DISH RESEARCH · Dish
génoise
French whole-egg sponge cake aerated at ribbon stage and enriched with melted butter.
About génoise
Génoise is a foundational French sponge cake raised entirely by air beaten into warmed whole eggs rather than chemical leavening. This profile follows a butter-enriched vanilla version with an extra yolk and a small amount of cornstarch.
Eggs give the cake its mild richness, while butter adds a soft dairy roundness and vanilla supplies a clean aromatic note. The restrained sugar keeps the sponge adaptable for layering or soaking without making it heavily sweet on its own.
The baked sponge is pale gold, fine-crumbed and springy, with an even network of small air cells. It is light yet slightly dry and elastic, allowing thin sheets or layers to hold syrup and fillings without collapsing.
Allergens in this recipe
Contains: Egg, Wheat (gluten), Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in génoise
Classic Butter-Enriched French Génoise.
- Whole eggsAerated sponge structure
- Egg yolkExtra richness
- Granulated sugarSweetness and whipped-egg stability
- Table saltFlavour balance
- All-purpose wheat flourSponge structure
- CornstarchFine, tender crumb
- ButterMelted dairy enrichment
- Vanilla extractVanilla aroma
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Whole eggs:
- Egg yolk:
- Granulated sugar: . The source permits baker's special sugar or granulated sugar; this profile fixes granulated sugar.
- Table salt:
- All-purpose wheat flour:
- Cornstarch:
- Butter:
- Vanilla extract: . The source permits vanilla extract, almond extract or a blend; this profile fixes vanilla extract, whose complete commercial formula is not supplied.
Origins & food traditions
King Arthur Baking supplies the complete classic génoise recipe selected here, warming whole eggs and an extra yolk with sugar before whipping to ribbon stage and folding in wheat flour, cornstarch, melted butter and vanilla extract. The reference article independently identifies génoise as a French whole-egg sponge named after Genoa, aerated by the warmed egg-and-sugar ribbon method and sometimes enriched with melted butter.
Countries
- France
Cuisines & regions
- French Cuisine
- French Patisserie
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.