Genoise with cream patisserie recipe

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This Genoise base with cream patisserie cake is extraordinarily delicious but should be consumed in moderation. I only make it on holidays and special occasions for close family and friends. There’s something particularly nostalgic about the flavor; it reminds me of Enrico pastry shop in Addis Ababa, Ethiopia, a favorite among many.

A Genoise cake is a classic sponge cake that is perfect for any occasion. Genoise cakes are light and airy, and they have a delicate flavor that is perfect for any type of frosting or filling.

This recipe for Genoise cake is easy to follow and yields a delicious cake that will be loved by all. The cake can be made in any size or shape, and it can be decorated however you like. Whether you are looking for a simple cake for a birthday or a show-stopping cake for a special occasion, this recipe will not disappoint.

What is genoise cake?

Genoise cake is the French term for a sponge cake. It is made with eggs, sugar, flour, and butter. It is a type of aerated cake, meaning that air bubbles are incorporated into the mixture to lighten and soften the texture. Genoise has a relatively high egg content compared to other sponge cakes, and it is usually bound with a syrup or other liquid.

Genoise is a very versatile cake. It can be used to make simple layer cakes and layer cake sandwiches, or can be filled with mousselines or creams and used for more elaborate cakes. It also takes well to freeze-drying and is used as the base for a variety of French desserts. Genoise can be made in various sizes and shapes, ranging from cupcakes to large multi-tiered cakes.

Genoise cake has many benefits that make it a popular choice for bakers to use for cakes. A few of them include:

– It has a light, airy texture that is often more durable and moisture-resistant than other cakes.

– It is an affordable cake that can be made with few ingredients.

– Genoise cake can be used in a variety of recipes, from traditional layered cakes to more elaborate desserts.

– It can be made in different sizes and shapes, which makes it a great choice for different occasions.

– Genoise cake is also quite easy to make, so it is great for novice bakers.

– It is quite versatile and can be used with a wide range of flavors and fillings.

Genoise cake is a great choice for bakers of all levels, and with its versatile nature and many benefits, it is sure to be a hit at any occasion.

Making a good genoise cake is all about getting the right recipe. As it is an all-in-one cake, it might seem like an intimidating and complex one. However, with the right ingredients and a good recipe, you can create a delicious and exquisite genoise cake for all occasions.

Here’s what you’ll need for this recipe:



  • 6 Eggs room temperature
  • 1 tsp Vanilla
  • 1 cup Sugar
  • 1 cup All-purpose flour for softer cake deduct 3 tbs flour and replace with 3 tbs cornstarch
  • 1 tsp Baking powder
  • pinch Salt
  • 1/4 cup Vegetable oil any oil with no flavor


  • Instructions
  • Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
  • Whisk egg yolks and vanilla, set aside.
  • Sift flour and baking soda, set aside
  • In the bowl of an electric stand mixer fitted with whisk attachment beat eggs whites on high speed. With the mixer on, add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy, meringue until meringue forms soft peaks.
  • On the lowest speed of your mixer, add the egg yolk and vanilla mixture whisk,
  • Add flour and baking powder one tablespoon at a time. whisk on low speed or Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
  • mix oil with 1 tablespoon of the batter and add it to the batter and fold
  • Bake at 350˚F for 35-40 minutes , or until top is golden brown. Remove from pan, transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.


  • Please visit my Amazon store for things I have used
  • Also check out my whole wheat crackers recipe 

Once you’ve baked your genoise cake, it’s time to serve it. There are a number of ways to serve this delicious cake.

The simplest way is to just slice and serve it plain. With the moist and rich texture of the cake, simply serve it as is and it will be delicious enough for anyone. You can also top it with cream patisserie, some whipped cream or a piece of fresh fruit for a simple yet tasty treat.

If you want to really impress, you can add is a layer of ganache or frosting. For an even fancier presentation, you can garnish the top with some fresh berries or nuts. You can also get creative with the decoration and make patterns or shapes with the ganache or frosting.

No matter how you choose to serve it, the genoise cake will always be a crowd pleaser. Make sure to let your cake cool off before serving, so you can enjoy the best texture.

Cream Patisserie

I personally prefer serving it with pastry cream, which is the same cream I enjoyed while growing up in Addis Ababa. And if you share the same fondness, here’s the recipe for you.

To Decorate it like this bake a small sponge cake with 2 eggs and use it as crumb crust then use whipping cream to decorate with star tip.

Cream Patisserie

Prep Time 10 minutes
Cook Time 10 minutes


  • 2 cups Whole milk
  • 1 Vanilla bean split lengthwise, or 1 teaspoon ​vanilla flavoring
  • 5 Large egg yolks
  • 3/4 cup Sugar
  • 4 tbsp Cornstarch
  • pinch Salt
  • 2 tbsp unsalted butter


  • Bring the milk and vanilla to hot and steamy in a saucepan. Keep an eye on the pan as the milk can boil over very quickly!
  • Mix the sugar, egg yolks, corn starch and sugar together until thoroughly incorporated.
  • Pour half of the warmed milk over the egg mixture and whisk vigorously until smooth and thoroughly combined
  • Pour the egg mixture into the saucepan with the milk and continue to whisk over a medium heat
  • Cook until the mixture thickens, being careful not to let it burn on the bottom of the pan. The mixture will go very lumpy – don’t worry, this is supposed to happen! Just keep whisking and the mixture will go smooth, thickened and glossy. Cook out for another two minutes, then remove from the heat
  • Add unsalted butter and mix well
  • Empty your crème pâtissière into a bowl and close cover with cling film to prevent a skin forming. Allow to cool, then place in the fridge until needed

Visit my Amazon store for Kitchen gadgets spices and more. You can find the list of tools I have used on this recipe under cake essentials. click here.

God bless you.

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