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.

This recipe goes with Sherried Banana-Strawberry Trifle, Triple-Lemon Génoise with Buttercream and Raspberries, Mint-Chocolate Ice-Cream Cake

Yield: 12 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 31%
  • Fat: 3.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 15.5g
  • Fiber: 0.0g
  • Cholesterol: 79mg
  • Iron: 0.9mg
  • Sodium: 66mg
  • Calcium: 10mg


  • 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


  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.
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