Classic Génoise

Preparation info

  • Makes

    one

    8-x-1¾ inch round layer
    • Difficulty

      Medium

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

I cannot think of a filling, frosting or even a flavor that you can’t pair with Classic Génoise successfully, thereby making it the most versatile in the cake repertoire.

This is used in Gâteau Rouge, Lucerne Cheese Torte and Lemon Mist Torte.