Best 3 Genoise Brownie Cake Recipes

GENOISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
• Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
• Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
• Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
• Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.

GENOISE SHEET CAKE

Steps:

• Preheat oven to 350 degrees. Line bottom of jelly-roll pan with parchment paper. Combine clarified butter and vanilla in small bowl. Keep hot until needed or reheat for a few seconds just before using--this is important! Combine flour with 3 tablespoons of the sugar. Sift together twice; return to sifter and set aside.
• In a large heatproof mixing bowl, use a whisk to combine eggs and sugar. Place bowl in or over a saucepan containing 1 to 2 inches of barely simmering water. Heat eggs to lukewarm, (check by touching), whisking occasionally. Remove bowl from heat. Beat egg mixture at high speed with an electric mixer until it has cooled, tripled in bulk, and resembles softly whipped cream. Sift about 1/3 of the flour mixture over the whipped eggs. Use your largest rubber spatula to fold the mixture, by hand, quickly but gently until combined. Sift and fold in half the remaining flour mixture; sift and fold in the rest. Scoop about 1 cup of the batter into another bowl and fold it together with the hot clarified butter and vanilla. When completely combined, fold the butter mixture back into the remaining batter. Turn batter into prepared pan, and spread evenly over pan. Bake 15 to 20 minutes or until cake shrinks slightly from the edges of the pan and top springs back when pressed with fingers. Run a small knife around the edges of the cake to release it from pan. Invert pan onto a sheet of foil and remove pan. Cool cake without removing parchment pan liner (cake will steam slightly between the parchment and the foil, making it flexible enough to roll without cracking later).

CLASSIC GENOISE

Steps:

• Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
• Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is under whipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not over mix or the batter will deflate. Fill buttered and parchment paper-lined 8-inch round cake pans 3/4 full with batter. Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes.
• Let the genoise cool slightly. Unmold, remove parchment paper and finish cooling on a wire rack. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
• VARIATION: Make this recipe into a Chocolate Genoise by substituting unsweetened cocoa powder for 10 to 20 percent of the weight (a scant 1/4 cup to a full 1/3 cup) of the flour. Weigh the cocoa powder before you sift it.
• Jacques' Tip: Genoise can be made with butter. In this recipe, you can substitute butter (5 1/2 tablespoons) for the 3 large egg yolks. Melt and cool the butter and fold it in after the flour is added.