Category: Classic Génoise

How to Make Classic Génoise

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 […]

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Génoise recipe

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 […]

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