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Yellow Genoise Cake
Recipe Summary
Yield: Makes one 12-by-18-inch cake
Ingredients
Ingredient Checklist
1 cup sugar
6 large eggs
1 1/3 cups all-purpose flour, plus more for parchment paper
6 tablespoons unsalted butter, melted, plus more for parchment paper
1 teaspoon pure vanilla extract
Gallery
Yellow Genoise Cake
Recipe Summary
Yield: Makes one 12-by-18-inch cake
Gallery
Yellow Genoise Cake
Yellow Genoise Cake
Yellow Genoise Cake
Recipe Summary
Yield: Makes one 12-by-18-inch cake
Recipe Summary
Yield: Makes one 12-by-18-inch cake
Yield: Makes one 12-by-18-inch cake
Makes one 12-by-18-inch cake
Ingredients
Ingredients
- 1 cup sugar
- 6 large eggs
- 1 1/3 cups all-purpose flour, plus more for parchment paper
- 6 tablespoons unsalted butter, melted, plus more for parchment paper
- 1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Butter a 12-by-18-inch standard jelly-roll pan, line with parchment paper, butter and flour the paper, and set aside.
Set the metal bowl of an electric mixer over, but not in, a pot of simmering water. Combine sugar and eggs in the bowl, and whisk until mixture is warm to the touch, about 2 minutes.
Transfer the bowl to an electric mixer fitted with the whisk attachment, and beat on high speed until mixture is very thick and pale, 6 to 8 minutes. With a rubber spatula, gently transfer mixture to a large clean mixing bowl. Sift in flour in three additions, folding gently after each. In a small bowl, combine butter and vanilla, then add in a steady stream as you fold in the third addition of flour. Fold gently, and pour out onto prepared pan. Smooth top with offset spatula.
Bake until cake is springy to the touch and golden brown, 18 to 20 minutes. Remove from oven, and let cool on a wire rack. Wrap tightly with plastic wrap, and refrigerate for up to 3 days or freeze for up to 1 month. When ready to use, turn out cake onto a cutting board covered with a clean piece of parchment or wax paper, and peel the paper off the cake.
Reviews (2)
Add Rating & Review
75 Ratings
5 star values:
20
4 star values:
25
3 star values:
19
2 star values:
7
1 star values:
4
Reviews (2)
Add Rating & Review
75 Ratings
5 star values:
20
4 star values:
25
3 star values:
19
2 star values:
7
1 star values:
4
Add Rating & Review
75 Ratings
5 star values:
20
4 star values:
25
3 star values:
19
2 star values:
7
1 star values:
4
75 Ratings
5 star values:
20
4 star values:
25
3 star values:
19
2 star values:
7
1 star values:
4
75 Ratings
5 star values:
20
4 star values:
25
3 star values:
19
2 star values:
7
1 star values:
4
- 5 star values:
- 20
- 4 star values:
- 25
- 3 star values:
- 19
- 2 star values:
- 7
- 1 star values:
- 4
Martha Stewart Member
Rating: 5.0 stars
04/12/2020
It was a good recipe, I followed it exactly. Except I only used a half teaspoon of vanilla and added 1 teaspoon of almond. It was delicious!
Martha Stewart Member
Rating: Unrated
03/20/2015
Although this recipe is very flavorful (I used extra vanilla), it did not resemble a true genoise in any way. It was way too heavy and dense. I'm surprised because I've gotten good results with Martha Stewart's recipes but this was an epic fail. Ended up baking a Gateau Savoy--much lighter!
Martha Stewart Member
Rating: Unrated
02/06/2015
In classical pâtisserie, Genoise is often baked without butter, and it is still commonly made in European bake shops with only eggs, sugar, and flour.
Martha Stewart Member
Rating: 5.0 stars
04/12/2020
It was a good recipe, I followed it exactly. Except I only used a half teaspoon of vanilla and added 1 teaspoon of almond. It was delicious!
Rating: 5.0 stars
Rating: Unrated
03/20/2015
Although this recipe is very flavorful (I used extra vanilla), it did not resemble a true genoise in any way. It was way too heavy and dense. I'm surprised because I've gotten good results with Martha Stewart's recipes but this was an epic fail. Ended up baking a Gateau Savoy--much lighter!
Rating: Unrated
Rating: Unrated
02/06/2015
In classical pâtisserie, Genoise is often baked without butter, and it is still commonly made in European bake shops with only eggs, sugar, and flour.
All Reviews for Yellow Genoise Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Yellow Genoise Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
