Genoise Sponge

Genoise Sponge Recipe Summary

Time taken: 2 hours

Genoise is an extremely light, airy sponge which uses a sabayon as its base. This specific recipe is best used for things like entremet inserts but is very flexible and can be used in other ways for patisserie.

Equipment Checklist:

  • Saucepan, Small and Large Mixing Bowl, Pastry scraper

  • Baking parchment, rolling pin

  • Large dusting brush

Genoise Sponge Ingredients list:

Eggs | 140g

Egg Yolks | 35g

Sugar | 110g

Flour | 110g

Note: you need to work as quickly as possible during this stage in order to ensure that the dough stays chilled.

Note: A simple turn = 1 turn, A double turn = 2 turns

We do double turns to speed up the process, but if you feel more comfortable just doing single turns, simply repeat step two 5 times.

Method:

  1. Pre-heat oven to 180°c.