ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Classic Génoise

Yield 12 servings
Depending on what you're making, génoise is baked in either a 15 x 10-inch jelly-roll pan or a 9-inch springform pan. For the Sherried Banana-Strawberry Trifle and Triple-Lemon Génoise with Buttercream and Raspberries, you can make it in 2 (9-inch) round cake pans; bake for 13 minutes.


  • Cooking spray
  • 1 tablespoon cake flour
  • 2 tablespoons butter
  • 1 cup unsifted cake flour (about 3 3/4 ounces)
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs

Nutrition Information

  • calories 109
  • caloriesfromfat 31 %
  • fat 3.8 g
  • satfat 1.7 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 2.9 g
  • carbohydrate 15.5 g
  • fiber 0.0 g
  • cholesterol 79 mg
  • iron 0.9 mg
  • sodium 66 mg
  • calcium 10 mg

How to Make It

  1. Preheat oven to 375°.

  2. Coat a 15 x 10-inch jelly-roll pan or a 9-inch springform pan with cooking spray; line with wax paper. Coat paper with cooking spray; dust with 1 tablespoon flour. Set aside.

  3. Cook butter in a small saucepan over medium heat until lightly browned (about 4 minutes). Pour into a small bowl; cool and set aside.

  4. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a sifter. Sift the flour and salt once; set aside.

  5. Beat sugar, vanilla, and eggs at high speed of a mixer until ribbons fall from beaters (about 10 to 15 minutes or until the egg mixture holds its shape). Lightly spoon one-third of flour mixture onto egg mixture; quickly fold. Repeat procedure twice with remaining flour mixture.

  6. Stir about 1 cup batter into cooled browned butter. Gently fold butter mixture into remaining batter. Spoon batter into prepared pan; spread evenly. Bake in jelly-roll pan at 375° for 12 minutes or in springform pan for 20 minutes, or until a wooden pick inserted in center comes out clean or the cake springs back when touched lightly in center. Loosen from sides of pan; turn out onto a wire rack. Carefully peel off wax paper. Cool completely.