Génoise (Sponge cake)

The anglo saxon name of the génoise: sponge cake, gives a good definition to it.

This is indeed a very neutral basic cake that can absorbe whatever flavor and shape you want.

Génoise is used for classics sucha as Fraisier, Framboisier, certain 'buches de Noel', Moka, Black forest (with chocolate added to the dough), and loads of other cakes.

That's why it's important to know a couple of tips (eggs temperature, ribbon stage, integrating the dry ingredients gently but well) to have a successful foundation to ours cakes to come... 

(for a 22 cm cake)

200 g of eggs (approximately 4)

125 g of sugar
100 g of wheat flour
20 g of potato starch (can also be corn starch)


- Grease and flour a cake pan

- Sift the flour and the starch together
- Whisk the eggs + sugar and bring them to 50°C/122°F (you can use the gas flame directly or use a 'bain marie' (double boiling) method if your stove is electric.
- When the mix reaches 50°C/122°C, start using the mixer with the whisk accessory
- Beat it until the ribbon stage.
- Stop beating it and gently mix the flour + starch making sure all the flour is well mixed with the eggs.
- Pour the dough into the cake pan and bake it for about 20° in a medium heat oven (about 180°C/356°F)


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Meet the author

Hi there! I'm Lucia Tahara, welcome to my blog!

I'm a Brazilian living in France since 2002 and working as a Business Developer at Google.

This blog is about my 5 months sabbatical to become a pastry cook at the 'Institut National de la Boulangerie Pâtisserie', one of the best French pastry schools in the world.

Recipes, tips, techniques, video tutorials, but also posts related to the sabbatical experience will populate this space little by little.

My favorite pastries

Saint honoré
Macaron (coming soon)
Fraisier (coming soon)

Tutorial videos

Crème pâtissière (pastry cream)
Millefeuille (assembly)
Pâte feuilletée (puff pastry)
Choux dough (coming soon)
Sweet pie dough (coming soon)
More to come...