Genoise

What to Put on the Table With Genoise

• Raspberry jam
• Whipped cream
• Fresh strawberries

How to Make Genoise

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1. Heat the oven to 180°C / 355°F. Butter and line a 20 cm round tin.

   Mark done

2. Whisk the eggs and sugar in a bowl over a pan of barely simmering water for 4 minutes until warm to the touch.

   Mark done Start 4 min timer

3. Take off the heat and whisk for 8 minutes until pale, cool and tripled in volume.

   Mark done Start 8 min timer

4. Sift in the flour and salt in three additions, folding gently. Stir a spoonful of batter into the butter and vanilla, then fold that in.

   Mark done

5. Pour into the tin and bake for 30 minutes until the sponge springs back.

   Mark done Start 30 min timer

6. Cool in the tin for 5 minutes and turn out onto a rack.

   Mark done Start 5 min timer

Worth Knowing Before You Cook

Whisk the eggs until they fall in a thick ribbon.

Fold the flour in gently and stop when no streaks remain.

Bake as soon as the batter is mixed.

Keeping What's Left

Best on the day. Wrapped, it keeps for 2 days. Freeze for 1 month.

Genoise Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.