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<p>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&#8217;s something particularly nostalgic about the flavor; it reminds me of Enrico pastry shop in Addis Ababa, Ethiopia, a favorite among many. </p>
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<p>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.</p>



<p>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.</p>



<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2023/05/Cakeaddon-1024x768.jpg" alt="" class="wp-image-1225"/> 

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<h2 class="wp-block-heading"><strong>What is genoise cake?</strong></h2>



<p>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.</p>



<p>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.</p>



<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2021/06/Screenshot-201-e1683855409729-1024x554.png" alt="" class="wp-image-1222"/></figure>



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



<p>&#8211; It has a light, airy texture that is often more durable and moisture-resistant than other cakes.</p>



<p>&#8211; It is an affordable cake that can be made with few ingredients.</p>



<p>&#8211; Genoise cake can be used in a variety of recipes, from traditional layered cakes to more elaborate desserts.</p>



<p>&#8211; It can be made in different sizes and shapes, which makes it a great choice for different occasions.</p>



<p>&#8211; Genoise cake is also quite easy to make, so it is great for novice bakers.</p>



<p>&#8211; It is quite versatile and can be used with a wide range of flavors and fillings.</p>



<p>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.</p>



<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2023/05/Screenshot-203-e1683855569970-1024x580.png" alt="" class="wp-image-1226"/></figure>



<p>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.</p>



<p>Here’s what you’ll need for this recipe:</p>


<div id="recipe"></div><div id="wprm-recipe-container-652" class="wprm-recipe-container" data-recipe-id="652" data-servings="0"><div class="wprm-recipe wprm-recipe-template-basic"><div class="wprm-container-float-left">
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<a href="https://samracooks.com/wprm_print/genoise" style="color: #333333;" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id="652" data-template="" target="_blank" rel="nofollow"><span class="wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g></svg></span> Print</a>

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<h2 class="wprm-recipe-name wprm-block-text-bold">Genoise</h2>

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<div id="recipe-652-ingredients" class="wprm-recipe-ingredients-container wprm-recipe-652-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="652" data-servings="0"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="0"><span class="wprm-recipe-ingredient-amount">6</span>&#32;<span class="wprm-recipe-ingredient-name"> Eggs room temperature</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="1"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">Vanilla</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="2"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">Sugar </span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="3"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">All-purpose flour </span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">for softer cake deduct 3 tbs flour and replace with 3 tbs cornstarch</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="4"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">Baking powder</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="5"><span class="wprm-recipe-ingredient-unit">pinch</span>&#32;<span class="wprm-recipe-ingredient-name">Salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="6"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">cup </span>&#32;<span class="wprm-recipe-ingredient-name">Vegetable oil</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">any oil with no flavor</span></li></ul></div></div>
<div id="recipe-652-instructions" class="wprm-recipe-instructions-container wprm-recipe-652-instructions-container wprm-block-text-normal" data-recipe="652"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-652-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Instructions</div></li><li id="wprm-recipe-652-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).</div></li><li id="wprm-recipe-652-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Whisk egg yolks and vanilla, set aside.</div></li><li id="wprm-recipe-652-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Sift flour and baking soda, set aside</div></li><li id="wprm-recipe-652-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">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.</div></li><li id="wprm-recipe-652-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">On the lowest speed of your mixer, add the egg yolk and vanilla mixture whisk,</div></li><li id="wprm-recipe-652-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">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.</div></li><li id="wprm-recipe-652-step-0-7" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">mix oil with 1 tablespoon of the batter and add it to the batter and fold</div></li><li id="wprm-recipe-652-step-0-8" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">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.</span></div></li></ul></div></div>
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<div id="recipe-652-notes" class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><ul>
<li>Please visit my <a href="http://amazon.com/shop/samrawitasfaw">Amazon</a> store for things I have used</li>
<li>Also check out my whole wheat crackers <a href="https://samracooks.com/whole-wheat-crackers/">recipe </a></li>
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<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2021/06/Screenshot-198-e1683855667452-1024x587.png" alt="" class="wp-image-1228"/></figure>



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



<p>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.</p>



<p>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.</p>



<p>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.</p>



<figure class="wp-block-image size-large"><img src="https://samracooks.com/wp-content/uploads/2021/06/Samracookscake1-1024x768.jpg" alt="" class="wp-image-668"/></figure>



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<h2 class="wp-block-heading">Cream Patisserie</h2>



<p>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&#8217;s the recipe for you.</p>


<div class="wp-block-image is-style-default">
<figure class="aligncenter size-large is-resized"><img src="https://samracooks.com/wp-content/uploads/2021/06/20200829_2243371-1024x498.jpg" alt="" class="wp-image-688" style="width:552px;height:268px"/><figcaption class="wp-element-caption">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.</figcaption></figure></div>


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<a href="https://samracooks.com/wprm_print/cream-patisserie" style="color: #333333;" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id="655" data-template="" target="_blank" rel="nofollow"><span class="wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g></svg></span> Print</a>

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<h2 class="wprm-recipe-name wprm-block-text-bold">Cream Patisserie</h2>

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<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal"><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">10<span class="sr-only screen-reader-text wprm-screen-reader-text"> minutes</span></span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes" aria-hidden="true">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">10<span class="sr-only screen-reader-text wprm-screen-reader-text"> minutes</span></span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes" aria-hidden="true">minutes</span></span></div></div>
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<div id="recipe-655-ingredients" class="wprm-recipe-ingredients-container wprm-recipe-655-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="655" data-servings="0"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="0"><span class="wprm-recipe-ingredient-amount">2</span>&#32;<span class="wprm-recipe-ingredient-unit">cups</span>&#32;<span class="wprm-recipe-ingredient-name">Whole milk</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="1"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-name">Vanilla bean</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">split lengthwise, or 1 teaspoon ​vanilla flavoring</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="2"><span class="wprm-recipe-ingredient-amount">5</span>&#32;<span class="wprm-recipe-ingredient-name">Large egg yolks</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="3"><span class="wprm-recipe-ingredient-amount">3/4</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">Sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="4"><span class="wprm-recipe-ingredient-amount">4</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">Cornstarch</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="5"><span class="wprm-recipe-ingredient-unit">pinch</span>&#32;<span class="wprm-recipe-ingredient-name">Salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="6"><span class="wprm-recipe-ingredient-amount">2</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">unsalted butter</span></li></ul></div></div>
<div id="recipe-655-instructions" class="wprm-recipe-instructions-container wprm-recipe-655-instructions-container wprm-block-text-normal" data-recipe="655"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-655-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">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!</span></div></li><li id="wprm-recipe-655-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Mix the sugar, egg yolks, corn starch and sugar together until thoroughly incorporated.</span></div></li><li id="wprm-recipe-655-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Pour half of the warmed milk over the egg mixture and whisk vigorously until smooth and thoroughly combined</span></div></li><li id="wprm-recipe-655-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Pour the egg mixture into the saucepan with the milk and continue to whisk over a medium heat</div></li><li id="wprm-recipe-655-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">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&#8217;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</div></li><li id="wprm-recipe-655-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Add unsalted butter and mix well</span></div></li><li id="wprm-recipe-655-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">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</span></div></li></ul></div></div>


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<figure class="wp-block-video aligncenter"><video controls loop src="https://samracooks.com/wp-content/uploads/2021/06/20210509_122812-1.mp4" width="1920" height="1080" style="aspect-ratio:1920/1080"></video></figure>



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<h2 class="wp-block-heading">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 <a href="http://amazon.com/shop/samrawitasfaw.">here</a>.</h2>



<h2 class="wp-block-heading">God bless you.</h2>
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Genoise with cream patisserie recipe
