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Vanilla Genoise Cake

Yield: 2 8-inch cakes

Equipment:

  • 1 - Saucepot
  • 1 - Bowl
  • 1 - Whisk
  • 1 - Sifter
  • 1 - Deli Cup Container
  • 2 - 8-inch Cake Pans
  • 2 - Parchment Paper
  • 1 - Mixer
  • 1 - Whisk Attachment

Ingredients:

  • 1 lb 2 oz Egg, whole
  • 12 oz Sugar
  • 12 oz Cake Flour
  • 4 oz Butter, melted
  • 1/4 oz Vanilla Extract

Instructions:

  1. Whisk eggs and sugar over double boiler until sugar is melted and mixture reaches 120 degrees.
  2. Whisk in mixer until mixture has cooled and reached ribbon stage.
  3. Sift cake flour and fold into mixture in 3-4 small batches.
  4. Mix small scoop of batter with butter, then fold into main batch.
  5. Pour into greased parchment paper lined 8-inch cake pans.
  6. Bake 25-35 minutes, or until tester inserted into the center comes out clean.

Notes:

  • My preferred buttercream is the Italian Buttercream. I make a simple syrup, trim the cakes, dab with the simple syrup, and cover with buttercream.