Classic Génoise


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.


12 servings

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 375°.

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.

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

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.

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.

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.

December 1999
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