Everything You Need to Know About Genoise
A Genoise cake is a classic French sponge cake known for its light and airy texture. It is made by whisking together eggs, sugar, and flour, resulting in a delicate and moist cake that is often used as a base for layer cakes or filled and rolled for desserts like Swiss rolls.
The main difference lies in the method of preparation. Unlike other sponge cakes that rely on chemical leaveners like baking powder, a Genoise cake gets its rise from the air beaten into the eggs. It has a slightly denser texture compared to cakes made with baking powder but is still tender and delicate.
While a stand mixer is often preferred for ease and efficiency, you can make a Genoise cake without one. A hand mixer or even whisking by hand can be used, but it will require more effort and time to achieve the desired light and fluffy texture.
Use room temperature eggs for better volume when beating. Sift the flour before adding it to the batter to ensure a smoother texture. Gently fold the flour into the beaten eggs to retain the air and prevent deflation. Be careful not to overmix the batter, as it can result in a denser cake. Bake the Genoise cake immediately after preparing the batter to prevent it from losing volume.
Genoise cakes are best stored at room temperature in an airtight container or tightly wrapped in plastic wrap. They can be kept for a few days, but for optimal freshness, it’s recommended to consume them within 2-3 days.