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.
Martha Stewart Living, September 1997
- Yield Makes one 12-by-18-inch cake
- 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
- 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.
- 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.
- 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.
- 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.
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