About
Genoise Cake
This recipe is a work in progress, as I haven’t been able to make it perfectly yet. The cause may be uneven oven heating, poor mixing technique, or some other unknown cause. In any case it still turns out tasting good, but doesn’t look ideal.
Any icing goes well with this cake, my preference is vanilla. Here’s one recipe I’ve used with success:
https://www.bbc.co.uk/food/recipes/basicbuttericing_73263
Ingredients
1x
2x
3x
Makes 2 cakes.
6
large eggs, room temperature
210
grams sugar
130
grams all-purpose flower
0.5
tsp baking powder
Instructions
Preheat Oven to 350˚F
Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides)
Beat 6 large eggs for 1 minute on high speed
Slowly add sugar and beat for 8-10 minutes
Whisk flour and baking powder
Sift into egg mixture one third at a time
Fold with spatula each time until just incorporated
Scrape spatula from the bottom to catch pockets of flour. Stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
Divide evenly between prepared cake pans
Bake at 350˚F for 23-28 minutes