lightly as possible. Add the butter with the last batch, leaving the sediment at the bottom of the saucepan.