Recipe: Yummy Letter cake base génoise

Delicious, fresh and tasty.

Letter cake base génoise. Génoise sponge is an essential base for many pastry applications. Try Chef Philippe's easy recipe with illustrated, step-by-step instructions. Butter and flour a round cake tin.

Letter cake base génoise A genoise cake, also known as Genovese or Genoese (named after the Italian city of Genoa), is especially common in Italian and French cuisine. The cake's signature airy texture doesn't come from yeast or chemical leaveners like baking powder or baking soda. Instead, air is whipped into the whole. You can cook Letter cake base génoise using 5 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Letter cake base génoise

  1. You need 4 of oeufs.
  2. It's 120 g of sucre.
  3. It's 120 g of farine.
  4. Prepare 1 of pincée de levure.
  5. You need 1 of pincée de sel.

A Genoise cake is just one of many cakes that exists. It works thanks to whipping up your eggs on forehand. These are all names for the same cake which is based upon whipped eggs with sugar and with folded in flour and butter. Classic genoise can be flavorless and dry.

Letter cake base génoise step by step

  1. Monter les blancs en neige avec la pincée de sel. Blanchir les jaunes et le sucre, puis l'ajouter dans les blancs bien montés, tout en continuant de battre.
  2. Ajouter la farine en pluie. Mettre dans une plaque ou un grand plat. Enfouner 10/15 min dans un four préchauffé à 180 degrés. Laisser le gâteau refroidir, à l'aide d'un patron (je l'ai fait à la main sur une feuille) découper 2 fois la lettre ou chiffre et garnir..

If making chocolate genoise, sift flour and cocoa powder over egg yolk mixture (or just flour if making vanilla). Vigorously fold in with a large rubber spatula, running it down along bottom of bowl and lifting up through center and over the top as you rotate bowl. This cake base takes on moisture really well from fruit, frostings, liqueurs and syrups. As you can tell from my cake recipes, I'm a sucker for moist cakes. Over the years, I've tested countless different ways to make this cake and this is the best, most fail-proof method for genoise that I've tested.