The classic sponge cake! No chemical raising agents, just air that is beaten into the eggs. Folding not stirring is the most important thing to remember. Be gentle!
A delicious feathery génoise in an ideal size. I used superfine sugar (I pulverized the required amount of ordinary sugar in my blender for a few seconds), I clarified the butter, and I sifted the flour 4 times and then a last time over the batter when folding it in. A great cake one can eat plain, although there's nothing plain about that génoise. I'll make it again - it's so versatile, and I might try other flavourings than vanilla. - 09 Jun 2003 (Review from Allrecipes US | Canada)
This is the classic sponge cake recipe. It is flat tasting because you need to soak the cake with simple syrup first before decorating it.(That is why it is called a "sponge") Mix equal parts of sugar and water and heat to just boiling, one cup of each should be enough for one cake. Add flavor of your choice, about 2 teaspooons. One cup of syrup will be enough for one cake. Split the cake into 2 horizontal layers and wih a pasry brush apply the syrup to each layer. To finish the cake you can use buttercream or sweetened whipped cream. In between the layers can be fruit or jam or more of the frosting. This is a delicious cake when make properly as the direcions indicate. - 10 Oct 2009 (Review from Allrecipes US | Canada)
This is it, the only cake that took me off my diet. Soft and delicious recipe used not only for cakes but for petits fours, madeleines, lady fingers and miniature Florentine squares. - 03 Sep 2006 (Review from Allrecipes US | Canada)