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Light Genoise – Sponge Cake
Learn how to make an airy and moist genoise, ideal as a base for entremets, strawberry cakes or tiered cakes. This technical recipe uses a bain‑marie cooking method to achieve a three‑fold volume and a perfect ribbon, then gently folds in melted butter and sifted flour to keep the batter from collapsing.
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Critical Success Points
- • Whisk the eggs and sugar over the bain‑marie until 45 °C
- • Obtain the ribbon by whisking the risen mixture
- • Emulsify the melted butter with a little egg‑sugar mixture
- • Incorporate the butter without beating vigorously
- • Fold the flour gently to avoid collapsing the batter
Safety Warnings
- • Handle the bain‑marie carefully to avoid hot‑water burns.
- • Use kitchen gloves when removing the hot pan from the oven.
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