Genoise Pastry Recipe

History of Genoise Pastry:

Genoise pastry is a classic French cake that originated in the city of Genoa, Italy. It was first introduced in the 18th century and quickly gained popularity due to its light and fluffy texture. Genoise is known for being a versatile cake base that can be used in various desserts, such as layered cakes, petits fours, and pastries.

Fun Facts about Genoise Pastry:

1. The name "genoise" comes from the Italian word "Genova," which means Genoa.
2. Unlike other cakes that rely on chemical leaveners for rising, Genoise is leavened by the air incorporated into the batter during the mixing process.
3. Genoise is often used as the base for making other desserts, such as Charlotte Russe, Opera Cake, and Tiramisu.
4. The traditional Genoise recipe calls for clarified butter, which helps to achieve a lighter texture.
5. Genoise is frequently paired with various fillings and frostings, such as fruits, whipped cream, chocolate ganache, or buttercream.

Recipe: Genoise Pastry

- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup all-purpose flour
- Apricot jam, for spreading
- Chocolate icing, for covering


1. Preheat the oven to 350°F (180°C). Butter and flour a baking tin.

2. In a mixing bowl, beat the butter and sugar together until creamy and well combined.

3. Add the eggs one at a time, beating well after each addition. The mixture should be smooth and fluffy.

4. Gradually sift the flour into the batter, folding gently with a spatula to incorporate. Be careful not to overmix, as it can deflate the batter.

5. Pour the batter into the prepared tin and spread it evenly.

6. Bake in the preheated oven for about 10-15 minutes, or until a toothpick inserted in the center comes out clean.

7. Remove the cake from the oven and let it cool completely on a wire rack.

8. Once cooled, spread a thick layer of apricot jam over the top of the cake.

9. Prepare the chocolate icing according to your preferred recipe or use a store-bought one. Pour the icing over the jam layer, ensuring it covers the entire surface.

10. Place the iced cake back in the oven for a few moments to allow the icing to set slightly. Remove from the oven and let it cool completely.

11. Cut the Genoise pastry into desired shapes, such as squares, rectangles, or triangles, before serving.

Similar Recipe Dishes:

1. Charlotte Russe: Line a mold with Genoise slices, fill with layers of fruit mousse or custard, and refrigerate until set. Unmold and serve chilled.

2. Tiramisu: Layer strips of soaked Genoise with mascarpone cheese mixture, coffee syrup, and cocoa powder. Chill for a few hours and serve as a decadent Italian dessert.

3. Opera Cake: Create alternating layers of coffee-soaked Genoise, coffee buttercream, and chocolate ganache. Top with a chocolate glaze and refrigerate for a few hours before serving.

Genoise pastry serves as a fantastic foundation for creating these and many other delicious desserts. Its light and delicate texture pairs well with various flavors, making it a versatile choice for any dessert lover. Experiment with different fillings, frostings, and shapes to create your own unique Genoise pastry creations. Enjoy!



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