A génoise is a firm cake that is baked in one layer and then cut into thinner layers to be built into traditional French-style cakes. A long, wide serrated spatula (see figure 1) or knife works well for cutting the cake.

1. Score the cake around the outside edge with a serrated spatula or knife.

   

1. Holding the cake gently, cut through along the scored line.

   

1. Using the flat of the spatula, turn the top layer over, cut side up, onto the cake rack.