Génoise Sponge (Pâte à Génoise)
The classic French sponge base, whisked over a bain-marie to the ruban stage. A professional pastry recipe, calculated per 32 eggs of génoise.
Ingredients
Type a number or fraction (for example 0.5, 2 or 1/2) and the amounts recalculate.
- 32whole eggs
- 1 kgcaster sugar
- 1 kgflour (type 55)
- 200 gbutteroptional
- 150 gbutter for the chemisage of the moulds
- 200 gflour for the chemisage of the moulds
Instructions
- Set up the work station and sift the flour.
- Chemiser the moulds (butter and flour them).
- Make the génoise batter: whisk the whole eggs and the sugar over a bain-marie, fouettant (whisking) until reaching 40–45 °C.
- Remove from the bain-marie and keep whisking until completely cool, until the batter doubles in volume and makes the ruban (falls in a ribbon).
- Gently fold in the sifted flour; if using, fold in the melted butter at the end.
- Pour into the moulds and bake at 180/200 °C for 20 to 25 minutes.
Notes and variations
- Professional base recipe (per 32 eggs of génoise); use the serving scaler to reduce the amount.
- Chocolate variation: replace the flour with 800 g flour + 200 g starch + 100 g cocoa.
Source: Técnica clásica de pastelería francesa
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