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Génoise (Genoa sponge)

Génoise (Genoa sponge)

A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a simple and very effective method.

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Last modified on: March 10th 2019

For 1 Génoise (Genoa sponge), you will need:

How long does it take?

Fulfillment
PreparationRestingCookingStart to finish
33 min.15 min.25 min.1 hour 13 min.
Preservation:
A few days in an air-tight tin.
At what time?
Work this out...

Step by step recipe

Stage 1
10 min.
Génoise (Genoa sponge) : Photo of step #1 Put 4 eggs in a pan of hot water from the tap and leave for 10 minutes to warm, just to warm eggs not to cook them.

If your eggs have been in the fridge, leave them for 20 minutes, renewing the hot water halfway through.
Stage 2
5 min.
Génoise (Genoa sponge) : Photo of step #2 Also fill the food-processor bowl with very hot water and leave to warm up.

This is so that the eggs can be beaten in the warm, which improves their texture. In most Genoa sponge recipes, the eggs are beaten in a bain-marie, which is more difficult.
Stage 3
5 min.
Génoise (Genoa sponge) : Photo of step #3 Preheat the oven to 200°C (390°F).

Empty and dry the food-processor bowl, break the eggs into it and add 110 g caster sugar and 15 g Vanilla sugar.
Stage 4
10 min.
Génoise (Genoa sponge) : Photo of step #4 Beat immediately at high speed until the mixture is light and fluffy...
Stage 5
Génoise (Genoa sponge) : Photo of step #5 ...and sticks to the beater slightly.
Stage 6
5 min.
Génoise (Genoa sponge) : Photo of step #6 Reduce the speed and add 50 g Noisette butter, pouring in a thin stream (through a sieve to remove all the small impurities left after heating).
Stage 7
5 min.
Génoise (Genoa sponge) : Photo of step #7 Stop the machine and sieve 125 g flour into the mixture.
Stage 8
1 min.
Génoise (Genoa sponge) : Photo of step #8 Incorporate the flour into the mixture quickly using a hand whisk.

Important: this is the tricky part. You have incorporated lots of air into the mixture be beating the eggs and sugar together and it is this air in the form of tiny bubbles that will make the mixture foamy and give you a light sponge. You need to incorporate the flour as quickly as possible (within 30 seconds if possible) so that the mixture doesn't "fall".
Stage 9
5 min.
Génoise (Genoa sponge) : Photo of step #9 Prepare a mould or tin by lining the bottom with a sheet of cooking parchment, as Genoa sponge sticks terribly and turning it out can be difficult.

You can also scatter a few flaked almonds in the bottom.
Stage 10
2 min.
Génoise (Genoa sponge) : Photo of step #10 Pour the batter into the mould and bake for 20 to 25 minutes.
Stage 11
25 min.
Génoise (Genoa sponge) : Photo of step #11 Turn out while hot onto a wire rack.

Remarks

For a chocolate Genoa sponge, reduce the flour by 50g and add 20g of powdered chocolate or cocoa powder.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

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Source

After Hervé This, who states that this Michel Bras's method.

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Crunchy little pieces of fish, Sweet pastry, Naan, Cheese Soufflé, Crackers, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant liqueur, Panna cotta, Chocolate and matcha tea biscuits, Clafoutis "Marie-Antoinette", Clafoutis "Marie-Antoinette", ... All
Noisette butterNoisette butter: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Chocolate madeleines, Pistachio madeleines, Pistachio "Financiers", Lemon and lime cakes, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized brioche with pear and kiwi, Amiens macaroons, Prune Far, Chocolate rolls (petits pains), Tarte Normande, ... All

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