Why Make This Recipe

Very High Surefire Genoise is a classic sponge cake that is light, airy, and perfect for many desserts. It serves as a fantastic base for layered cakes, trifles, and more. Its unique texture and savory taste make it a versatile choice for any occasion. Whether you’re baking for a birthday, celebration, or just because, this recipe ensures success every time.

How to Make Very High Surefire Genoise

Ingredients

• (For an 18 cm by 12 cm high mold with parchment paper)
• 6 large eggs (between 68/72 g each with the shell)
• 200 g sugar
• 200 g flour
• 1 teaspoon of baking powder (3.5 g)
• 2 packets of vanilla sugar (15 g)

Directions

1. Preparation: Begin by lining the bottom of a baking mold with a round piece of parchment paper. Wrap the sides with a 12 cm high strip of parchment paper for a 10 cm high génoise. If you don’t have a tall mold, a saucepan with a removable handle can work well, like the Tefal Ingenio models.

2. Preheat Oven: Preheat your oven to 150°C with static heat. Place a baking tray at the top of the oven to prevent the génoise from browning too quickly.

3. Mix Eggs and Sugar: In a large mixing bowl, combine the eggs, sugar, and vanilla sugar. Ensure the bowl is large enough because the mixture will triple in volume.

4. Water Bath: Take a smaller bowl and add boiling water to create a double boiler setup. The bowl with the eggs and sugar should sit on top of this smaller bowl, but the water shouldn’t touch the sides of the upper bowl.

5. Whip Mixture: Whip the egg and sugar mixture for about 15 minutes. It should triple in volume, become creamy, and turn pale. You should be able to see waves left by the whisk in the mixture.

6. Check Temperature: The mixture should be barely warm. If it’s too hot, remove it from the water bath and continue to beat until it cools down.

7. Prepare Flour: Mix the flour and baking powder together.

8. Incorporate Flour: Sift the flour mixture over the egg mixture in 3 or 4 additions. Gently fold it in from the bottom up, using a spatula or whisk to avoid deflating the mixture.

9. Bake: Pour the batter into your prepared mold and bake immediately for about 55 minutes on the middle rack. Check it after 45 minutes, and keep an eye on it as it may cook faster depending on your oven.

10. Check Doneness: To check if it’s done, pierce the center of the génoise with a skewer. It should come out clean. Once baked, turn off the oven and leave the génoise inside for another 5 minutes with the door slightly open.

11. Cool Down: Carefully remove the génoise from the mold and let it cool completely on a wire rack before slicing it into discs.

12. Storage: You can keep the génoise in the refrigerator for up to 2 days or freeze it for up to 2 months, well-wrapped.

How to Serve Very High Surefire Genoise

Serve your génoise as a base for layered cakes by adding whipped cream and fruit, or use it in trifles. You can also enjoy it plain with a dusting of powdered sugar or serve it with a dollop of your favorite sauce.

How to Store Very High Surefire Genoise

To properly store your génoise, wrap it tightly in plastic wrap after it has cooled. It can be kept in the refrigerator for up to 2 days. For longer storage, place it in an airtight container and freeze it for up to 2 months. Be sure to thaw it in the fridge when you’re ready to use it.

Tips to Make Very High Surefire Genoise

• Use fresh eggs for the best results.
• Be gentle when folding in the flour to maintain the aeration of the eggs.
• For a flavored génoise, you can add citrus zest or almond extract.
• Ensure that all your ingredients are at room temperature for even mixing.

Variation

You can adapt this recipe by incorporating different flavors. Consider adding cocoa powder to make a chocolate génoise or infusing it with coffee or almond essence for a unique twist.

FAQs

Can I make this génoise in advance?

Yes, you can make it in advance and store it either in the refrigerator for up to 2 days or freeze it for up to 2 months.

What if my génoise sinks?

If your génoise sinks, it may have been undercooked or too much air was lost during the folding stage. Ensure you bake it until it’s properly set.

What can I use instead of vanilla sugar?

You can substitute vanilla sugar with regular sugar but add a dash of vanilla extract to keep the flavor.