Génoise

This practical, all-purpose sponge cake is quick and easy to prepare and may be used in a variety of circumstances. It works well as a layer or rolled cake and may also be used in conjunction with cheesecakes, instead of a pastry dough base, or even as a plain cake, with a simple frosting. Many recipes for génoise call for folding in butter at the end—a practice I think often accounts for overmixing and consequently ruining the batter. The butter does contribute extra richness and moisture, but the same thing can be accomplished by using a combination of whole eggs and extra yolks, as in the recipe.