Genoise, a sponge cake, serves as the base for petits fours and other shaped cakes. It is also a traditional building block for rolled cakes (also called roulades) such as Swiss rolls and jelly rolls. Read on to learn the basics of making a great genoise.
Seen here: Chocolate-Rum Swiss Roll
1. Handle all the ingredients with care.
2. Add the flour by lightly sifting it over the beaten egg mixture.
3. Fold gently with a large flexible spatula.
4. Melt and cool the butter completely before pouring it down the sides of the bowl -- warm butter will cause the mixture to collapse.