The genoise, a light, elegant sponge cake, is one of the building blocks of French baking, used as a base for both jelly rolls and layer cakes, such as our Pumpkin Mousse Cake (see related recipe at right). The successful leavening of the cake depends solely on how much air is whipped into the eggs. Heating the sugar and whole eggs before whipping helps the eggs attain the maximum volume possible, although a slightly denser, still satisfying, version of the cake can be made without this step. Some genoises, such as this recipe, contain a little butter, which tenderizes the crumb.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Genoise
Review 1 for Genoise
5 out of 5
5 out of 5
Henderson, NV
May 18, 2010
Would You Recommend? Yes
1of 1found this review helpful.
Thank you! You have successfully submitted a comment for this review.
May 18, 2010
This was the best challenge I ever made! It was worth every minute of baking and it seemed that the bake time lasted than the time it was out to be devoured. I am a professional baker and THIS is perfection in confection!