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Preparation info

  • Difficulty

    Easy

  • Makes an

    8 in

    cake

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

  • cup/90 g flour
  • pinch of salt
  • 3 tbsp/45 g unsalted butter
  • 3 eggs
  • 7 tbsp/90 g sugar
  • ¾-1 tsp vanilla extract or 1-2 tsp orange flower water or grated zest 1 orange or 1 lemon

Makes a 9 in/23 cm Cake

  • 1 cup/125 g flour
  • pinch of salt
  • ¼ cup/60 g unsalted butter
  • 4 eggs
  • cup/135 g sugar
  • ¾-1 tsp vanilla extract or 1-2 tsp orange flower water or grated zest of 1 orange or 1 lemon

9 in/23 cm round cake pan

Method

  1. 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.
  2. 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.
  3. Pour the batter into the prepared pan and bake for 20-30 minutes for a 3-egg cake or 30-40 minutes for a 4-egg cake. Allow to cool in the pan then transfer it to a rack. Ice with butter icing, for example coffee butter cream as shown here.