Genoise
One genoise batter, eggs, sugar and flour at 2 : 1 : 1, made four ways: eggs warmed or cold, flour folded in gently or vigorously, sifted or not.
- Makes
- 1 cake of each (16 cm ring)
- Each version
- 250 g
Scale
cakes
For each version
| Ingredient | Grams | % of eggs |
|---|---|---|
| 120 g | 100% | |
| 60 g | 50% | |
| 60 g | 50% | |
| 5 g | 4.2% | |
| 5 g | 4.2% | |
| Total | 250 g |
The versions
Classic genoise
- Butter and flour a 16 cm cake ring.
- Warm the eggs and sugar over a water bath (bain-marie) to 45 °C (113 °F).
- Whip until the mixture has cooled and reached the ribbon stage.
- Sift the flour and fold it in gently.
- Pour into the ring and bake for 25 minutes at 160 °C (325 °F).
Cold genoise
- Butter and flour a 16 cm cake ring.
- Without warming them, whip the eggs and sugar to the ribbon stage.
- Sift the flour and fold it in gently.
- Pour into the ring and bake for 25 minutes at 160 °C (325 °F).
Overmixed genoise
- Butter and flour a 16 cm cake ring.
- Warm the eggs and sugar over a water bath (bain-marie) to 45 °C (113 °F).
- Whip until the mixture has cooled and reached the ribbon stage.
- Sift the flour and fold it in vigorously.
- Pour into the ring and bake for 25 minutes at 160 °C (325 °F).
Genoise with lumps
- Butter and flour a 16 cm cake ring.
- Warm the eggs and sugar over a water bath (bain-marie) to 45 °C (113 °F).
- Whip until the mixture has cooled and reached the ribbon stage.
- Fold in the flour gently, without sifting it.
- Pour into the ring and bake for 25 minutes at 160 °C (325 °F).
