Best Vanilla Genoise Recipes

VANILLA GENOISE CAKE

Steps:

• Oven to 350 degrees F.
• Line the bottom of One 8 or 9 inch round cake pan OR 8-inch square pan, OR 11x17 sheet pan with parchment, and spray lightly with some sort of spray release (like Pam).
• Combine the butter and vanilla in a small bowl.
• Set aside somewhere warm (you want the butter to stay melted).
• Combine the flour with 3 tbl.
• of the sugar and sift again.
• Set aside.
• In the bowl of your mixer, combine the eggs and rest of the sugar.
• Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your VERY CLEAN hand (kids love this part) until the eggs feel warm to the touch (body temp)*.
• Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).
• Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part**.
• Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.
• Fold in half the remaining, then the rest.
• Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.
• Gently fold that back into the batter.
• Divide between the pans and bake as follows: for an 8" square, 20-25 min.
• ;an 8" round, 25-30 minutes; a 9" round, 20-25 minutes; and an 11x17 sheet pan, 15-20 minutes.
• The cakes should JUST BEGIN to shrink away from the side of the pans, and should spring back when you lightly touch them in the center.
• Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment.
• Set aside until ready to use.
• DO NOT OVERBAKE.
• This cake is best if allowed to sit a day before using in trifles.
• NOTE 1: Genoise is supposed to be a dry cake.
• It was made specifically to take moist toppings so it could soak them up.
• *NOTE2: I learned to use my hand when warming yolks in culinary school.
• The idea is that as soon as it feels warm on your hand, it is at the perfect temperature to whip to ribbon stage.
• **NOTE3: I learned to fold flour into delicate batters like this with my VERY CLEAN hand in culinary school also.
• At first I thought it was stupid, but I quickly saw it was the best way to be able to tell if all of your flour is mixed in and avoid any un-incorporated flour bits.
• I mix angelfood cakes this way, too.
• Children love to do this!

VANILLA GENOISE

Steps:

• Equipment: 11 x 17 x 1-inch baking tray, the bottom lined with parchment paper
• Preheat the oven to 350 degrees F.
• In a bowl of an electric mixer, combine the egg yolks, 1 cup of the sugar, salt, and vanilla. Using the whisk attachment on high speed whip until thick, 3 to 5 minutes. Reduce to medium speed and slowly add the hot water. Scrape down the sides of the bowl. Increase to high speed and again whip until thick. Fold in the flour and then the melted butter. Set aside.
• In a clean bowl of an electric mixer using the whisk attachment, whip the egg whites on medium speed until frothy. Increase to high speed and slowly add the remaining 1/2 cup sugar. Whip the egg whites until stiff and then fold them into the reserved batter. Gently spread the batter in the prepared baking tray. Bake until the cake is golden brown and springs back lightly when touched, about 20 to 25 minutes. Cool the cake in the pan. Remove the cake from the pan by running a knife along the inside edge of the pan and inverting it onto a work surface. Carefully peel off the parchment paper.
• The genoise can be made a day or two in advance. Store wrapped in plastic wrap at room temperature. It also freezes well.

GENOISE WITH LAVENDER & VANILLA BEAN PASTRY CREAM AND FRESH BERRIES

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9" springform pan. Line the bottom of the pan with parchment paper and butter. Lightly dust pan with flour. Sift the flour & salt together 3 times, set aside. Beat eggs at medium-high speed and gradually add in the sugar until the mixture triples in volume, becomes very pale in color & forms a ribbon when the beaters are lifted. Sift one third of the flour into the egg mixture & very gently fold it in. Add an additional third of the flour, & repeat the folding process. Take some batter and fold it carefully into the melted & cooled butter to lighten it. Add the butter mixture back to the batter & fold in gently, only until it is incorporated. Sift in the rest of the flour, fold it in & pour the batter into prepared pan. Smooth out the top, leaving the sides a little bit higher than the center & bake for 25 to 30 minutes until the top springs back when touched lightly & the edges begin to pull away. Cool for 5-10 minutes on a wire rack, then invert the pan, remove the sides and the parchment and let cool completely. For the cream: Simmer the milk, sugar, vanilla bean & lavender for around 30 minutes. Strain, discarding lavender. Whisk egg yolk constantly while slowly pouring in the hot milk. Put the flour into the pan, pour on a little of the hot milk mixture whisking it to remove lumps & then add the rest. Cook quickly over medium high heat stirring constantly until the mixture is thickened. Add the butter. Cover with plastic, pressing it down onto the cream to keep it from forming a skin. Cool. Prepare the berries, adding 2-4 tablespoons sugar if needed. Assemble: Cut cooled cake in half, spoon lavender cream onto middle section, place some of the berries over the cream. Put second layer on top, dust with powdered sugar. Place a few berries on top along with some fresh mint to garnish. Refrigerate until ready to serve.