Genoise is a sort of sponge cake that relies on the whipping egg and sugar over heat to create volume without using any chemical leaven. The key to achieving a successful genoise is not to deflate the batter when folding in the flour.
You can change the density of the cake by adjusting the volume of butter, from 2 to 8 ounces. Less butter makes a lighter cake.
The quantity listed is for two 9-inch round cakes of about 1.5 inches tall each, or a half sheet pan (18”x13”) cake of 1 inch tall.
You can easily halve or double recipe for your needs.
