Génoise

Name: Génoise
Cuisine: France
Ingredients: 1 cup sifted unbleached all-purpose flour; From no butter up to ½ cup unsalted butter, melted and cooled; From no butter up to ½ cup unsalted butter, melted and cooled; Fine 6-egg génoise; 1½ tablespoons pure vanilla extract or liqueur of choice; Cocoa génoise; 6 large eggs; ½ cup sifted cake flour; 1 cup sifted unsweetened cocoa powder; 1 cup granulated sugar; ¼ teaspoon salt; 1½ tablespoons pure vanilla extract; ½ cup clarified butter

Preparation info

FFR—
One
9- or 10 inch cake

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Ingredients

Plain 4-egg génoise
4 large eggs
1 cup sifted unbleached all-

Europe
France
Cake
Vegetarian

Method

For the 4-egg génoise

Butter and lightly dust with flour the bottom only of a 10-inch round pan. Preheat the oven to 325°F.

For the 6-egg and cocoa génoises

Use a 9-inch springform pan if you li