Classic Genoise

Classic Genoise

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  • Prep Time


  • Total Time


  • Servings



  • ray

  • 1

    tablespoon cake flour

  • 2

    tablespoons butter $

  • 1

    cup unsifted cake flour (about 3¾ ounces)

  • teaspoon salt

  • ½

    cup sugar

  • 1

    teaspoon vanilla extract

  • 4

    large eggs $

  • Preparation

  • Preheat oven to 375°.

  • Coat a 15 x 10-inch jelly-roll pan or a 9-inch springform pan with cooking spray; line with wax paper. Coat paper with cooking spray; dust with 1 tablespoon flour. Set aside.

  • Cook butter in a small saucepan over medium heat until lightly browned (about 4 minutes). Pour into a small bowl; cool and set aside.

  • Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a sifter. Sift the flour and salt once; set aside.

  • Beat sugar, vanilla, and eggs at high speed of a mixer until ribbons fall from beaters (about 10 to 15 minutes or until the egg mixture holds its shape). Lightly spoon one-third of flour mixture onto egg mixture; quickly fold. Repeat procedure twice with remaining flour mixture.

  • Stir about 1 cup batter into cooled browned butter. Gently fold butter mixture into remaining batter. Spoon batter into prepared pan; spread evenly. Bake in jelly-roll pan at 375° for 12 minutes or in springform pan for 20 minutes, or until a wooden pick inserted in center comes out clean or the cake springs back when touched lightly in center. Loosen from sides of pan; turn out onto a wire rack. Carefully peel off wax paper. Cool completely.

  • Cooking Light

  • DECEMBER 1999


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