Genoise Cake or Genovese Paste

The genoise paste, also known as genovese cake, is a classic in French patisserie but its origins are rooted in Italian cuisine. This soft and light sweet is often used as a base for filled cakes and decorations. Here is the basic recipe:

Ingredients

• 4 large eggs at room temperature
• 120 g of granulated sugar
• 120 g of sifted flour
• A pinch of salt
• 1 teaspoon of vanilla extract (optional)
• 30 g of unsalted butter, melted and cooled (optional)

Preparation

1. Preheat the oven to 180 °C (350 °F) and place the rack in the middle. Prepare a baking pan by lining it with parchment paper or by lightly buttering and flouring it.
2. In a large bowl, whisk the eggs with the sugar and pinch of salt. Continue this process with an electric mixer or a stand mixer until it becomes a fluffy, frothy, and light-colored mixture. This process is called “ribbon stage” and may take about 10 minutes of beating.
3. Add the vanilla extract to the mixture, if using.
4. Gently sprinkle the flour onto the beaten mixture, a little at a time, and fold it in with a bottom-to-top motion, using a spatula. Be careful not to deflate the mixture.
5. If you choose to add the melted butter, do so at this point, pouring it along the edge of the bowl and gently folding it in with delicate movements.
6. Pour the batter into the prepared pan and level it with a spatula.
7. Bake for about 20-25 minutes or until the surface is golden brown and a skewer inserted into the center of the cake comes out clean.
8. Once baked, let the genoise cool in the pan for a few minutes, then flip it onto a wire rack to cool completely before using.

Curiosity

The name “genoise” is a French adaptation of the term “genovese,” and this recipe was probably inspired by Italian pastry techniques. The genoise is valued for its versatility: it can be flavored with various extracts, soaked with syrups or liquors, and used as a base for complex cakes such as the opera birthday cake or mille-feuille.