Name: Ordinary Génoise Paste for Cutting Up
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: One 9-inch (23 cm) square génoise, about 16 pieces or 2 thin layers
Cuisine: French
Ingredients: 6 large eggs (about 300 g without shells), at room temperature; 1⅛ cups (265 ml / 227 g) superfine sugar; 2 teaspoons (10 ml / 9 g) pure vanilla extract; 1½ cups plus 1 teaspoon (365 ml / 184 g) plain flour, sifted twice; ½ cup (120 ml / 113 g) unsalted butter, melted and held warm; 2 teaspoons (10 ml / 9 g) unsalted butter, softened, for the case; 1 tablespoon (15 ml / 8 g) plain flour, for dredging the case

Question 1

What temperature should the eggs reach for this génoise?

Accepted Answer

Warm the eggs and superfine sugar over barely simmering water until the mixture reaches 104 to 110°F (40 to 43°C) and feels smooth between your fingers. Keep the bowl above, not touching, the water. Whisk constantly; strain only small cooked edge specks, but restart if broad curds form.

Question 2

How do I know when génoise batter has reached ribbon stage?

Accepted Answer

Whip the warmed egg-sugar mixture on high for 7 to 9 minutes, until pale, thick, and nearly tripled. Proper ribbon-stage batter falling from the whisk remains visible for five seconds before sinking. Finish with 1 minute at medium-low speed to refine the bubbles; this egg foam is the génoise’s only leavening.

Question 3

How do I fold flour and butter into génoise without deflating it?

Accepted Answer

Fold the twice-sifted plain flour into the ribbon-stage egg foam in three additions with a cut, sweep, and lift motion. Mix about 1 cup of folded batter into butter held at 105°F (40°C), pour it around the bowl’s edge, then fold six or seven deep turns until glossy, reaching the bottom.

Question 4

How do I know when this square génoise is fully baked?

Accepted Answer

Bake the 9-inch square génoise at 350°F (175°C conventional, 160°C fan) for 25 to 30 minutes. It is done when it rises from 1¼ inches to roughly 1¾ inches, turns butter-gold, pulls slightly from the pan, and springs back at the center. Bake a wet or wobbling center in 3-minute intervals.

Question 5

Why did my génoise cake turn out flat?

Accepted Answer

A flat ordinary génoise means the egg foam lacked volume or lost air during folding. Warm a loose egg-sugar mixture briefly over the bain-marie, then resume whipping until it reaches ribbon stage. During folding, use deliberate lifting strokes, temper the warm butter with 1 cup of batter, and never strike the filled pan on the counter.

Question 6

Can I make this génoise ahead and freeze it?

Accepted Answer

Wrap the completely cooled, unfilled génoise airtight and keep it at cool room temperature for up to 2 days; a rest of at least 4 hours produces cleaner cuts. For up to 1 month, wrap the slab or layers in parchment, seal airtight, freeze, and thaw while wrapped. Refrigerate only after adding perishable fillings.

Culinary Explorer

Ordinary Génoise Paste for Cutting Up

Ingredients

large eggs

superfine sugar

pure vanilla extract

Where cooking meets culture.

Ingredient	Quantity
large eggsat room temperature	6 large (about 300 g without shells)
superfine sugar	1⅛ cups (265 ml / 227 g)
pure vanilla extract	2 teaspoons (10 ml / 9 g)