Email to A1_Suzy      

GÈnoise (Basic Sponge Cake)

Source of Recipe

Jacques Pepin


Recipe Introduction

The Gènoise -- a basic sponge cake -- is the base of countless cakes. It is also used for croutes aux fruits, petits fours glace and to line molds. The batter can be made with an electric mixer as well as by hand. The recipe makes two 8-inch cakes. The flour is sifted into the batter rather than folded in, because if poorly incorporated, the cake will be grayish and heavy and will have lumps. The melted butter, added at the end, is very heavy and brings the mixture down. To correct this problem, "overwork" the batter slightly. If the butter is omitted or reduced, the mixture should not whipped more than 5 to 6 minutes. If it is beaten too much, the cake will run over and go up and down like a souffle, and the result will be a flat and crumbly cake.

List of Ingredients

6 large eggs -- at room temperature
¾ cup sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
6 tablespoons unsalted butter -- melted



Recipe

Butter and flour two 8- by 1 1/2-inch cake pans.

Place the eggs, sugar and vanilla in the bowl of the electric mixer. Mix well to combine the ingredients and stir over boiling water, or the burner, for about 30 seconds so that the mixture is barely lukewarm. Place on medium to high speed and beat for 10 minutes. The mixture should make a thick ribbon. It should be pale yellow, and it should have at least tripled volume.

Using a wide spatula, fold the mixture with one hand and sift in the flour with the other. Add the butter, using the same procedure. Fill the prepared cake pans about three-fourths full.

Place pans on a cookie sheet and bake in a 350 degree preheated oven for 22 to 25 minutes. Remove from the oven and, after 5 minutes, turn upside down on racks. The bottom and sides should be pale golden in color. The cakes should be flat (no sagging) and soft and springy to the touch.

When cool, place the cakes in plastic bags to keep them from drying. They will keep for a few days without refrigeration.