A Genoise is a light sponge cake that makes a perfect base for many desserts. A Genoise recipe can be a challenge to master but with my detailed explanation, you will be making these in plenty. It's light in texture and flavor which makes it perfect with fresh fruits and whipped cream.
Grease and flour your pans with a parchment paper circle for the bottom as well as the sides of the pan.
Temperature plays a very important role in this cake batter. So, Have all your ingredients at room temperature.
I place the eggs in warm water for 5 minutes so they are warm and whip more fluffy.
Melt the butter and keep it warm.
Sift the flour and cornflour once now (and again when you incorporate into the batter)
Place the eggs (whites and yolks) in a mixing bowl with the whisk attachment.
Start whipping on low to medium for two minutes.
Then add sugar a little at a time.
Add vanilla extract.
Once all the sugar is in - whip the eggs on high to stiff peaks.
You want the eggs to still be glossy (so don't over whip).
Fold in the flour
Swift the flour for the second time directly into the eggs. Do this in three batches folding carefully so the eggs whites don't deflate. The folding method - you are essentially making an O in front of you. So you place your spatula into the batter... go under away from you.....and come up in front of you. You are also rotating the bowl with the other hand simultaneously. Sounds complicated but it is not.
Add the butter
Make sure you have all the flour incorporated into the batter before you add the butter to avoid flour pockets into the finished cake.
To incorporate the butter - I add two dollops of the cake batter into the butter first, to lighten the butter so it won't be too heavy into the cake.
Then add the butter mixture into the cake batter.
Again fold gently.
Bake the Genoise
Once incorporated. Immediately pour into two 8-inch cake pans and bake at 180 C / 360 F for about 20 to 30 minutes.
The cakes are done when the top is springy, the sides are loosened from the cake pan or a toothpick inserted into the center comes out clean.
Unlike other cakes - it is best to take these cakes out of the pan as soon as they are out of the oven to avoid sinking.
Make sure to use gloves and do this carefully.
First, invert them onto a baking rack and then invert them over again using a second baking rack, so the tops of the cakes are facing up again.