How To make Genoise Great Chefs

How To Make A Genoise, A Cake For All Occasions

Jelly rolls, petits fours, and some layer cakes all have one thing in common...they're made with a genoise cake. But if your last genoise came out tough and deflated, you'll want to check out all the tips you'll need to get it right next time.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Foolproof secrets to a Perfect Sponge(Genoise) | Pastry 101 | Best Recipe & fail proof

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You can purchase the leveling bar on Amazon.com. The search term is Fondant & Dough Leveler Set

Genoise is another term for sponge cake - extremely airy and light. It's most often used as layers in cakes. Although it may not look that difficult, genoise is rather fickle and I have covered the key points in making a successful genoise. I have filmed this video using the ingredients of the version 1 below. Also feel free to use the concise version (version 2).

☞ Chocolate Genoise recipe:
☞ Strawberry Shortcake using this sponge.

▶Size of pan used◀
15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8

▶Ingredients (Ver.1)◀
Whole Eggs 140g
Sugar 71g
Honey 13g
Cake flour 59g
Cornstarch 13g
Butter 8g
Milk 13g
+ a few drops of vanilla extract

▶Ingredients (Ver.2)◀
Eggs 148g
Sugar 74g
Cake flour 74g
Butter 21g
+ a few drops of vanilla extract

▶Steps◀
① Before you start, prepare the pan in advance by cutting parchment paper into strips/circle and line the inside. Also keep the butter/milk at 60°C.
② Combine the eggs and sugar+honey in a bowl and raise the temperature of this mixture to 40°C using a hot water bath.
③ Whisk the mixture using a hand mixer for several minutes until you reach an ivory coloured batter (2 methods of checking this is mentioned in the video)
④ Whisk on low speed for 1~2mins to tighten and even out the air bubbles inside the batter.
⑤ Add the sifted flour/cornstarch and fold it in carefully with a spatula.
⑥ Add in butter/milk at 60°C and fold carefully.
⑦ Bake at 165°C for approx. 30minutes.
⑧ Immediately after you take it out of the oven, give a shock to release the hot air bubbles inside. Take the genoise out of the pan, let it cool upside down for 10minutes before turning it back upright.
⑨ Let it cool completely before slicing it into layers.
⑩ Storage: air tight container + wrapped in cling film (2 days in fridge / 3~4 weeks in freezer)

▶Difference between ver.1 and ver.2◀
The more complex version would taste slightly better (a bit more moist) than the simpler version.

▶Useful Tip◀
1.You must raise the temperature of the egg/sugar/honey mixture to 40°C to allow plenty of air to be incorporated + sugar will melt completely.
2. Whisk the mixture enough so that it gets fluffy enough (either check using the ribbon method or the toothpick method. Please see the video for details)
3. Tightening the air bubbles on low speed (on handmixer) is crucial to achieve a homogenous interior.
4. Overfolding the flour will result in reduced volume. However, undermixing will result in bits of unmixed flour when you bake it (oh no...).
5. Giving the genoise a shock immediately after you take it out of the oven is important. If you don't, you may end up with a sinking/shrinking genoise as it cools down.
6. Check if genoise is well-baked by inserting a wooden rod to see if anything sticks to the rod - if it comes out clean then you're good.

★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent(
Perforated Silicone Mat (Mesh):
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne (
Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer

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Chef Share Sessions . Genoise Cake

How to Make a Genoise Sponge Cake

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Do you want to bake a cake like one you'd find at a French bakery? imperialsugar.com. Genoise is a classic French sponge cake that gets its volume from air suspended in the batter during mixing. And while Genoise is a sponge cake, it is leavened naturally using whole eggs versus just egg whites as you would with an angel food cake. French hobby bakers often use a genoise to make a “Sunday cake” sliced and moistened with a little simple syrup that is flavored with Grand Marnier and filled with crème chantilly and berries. This delicious dessert recipe with fresh berries would be perfect for the summer months. #imperialsugar #dessert #recipe #spongecake #genoise #sundaycake

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Genoise Cake | The French Chef Season 6 | Julia Child

Julia Child showcases the basic recipe for layer cakes, wedding cakes, and petits fours, and the professional French recipe for butter cream. This versatile cake can play many roles, depending on how you choose to dress it.

About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.

About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!


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Genoise (Genoese) Sponge - baking and cutting into layers - baking for beginners

Genoise sponge - baking for beginners - today we will learn to make this light and fluffy sponge which is ideal for all sorts of cakes and gateaus. Fairly easy to make, the only problems people normally have with this is over folding while adding ingredients to the whisked eggs. This results in a dense rubbery sponge. This recipe will make two 9 inch (23 cm) sponges for you to practice your cutting skills on.

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Pastry Knife -
Scales -
maurice (spatula/spoonula) -
Metal bowl -
Cake tin 9 inch/23cm (not the one in the video but a very good one) -

Recipe for 2 sponges:

8 eggs
250g (1 1/4 cups) caster sugar
250g (2 cups) plain or all purpose flour
45g (1/3 cup) butter