Classic Genoise


  • 8 tablespoons clarified butter
  • 1 teaspoon vanilla
  • 6 large eggs
  • 3/4 cup sugar
  • pinch salt
  • 1 cup sifted cake flour or AP bleached flour
  • 1/4 cup cornstarch, lightly spooned


  • Add vanilla to warm clarified butter (not hot). Cool slightly.
  • In a large stainless steel mixing bowl set over a pan of simmering water heat the eggs and sugar until lukewarm, whisking constantly so they do not curdle.
  • Take off heat and beat with the whisk beater until triple in volume, about 5 minutes. (A hand-held mixer may take 10 minutes).
  • While eggs are beating, sift together the flour and cornstarch.
  • Remove about 1 cup of egg mixture and thoroughly whisk it into the clarified butter.
  • Sift 1/2 the flour mixture over the remaining egg mixture in large bowl and fold in gently but rapidly with a large balloon whisk or rubber spatula until almost all the flour has disappeared. Repeat with the remaining flour. Fold in the butter mixture until just incorporated.
  • Pour immediately into prepared pan (about 2/3 full) and bake 25-35 minutes or until the cake is golden brown and starts to shrimk slightly from the sides of the pan.
  • Loosen the sides of the cake with a metal spatula and unmold at once onto a lightly greased rack. Reinvert to cool. Use in your favorite way.