Baking Classics: Génoise

Southern Hospitality. How To Bake A Classic Vanilla Butter Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Entertaining White Holiday Cakes Southern Hostess Cooking & Baking Tutorials Birmingham Alabama Publisher Culinary & Entertaining TechniquesBaking Classics

The Technique

Génoise

Génoise is a cake leavened by eggs. The process in which air is incorporated into the yolks & the egg whites provides the lift necessary so that the batter rises properly in the oven. This particular formula utilizes a streamlined technique in which they are not separated but rather beaten together with the sugar until a ribbon-like quality has been achieved once the whip attachment has been lifted. This particular cake style has a distinctive taste & texture. It’s not quite as rich as butter cakes however it serves a valuable purpose as it allows for more decadent buttercream formulas to be paired with them resulting in balanced, more European style confections. Génoise cakes also make wonderful foundations for more fruit based desserts as they allow summers finest to shine. They may be sliced & layered with sweetened whipped cream & Macerated Strawberries for a beautiful, casual dessert offering. When prepared properly, expect the batter to rise in the oven a good bit so be certain the cake pan is at least 3-inches high. Learn how to make a culinary classic in your very own kitchen.

How To Make Genoise By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques Instructional Digital Magazine RebeccaGordon Birmingham Alabama Pastry Chef Spring EntertainingGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickClassic Génoise
makes 1 {6-inch} cake

When testing to determine if the cake is properly baked, gently press the surface with your fingers to be certain it is just set in the center. It should respond back with a crinkly tone indicting it is ready to be removed from the oven. Expect a faint indentation of your impression to remain over the surface from the test.

1/3 cup all purpose flour
1 Tbsp cornstarch
A pinch of kosher salt
2 eggs, room temperature
1/4 cup sugar
1/2 tsp fresh lemon juice
1/2 tsp vanilla bean paste
1 1/2 Tbsp melted butter

Preheat the oven to 350 degrees. Generously grease 1 {6 x 3-inch} round cake pan with cooking spray, line the bottom with parchment paper then generously grease the paper with cooking spray again. Set aside. Combine the flour & the cornstarch in a fine wire mesh sieve & sift it once over parchment paper. Add a smidgen of salt. Set aside. 

Place the eggs in the bowl of a heavy duty stand mixer fit with the whip attachment & slowly raise the speed to High. Pour the sugar into the bowl in a slow steady stream. Beat 5 to 6 minutes or until light, airy & ribbons drop from the whip attachment & hold their shape for several seconds. The color will change from yellow at the beginning of the process to a pale, cream hue once complete. Pour the flour mixture into the center of the egg mixture all at once. Gently fold them together until blended. The mixture will slightly deflate during the process however it should still remain light & airy nonetheless. Fold in the lemon juice & the vanilla bean paste until blended. Add the butter & combine to incorporate. The batter will have deflated by half by the time the procedure is complete. Pour the batter into the prepared pans.

Bake 22 to 25 minutes on the center oven rack or until golden over the surface & set. Remove from the oven. Let stand 5 minutes. Gently run a small palate knife between the cake & the pan edge to loosen. Invert the cakes to release them from the pan, remove the parchment paper then place on a wire rack. Cool completely, about 1 hour. Use as directed in specific recipe applications. 

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make A Classic Génoise

The tiny holes over the cake surface resemble a sponge. Génoise is typically brushed with a flavored simple syrup that not only provides wonderful flavor such as in the case of Honey-Lavender Simple Syrup but it’s designed to soak into the cake for a pleasing texture.

How To Make Genoise By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques Instructional Digital Magazine RebeccaGordon Birmingham Alabama Pastry Chef Spring Entertainingrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

How To Make Genoise By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques Instructional Digital Magazine RebeccaGordon Birmingham Alabama Pastry Chef Spring EntertainingNo. 1

Place the eggs in the bowl of a heavy duty stand mixer fit with the whip attachment & slowly raise the speed to High. Pour the sugar into the bowl in a slow steady stream. Beat 5 to 6 minutes or until light, airy & ribbons drop from the whip attachment & hold their shape for several seconds. The color will change from yellow at the beginning of the process to a pale, cream hue once complete.

How To Make Genoise By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques Instructional Digital Magazine RebeccaGordon Birmingham Alabama Pastry Chef Spring EntertainingNo. 2

Pour the flour mixture into the center of the egg mixture all at once. Gently fold them together until blended. The mixture will slightly deflate during the process however it should still remain light & airy nonetheless. Fold in the lemon juice & the vanilla bean paste until blended. Add the butter & combine to incorporate. The batter will have deflated by half by the time the procedure is complete. Pour the batter into the prepared pans. Bake as directed. 

The Tune
“I Wished On The Moon” Billie Holiday 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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