genoise cake

Genoise Cake

Sarah MickeyAll Recipes, Cake, Cookie & Pie Recipes, Egg Recipes Leave a Comment

Genoise Cake

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.

Genoise Cake
  • 6oz Cake Flour
  • 6oz Sugar
  • 6 Eggs
  • 1 tsp Salt
  • Chocolate Genoise:
    Substitute Cocoa Powder ¼ of the Flour (we use plain cocoa (not dutch process))



Preheat your oven to 350 (convection oven) or 400 (still oven)

Let the eggs come to room temperature or place them in a bowl of warm water for about five minutes.

Add the sugar to the eggs and beat on high speed for ten minutes, until the eggs reach the “ribbon stage” (they change from a darker yellow to a pale yellow, and will drizzle in distinct ribbons that sit up above the surface of the rest of the eggs) for a few moments.

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

Spray a baking pan with non-stick spray. Put a layer of parchment paper on it. Spray the parchment paper with the non-stick spray, then sprinkle it with flour. Shake off any flour that doesn’t adhere to the paper and discard.

Sift the cake flour (and cocoa powder, if using) into the eggs in small installments, and gently fold each installment in before continuing. Start with only a little at a time, the more flour you incorporate, the more you can add.

Once all the flour (and cocoa powder, if using) is incorporated into the batter, turn it out on the pan and gently spread it out (with a spatula, ideally an offset one) to a uniform thickness with a smooth top. Lift the pan a few inches above the counter and let it drop back down to shake it out.

Bake the genoise in the oven until it starts to pull away from the sides of the pan and an inserted paring knife comes out clean.

Remove the cake from the oven and put the pan on a cooling rack to let it cool completely (ten minutes or longer).


Cut along the sides of the pan to release the cake.

Optional (But Recommended): Brush the cakes with simple syrup before serving or constructing more complicated desserts with them. This not only imparts sweetness, but also helps keep them moist.

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