Genoise

Génoise (genoise) is a classic European sponge cake made by whipping whole eggs and sugar until thick and aerated, then folding in flour. Some recipes include a small quantity of melted butter for added richness. Unlike cakes leavened with baking powder, a traditional génoise relies primarily on the air incorporated into the eggs for its lift.

Ingredients and structure

The basic ingredients are whole eggs, sugar and flour, with butter optional. The whipped eggs create a foam that expands in the oven. As the cake heats, egg proteins and starch set the structure and hold the air cells in place. The result is a light but relatively resilient sponge that can be sliced into layers.

How to prepare génoise

1. Warm the eggs and sugar gently over a bain-marie while whisking, until the mixture is warm and the sugar is dissolved; do not cook or scramble the eggs.
2. Whip until very pale, thick and increased substantially in volume. The mixture should fall from the whisk in a ribbon that briefly holds its shape.
3. Sift the flour and fold it in gently in stages, preserving as much air as possible.
4. If using melted butter, fold a small amount of batter into the butter first, then incorporate it gently into the main mixture.
5. Transfer to the prepared pan and bake promptly so the foam does not lose volume.
6. Cool appropriately before slicing or assembling.

Culinary uses

Génoise is used for layer cakes, fraisier, opera cake, Swiss rolls and other composed desserts. Because it is less rich and moist than butter cake, it is often brushed or soaked with flavoured syrup before filling and assembly.

Génoise versus other sponge cakes

Génoise uses whole-egg foam. A biscuit sponge may use separated eggs, while chiffon cake typically includes oil and chemical leavening. These methods produce different textures and handling characteristics.

Chef’s tip: Whip to a stable ribbon stage, fold with a light hand and bake without delay. Deflating the foam or adding flour too aggressively can produce a dense cake. Do not overbake; a dry génoise will need more syrup and may become fragile when assembled.