Genoise

The mother of all cakes

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Which Eggs Are Best for Baking?

• When it comes to baking, the choice of eggs is crucial. It is true that more affordable factory eggs can be used for many baking recipes, and sponges belong to this category. However, pasture-raised eggs, or those from your neighbors next door who raise naturally fed, free-range chickens, make a huge difference. Indeed, making a plain génoise with high-quality eggs will definitely improve these three things: taste, texture, and color.
  
• Chocolate Genoise Recipe
  

Coffee Flavored Genoise

• Add ≈10g of coffee extract into the egg-sugar mixture. Or, add a tablespoon of Nescafe.
  

Plain Genoise

• The cake pan or ring can be greased with softened butter and flour or apply butter first and then cooking spray.
  
• Place the mixing bowl over a bain-marie, making sure the hot water isn't in direct contact with the bottom of the bowl. Set the heat to low (as long as it produces steam, it's fine). Using a large whisk, beat the eggs and sugar until the mixture reaches approximately 104°F (40°C).
  
• Continue beating on high speed using a stand mixer fitted with the whisk attachment. After 8 minutes or so, it should turn to a foamy dream like foam, and form a ribbon. Preheat fan oven to 330ºF/160ºC.
  
• Fold in the sifted flour with the help of a spider skimmer – then incorporate the melted butter (it remains optional especially if using free range eggs).
  
• Fill up the prepared pan.
  
• Here, the tall charlotte cake ring (7 eggs).
  

Baking Genoise in Baking Pan

• Bake for 30 minutes. Remove from the oven and let it stand for 5 minutes. Then flip and tap it over the countertop. Transfer genoise to a cooling rack to cool.
  

Baking Genoise in Charlotte Cake Ring

• Bake the large genoise to 310ºF (155ºC) for 40 minutes. Remove from the oven and let it stand for 5 minutes. Then flip and tap it over the countertop. Transfer genoise to a cooling rack to cool overnight before slicing.
  

Storage

• Wrap genoise in plastic film, and store under refrigeration for up to 5 days or freeze for up to 6 months.
  

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