Vanilla Genoise

Vanilla Genoise
  • 1 cake
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time


Add all
  • 4

    large eggs

  • 6 oz
    (170 g)


  • vanilla extract, to taste

  • 5 oz
    (150 g)

    all purpose flour

  • 1 oz
    (30 g)

    corn starch

  • 1 oz
    (30 g)

    melted butter, warm


Preheat over to 180 °C (350 °F).

Butter and flour the cake pan, shake out the excess flour. Place a circular-shaped piece of parchment paper at the bottom of the cake pan.

Break eggs into a large bowl, add the sugar and, with an electric mixer, beat until the ribbon stage. Add the vanilla then set aside.

Meanwhile, sift the flour and the starch, and then fold it gently into the egg mixture.

Gently pour in the melted butter, combine delicately to avoid deflating the mixture.

Pour the mixture into the cake pan and bake for 25 minutes.

Remove from oven and let cool for 5 minutes on a cooling rack before turning the cake out. Leave parchment paper on cake until ready to serve. Turn the cake upside down for service.

Source: Académie Culinaire