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Yellow Genoise Cake


Genoise, or French sponge cake, differs from regular sponge cake because it's made with butter, which makes it more tender and flavorful.

  • Yield: Makes one 12-by-18-inch cake

Source: Martha Stewart Living, September 1997


  • 1 cup sugar
  • 6 large eggs
  • 1 1/3 cups all-purpose flour, plus more for parchment paper
  • 6 tablespoons unsalted butter, melted, plus more for parchment paper
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Butter a 12-by-18-inch standard jelly-roll pan, line with parchment paper, butter and flour the paper, and set aside.

  2. Set the metal bowl of an electric mixer over, but not in, a pot of simmering water. Combine sugar and eggs in the bowl, and whisk until mixture is warm to the touch, about 2 minutes.

  3. Transfer the bowl to an electric mixer fitted with the whisk attachment, and beat on high speed until mixture is very thick and pale, 6 to 8 minutes. With a rubber spatula, gently transfer mixture to a large clean mixing bowl. Sift in flour in three additions, folding gently after each. In a small bowl, combine butter and vanilla, then add in a steady stream as you fold in the third addition of flour. Fold gently, and pour out onto prepared pan. Smooth top with offset spatula.

  4. Bake until cake is springy to the touch and golden brown, 18 to 20 minutes. Remove from oven, and let cool on a wire rack. Wrap tightly with plastic wrap, and refrigerate for up to 3 days or freeze for up to 1 month. When ready to use, turn out cake onto a cutting board covered with a clean piece of parchment or wax paper, and peel the paper off the cake.

Reviews Add a comment

  • Atypical60
    20 MAR, 2015
    Although this recipe is very flavorful (I used extra vanilla), it did not resemble a true genoise in any way. It was way too heavy and dense. I'm surprised because I've gotten good results with Martha Stewart's recipes but this was an epic fail. Ended up baking a Gateau Savoy--much lighter!
  • DonMerry
    6 FEB, 2015
    In classical p√Ętisserie, Genoise is often baked without butter, and it is still commonly made in European bake shops with only eggs, sugar, and flour.