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.
130,253 54.5/5 for 14 ratings
Last modified on: March 10th 2019
For 1 Génoise (Genoa sponge), you will need:
- 1
4 eggs - 2
50 g Noisette butter - 3
110 g caster sugar - 4
15 g Vanilla sugar - 5
125 g flour - 6
30 g flaked almonds (optional) - Total weight: 530 grams
Change those ingredients for: 1 Génoise (Genoa sponge) 2 Génoises (Genoa sponge) 3 Génoises (Genoa sponge)
How long does it take?
Time required for this recipe:
Keeping: A few days in an air-tight tin.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 33 min. | 15 min. | 25 min. | 1 hour 13 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 10 min.
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.
If your eggs have been in the fridge, leave them for 20 minutes, renewing the hot water halfway through.
Stage 2 - 5 min.
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.
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.
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.
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.
Beat immediately at high speed until the mixture is light and fluffy...
Stage 5
...and sticks to the beater slightly.
Stage 6 - 5 min.
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.
Stop the machine and sieve 125 g flour into the mixture.
Stage 8 - 1 min.
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".
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.
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.
You can also scatter a few flaked almonds in the bottom.
Stage 10 - 2 min.
Pour the batter into the mould and bake for 20 to 25 minutes.
Stage 11 - 25 min.
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
How much will it cost?
- For 1 Génoise (Genoa sponge) : 2.00 €
Recipes that use this recipe: 4
 |  |  |  |
Source
After Hervé This, who states that this Michel Bras's method.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Moist Lemon Cake, Chocolate and matcha tea biscuits, Chocolate cake, Grated potato cakes, Naan, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelised apple pie, Lime (or lemon) curd, Caramelised walnuts, Flaked almond tart, Chocolate rolls (petits pains), ... All |
 | Noisette butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Grapefruit moelleux, Lemon and lime cakes, Pancake batter, Financiers, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Apple and almond gratin, Apple Strudel, Cramique, Liège waffles, Tatin apples with mascarpone cream, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Your 5 comments or questions on this recipe
Thanks,
Kristin
www.erisbeauty.com
@biggles: It could be a problem of not enoughly mixed flour to the egg+sugar mixture.
Keep courage!
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.