The French Chef Cookbook
by Julia Child
When you are in the mood for a great layer cake, a wedding cake, or petits fours, the genoise is the one cake to bake. In contrast to spongecakes or biscuits which have beaten egg whites folded into the batter and, as the name implies, are rather spongy and soft in texture, the genoise is a firmer and drier cake: this makes it ideal for splitting into layers or for cutting into petits fours. Made in an entirely different manner than spongecakes, the genoise consists of whole eggs and sugar beaten over hot water until warm and foamy, then beaten at room temperature until cool and thick before flour and tepid melted butter are folded in.🏁
Submitted by yurigautier - 02/22/2026
Book Educational 5.46 Ranked
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The French Chef Cookbook
by Julia Child
When you are in the mood for a great layer cake, a wedding cake, or petits fours, the genoise is the one cake to bake. In contrast to spongecakes or biscuits which have beaten egg whites folded into the batter and, as the name implies, are rather spongy and soft in texture, the genoise is a firmer and drier cake: this makes it ideal for splitting into layers or for cutting into petits fours. Made in an entirely different manner than spongecakes, the genoise consists of whole eggs and sugar beaten over hot water until warm and foamy, then beaten at room temperature until cool and thick before flour and tepid melted butter are folded in.🏁
Submitted by yurigautier - 02/22/2026
Book Educational 5.46 Ranked