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Génoise sponge
Photo: Roozitaa, Wikimedia Commons, CC BY-SA 3.0 (cropped)

Pastry · Recipe No. 126

Genoise

Genoise made with plain flour, egg, caster sugar and vanilla essence. The recipe serves 1; change the portions and units below and the amounts update.

  • Serves 1

Method

  1. Grease a 20 cm baking tins with oil or white fat.

  2. Line with tins greaseproof and collar, grease and flour.

  3. Set oven to 4.

  4. Sift flour and salt 2 or 3 times.

  5. Beat eggs and sugar over hot water for 8-10 minutes until ribbon stage, add essence.

  6. Sift in flour in three stages folding in gently.

  7. Fold in butter with last stage.

  8. Pour into the prepared tin.

  9. Cook 30-40 mins.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • Strictly speaking genoise requires cool melted butter to give it its richness and moisture, but this can result in loss of volume, add a teaspoon of baking powder to flour or omit butter if you are new to making sponge.

Shopping list for 1 portions

Fruit & veg

Dairy & eggs

Baking

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “Genoise” and the original recipe card.