Moist and light, génoise is the most common whisked cake both for serving alone and for filling and icing. For génoise whisked cakes, whole eggs and sugar are whisked to the ribbon. Flour is folded in, with standard ingredients being 2 tbsp/30 g sugar and ¼ cup/30 g flour to each egg. The addition of butter for richness is optional—one tablespoon per egg is the maximum. To conserve as much air as possible in the batter, it should be baked at once; advance preparation is therefore important.
