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.
Last modified on: March 10th 2019
Keywords for this recipe:GenoiseGenoa spongeLightPastryFor 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 flakeds almonds (optional) - Total weight: 530 grams
Change these quantities to make: 1 Génoise (Genoa sponge) 2 Génoises (Genoa sponge) 3 Génoises (Genoa sponge)
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Keeping
A few days in an air-tight tin.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,666 Kcal or 6,975 Kj | 42 gr | 223 gr | 81 gr |
| 83 % | 16 % | 21 % | 12 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 314 Kcal or 1,315 Kj | 8 gr | 42 gr | 15 gr |
| 16 % | 3 % | 4 % | 2 % |
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Source
After Hervé This, who states that this Michel Bras's method.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Franche-Comté sticks, Caramelized apple and walnut cake, Brownies, Fougasse with bacon and Comté, Basic cake batter - the French way, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Mouna, Chouquettes, Caramelised apple custards, Chocolate and matcha tea biscuits, Corsican tarts, ... All |
 | Noisette butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate madeleines, Financier batter, Grapefruit moelleux, Chestnut cake, Lemon and lime cakes, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Like Bounty, Tatin apples with mascarpone cream, Apple Strudel, Clementine sorbet, ... All |
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Keep courage!
@biggles: It could be a problem of not enoughly mixed flour to the egg+sugar mixture.
Thanks,
Kristin
www.erisbeauty.com