This is a classic génoise save for the fact that 25% of its flour volume has been replaced by cocoa powder. Otherwise it’s pretty much the same. Start by preheating your oven to 375 degrees Fahrenheit and sifting together your dry ingredients: the cake flour, cocoa and salt.
OK, I decided.
Chocolate génoise is the foundation upon which a great Black Forest cake is built, and is good for a number of other things besides. Like a classic génoise it’s rather dry, but then it’s whole reason for being is to be soaked liberally with syrup.
4 tablespoons unsalted butter
3.5 ounces (3/4 cup) cake flour
0.75 ounces (1/4 cup) Dutch-process cocoa
1/2 teaspoon salt
6 eggs, room temperature
5.25 ounces (3/4 cup) sugar
1 teaspoon vanilla extract
This spongecake is a more reliable version of classic génoise, and is good for all the same sorts of things: gâteaux, jelly rolls, bûche de Nöels (bûches?) you name it. And the process is simpler than a standard génoise. The only drawback is that it can’t handle as much syrup as a classic génoise, so if you’re making some very moist petits fours or a tres leeches cake, you’ll want to use the classic. It goes like this:
Let’s face it, not everyone likes classic génoise. It can be challenging to make and not all that pleasant to eat (heavy on egg whites, it’s often dry). So here’s a variation on a classic génoise that on the one hand is a lot easier to make: there’s no heating step, it’s hard to over-whip it (a big reason why many génoise attempts fail) and the batter ends up thicker, more spreadable and more capable of holding on to the bubbles it contains. On the other hand, it also looks and tastes better: it’s taller, fluffier and retains more moisture, again due to the reduction of egg whites. It calls for:
2 ounces (1/4 cup) milk
1 1/2 ounces (3 tablespoons) butter
1 teaspoon vanilla extract
3 eggs, room temperature
3 egg yolks, room temperature
6 ounces (1 cup minus two tablespoons) sugar
3.75 ounces (3/4 cup) all-purpose flour
Classic génoise is, well, a classic. However it can be a bit tricky, even for very experienced pastry makers. But when you want to make a classic Euro-style gâteau, nothing beats it for its lightness and its ability to keeps its integrity even after a liberal dose of cake syrup. Here’ll I’ll add that if […]
Clarified butter is optional but recommended in a génoise. It gives what is ordinarily a rather plain, somewhat dry sponge an enhanced butter flavor. Of course if you don’t have — or don’t like making — clarified butter, regular melted butter will still produce a excellent result. This recipe makes enough for one 18″ x […]