Label
All
0
Clear all filters

Génoise Cakes

Appears in
top 1000The Simple Art of Perfect Baking
The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About
Agénoise is high in eggs and sugar and contains little or no fat. What distinguishes a génoise from other cakes in the sponge category is the technique of whipping a foam from whole eggs, sometimes in combination with egg yolks. Egg white meringue is never incorporated into a génoise.

A génoise that contains whole eggs as well as egg yolks, such as Honey Génoise, Brown Sugar Génoise or Génoise Sheet, is moister, denser and less spongy than one made without egg yolks. These génoise cakes may not need to be soaked with a dessert syrup if you are assembling thin layers with other fillings and frostings.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

The licensor does not allow printing of this title