The Professional Genoise: The Most Versatile Base for Your Bakery

In the world of professional baking, the Genoise sponge cake is an essential skill. Unlike regular cakes, a Genoise relies on aerated eggs rather than chemical leaveners, resulting in a light, flexible, and sturdy base perfect for tiered cakes, rolls, and entremets.

The Professional Recipe (Ingredients by Weight)

For a standard 20cm (8-inch) round cake mold:

• Large Eggs: 250g (approx. 5 eggs)
• Granulated Sugar: 150g
• Cake Flour (T45): 150g (sifted)
• Unsalted Butter: 30g (melted and cooled)
• Vanilla Extract: 5g

Step-by-Step Professional Method

1. The Warm Whisk: Combine eggs and sugar in a bowl over a bain-marie. Whisk until the mixture reaches 40°C. This ensures maximum stable volume.
2. Maximum Aeration: Remove from heat and whip on high speed until the mixture is thick, pale, and reaches the "ribbon stage" (leaving a trail when the whisk is lifted).
3. Folding: Sift the flour over the eggs in three stages. Fold gently by hand using a spatula to preserve the air bubbles.
4. Adding Fat: Mix a small portion of the batter into the melted butter first, then fold that mixture back into the main batter. This prevents the heavy butter from sinking to the bottom.
5. Baking: Pour into a lined mold and bake at 180°C (350°F) for 25-30 minutes. Do not open the oven early!

Why Genoise is a "Business Winner"

For a bakery owner, the Genoise is highly profitable because it uses very few ingredients. Its ability to absorb simple syrups means you can increase the weight and moisture of the final product without high costs.

Cost & Profit Analysis: Genoise (20cm Round Cake)

"A master baker is judged by their Genoise. It is the canvas upon which all great cakes are built."