Makes 1 Large, Thin Cake
Eggy, airy, and quick-baking, genoise cake is a great building block for all sorts of desserts. The base recipe is for a “plain” genoise, but we’ve included information below for tweaking it into a chocolate genoise.
This recipe can be expanded or contracted as long as you follow this ratio – for every egg, there’s an ounce of flour (or ¾ oz flour, ¼ oz cocoa powder for chocolate genoise), and an ounce of sugar.
- 6oz Cake Flour
- 6oz Sugar
- 6 Eggs
- 1 tsp Salt
- Optional: Simple Syrup (1/1 water & sugar)
- Chocolate Genoise:
Substitute Cocoa Powder ¼ of the Flour (we use plain cocoa (not dutch process))
Once the ribbon stage has been reached, reduce the speed to low and continue to beat for three more minutes to break up any large air bubbles for a uniform consistency.
- Prepare the pan