Directions:
- Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
- Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is under whipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not over mix or the batter will deflate. Fill buttered and parchment paper-lined 8-inch round cake pans 3/4 full with batter. Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes.
- Let the genoise cool slightly. Unmold, remove parchment paper and finish cooling on a wire rack. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
- VARIATION: Make this recipe into a Chocolate Genoise by substituting unsweetened cocoa powder for 10 to 20 percent of the weight (a scant 1/4 cup to a full 1/3 cup) of the flour. Weigh the cocoa powder before you sift it.
- Jacques' Tip: Genoise can be made with butter. In this recipe, you can substitute butter (5 1/2 tablespoons) for the 3 large egg yolks. Melt and cool the butter and fold it in after the flour is added.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 860.05 Kcal (3601 kJ) | ||
| Calories from fat | 247.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.5g | 42% | |
|---|---|---|---|
| Cholesterol | 1023mg | 341% | |
| Sodium | 392.55mg | 16% | |
| Potassium | 395.15mg | 8% | |
| Total Carbs | 124.28g | 41% | |
| Sugars | 121.53g | 486% | |
| Protein | 35.75g | 72% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 5.5mg | 31% | |
| Calcium | 156.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 214.34 Kcal (897 kJ) | ||
| Calories from fat | 61.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 42% | |
|---|---|---|---|
| Cholesterol | 254.95mg | 341% | |
| Sodium | 97.83mg | 16% | |
| Potassium | 98.48mg | 8% | |
| Total Carbs | 30.97g | 41% | |
| Sugars | 30.29g | 486% | |
| Protein | 8.91g | 72% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.4mg | 31% | |
| Calcium | 39mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Summer Squash Muffins
Eggs, beaten, Granulated sugar, Raw honey, Canola oil and 6 more.. -
Ricotta Pie With Candied Fruit
Fresh ricotta and 10 more.. -
Castella - Japanese Sponge Cake
Granulated sugar, Granulated sugar, Honey, Vanilla extract and 6 more.. -
Lanas Peach-apricot-blueberry Cobbler
Lanas peach-apricot-blueberry cobbler, Granulated sugar and 25 more.. -
Passover Baklava Cake
Granulated sugar, Brown sugar, Vegetable oil, Egg whites and 13 more.. -
Honey Cake (Lekach)
Granulated sugar, Honey, Vegetable oil, Eggs and 18 more.. -
Honey Sponge Cake
Eggs, separated, room temp, Granulated sugar and 8 more..
Also Try
-
-
-
-
Genoise Cake with Chocolate Chevre Mousse and Raspberry Sauce
Cake flour, Sugar, Baking powder, Salt, Eggs, Whole milk and 12 more.. -
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
