Top Rated Genoise Recipes

British culinary master Michel Roux Jr.'s rich and fluffy chocolate mousse, spiked with whiskey, is perfect for a Christmas-dessert.  Try with: Single malt 10 years Speyside, Iced Drambuie, or Tokaji 5 Puttonios
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Kevin Ryan
The classic European sponge cake. No chemical leavener, just air that is beaten into the eggs. Folding ( stirring without deflating) is the biggest factor. Be gentle!
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Derf
I have made this once on a very special occasion, it finishes with a "Moka Creme au beurre" and is heavenly! Or you can make your own filling/icing-if you'd like to try the Moka, let me know. This is in reply to a request. Originally from "French Cooking by Eileen Reece"
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Chef mariajane
Another great from Martha Stewart - Decorate with shaved chocolate so very delicious!! This makes one 12x16-inch sheet cake or one 9-inch round cake.
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Genoise recipe. Ready In: Makes servings 673 per serving Ingredients: eggs, sugar, butter, cake flour
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spatchcock
Great recipe
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anon-r1rnyeh5min4@base.google.com (ifood.tv)
Description Try out this simple recipe for Genoise- a perfect treat for kids and adults alike. Or simply serve this Genoisefor the next party at home, it's sure to become popular with your gustes! Ingredients 1 cup eggs, about 51 cup, sugar1/2 ...
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MrChocolate LLC
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anon-r1rnyeh5min4@base.google.com (ifood.tv)
Ingredients 1/2 cup sweet butter4 eggs1/2 cup fine white sugar1 cup sifted cake and pastry flour1/2 teaspoon baking powderI /4 teaspoon salt1 teaspoon vanilla extract1/2 teaspoon grated lemon or orange rind Directions Oil bottom of 9-inch ...
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Jacques Torres
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of Nick Malgieri
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Nick Malgieri
This rich, delicate cake forms the basis for many filled, frosted, and glazed cakes. A good plain gênoise is hard to beat—it has an elegance that derives from its simplicity, and I even like them unadorned. Many recipes for gênoise add butter as an enrichment. Unfortunately, sometimes the extra manipulation the incorporation of the butter necessitates causes these light batters to fall. So I prefer to add a few extra egg yolks instead—they not only help enrich the cake, they also provide greater stability to the foam, ultimately making the batter easier to prepare. This recipe originally accompanied the Strawberry Roulade .
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