Yellow Genoise Cake Recipes

4-INGREDIENT SPONGE CAKE (VIDEO RECIPE)

Steps:

• Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
• In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
• Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
• Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here's the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.

YELLOW GENOISE CAKE

Steps:

• Preheat oven to 350 degrees with a rack in center. Butter a 12-by-17-inch jelly-roll pan or rimmed baking sheet. Line with parchment paper; butter and flour parchment. Set aside.
• Combine sugar, eggs, and salt in a heat-proof mixing bowl set over a pan of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch, 1 1/2 to 2 minutes.
• Attach bowl to mixer; using whisk attachment, beat on high speed until mixture is very thick and pale, 6 to 8 minutes. Gently transfer to a large, wide bowl. Combine butter and vanilla in small bowl. Sift flour over sugar mixture in three batches, folding gently after each; add butter mixture in steady stream with the third. Pour into pan; smooth with an offset spatula.
• Bake until cake is lightly golden brown and springy to the touch, 10 to 12 minutes. Transfer to a wire rack to cool completely.

GENOISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
• Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
• Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
• Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
• Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.

YELLOW GENOISE CAKE

Steps:

• 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.

GENOISE SPONGE CAKE

Steps:

• Prepare the ingredients for the genoise sponge cake.
• Grease an 8" round cake tin with butter, then dust with flour. If there is any excess flour, then shake it off. Preheat the oven to 315°F.
• Sift the flour into a bowl. Repeat the sifting a second time into another bowl to ensure the flour is light and clump-free. Set aside.
• Add the superfine sugar, vanilla, and eggs to a large heatproof bowl and whisk with an electric hand beater until combined.
• Place the bowl over a saucepan of simmering water (bain-marie), making sure the water doesn't reach the bottom of the bowl. Beat the mixture on high for 10 minutes or until the texture is is thick and glossy.
• It will have almost doubled in size and when you lift out the beater, a ribbon trail should form. Remove the bowl from the heat.
• Lightly scoop the butter over the egg mixture along with half the flour. Gently fold them in using a spoon or spatula. Add the remaining flour and fold it in until just combined.
• Pour the cake batter into the prepared pan ensuring the surface of the cake is smooth, then bake until the top is a light golden color (about 35 minutes). Other signs that the cake is ready are a skewer inserted comes out clean, or the sides are slightly coming away from the pan. Allow the genoise to cool for 5 minutes then turn out onto a wire rack to cool completely.
• Use a serrated knife to slice the cake in half then smother the bottom half with jam and then cream. Replace the top half of the cake and cover with cream, then garnish with strawberries.