GENOISE
Learn to make this ethereal European sponge cake and you'll be rewarded with a repertoire of outstanding desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 12-by-16-inch sheet cake or one 9-inch round cake
Number Of Ingredients 8
Steps:
- Coat a 12-by-16-inch rimmed baking sheet or a 9-inch round cake pan with cooking spray. Line with parchment; coat with cooking spray. Dust with flour, tapping out excess. Stir together flour and salt into a medium bowl; set aside. Preheat oven to 450 degrees for sheet cake or 400 degrees for round cake, with rack in lower third.
- Put eggs, egg yolks, and granulated sugar in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch. Return bowl to mixer fitted with whisk attachment. Beat on medium-high speed for 2 minutes. Raise speed to high. Beat until mixture is pale and thick, about 4 minutes more.
- Remove bowl from mixer. Sift flour mixture over the top; using a large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides. When almost incorporated, pour melted butter down side of bowl; gently fold to incorporate completely.
- Spread batter evenly in sheet or pan with a large offset spatula. Bake until golden brown and springy to the touch, about 6 minutes for 12-by-16-inch cake and 15 minutes for 9-inch round cake.
- For the 12-by-16-inch cake: Run a small knife around sides of sheet; invert onto a wire rack. Remove parchment. For the roll, transfer cake to a dish towel dusted with confectioners' sugar, and roll up, starting at a short end; for the torte, reinvert cake onto the rack. Let cool completely. For the 9-inch round cake: Let cool in pan on a wire rack for 15 minutes; run a small knife around sides of pan. Invert onto rack; remove parchment, and reinvert onto rack. Let cool completely.
GENOISE
The classic European sponge cake. No chemical leavener, just air that is beaten into the eggs. Folding (stirring without deflating) is the biggest factor. Be gentle!
Provided by Kevin Ryan
Categories Desserts Cakes Sponge Cake Recipes
Yield 10
Number Of Ingredients 7
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.
Nutrition Facts : Calories 151 calories, Carbohydrate 23.9 g, Cholesterol 80.5 mg, Fat 4.4 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 28.7 mg, Sugar 12.8 g
GENOISE WITH FRUIT 'N' CREAM FILLING
Sweet syrup soaks into the tender layers of this sponge cake from our Test Kitchen. Complete the presentation with sweetened cream and assorted fresh berries.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large heat-proof bowl, combine eggs and sugar; place over a large saucepan filled with 1-2 in. of simmering water. Heat over low heat, stirring occasionally, until mixture reaches 110°, about 8-10 minutes. , Remove from the heat; add lemon zest and extract. With a hand mixer, beat on high speed until mixture is lemon-colored and more than doubles in volume. Fold in flour, 1/4 cup at a time. Gently fold in butter. Spread into prepared pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine boiling water and sugar; stir until sugar is dissolved. Stir in cold water and extract. Using a fork, evenly poke 1/2-in.-deep holes in each cake. Spoon sugar syrup over cake surface. , In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla if desired; beat until soft peaks form., Place one cake on a serving platter; spread with half of the whipped cream and top with half of the berries. Repeat layers. Store in the refrigerator.
Nutrition Facts : Calories 323 calories, Fat 18g fat (10g saturated fat), Cholesterol 154mg cholesterol, Sodium 117mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
PAUL'S GENOISE SPONGE
Make the most of British summer berries by piling them onto a stunning layered sponge
Provided by Paul Hollywood
Categories Afternoon tea, Treat
Time 1h10m
Yield Serves 10
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Brush 2 x 20cm cake tins with melted butter, line the bases with baking paper, then dust well with flour tipping out any excess. Set aside.
- Put the sugar and eggs in a large heatproof bowl, then set it over a pan of barely simmering water. Whisk with an electric hand whisk for about 7 mins or until the mixture is pale and has trebled in volume. Remove from the heat, then slowly pour in the butter folding it in as you pour until it is completely mixed in.
- Gently fold the flour and a pinch of salt into the egg mixture, then pour into your prepared cake tins. Cook for 25 mins until the cake is golden and risen - a skewer pushed into the cake should come out clean. Allow the cakes to cool for a few mins in the tin, then remove and cool completely on a wire rack.
- Meanwhile, whip the cream until it just holds its shape, then set aside. Whizz about a quarter of the strawberries with 1 tbsp sugar until smooth, then fold this purée through the cream so you get a ripple effect.
- To assemble the cakes, cut each one in half horizontally. Put one sponge on a serving plate, spread a quarter of the cream mix on top, then dot a quarter of the blueberries and raspberries around the edge. Repeat this step two more times, put the last layer of cake on top (save a top half of cake for the top layer), spread the remaining cream over, then put the blueberries and raspberries around the edge and pile the strawberries in the centre. Dust with icing sugar just before you serve.
Nutrition Facts : Calories 621 calories, Fat 42 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.26 milligram of sodium
CLASSIC GENOISE
Provided by Food Network
Categories dessert
Time 50m
Yield 2 baking sheets or 2 (8-inch)c
Number Of Ingredients 5
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.
CHOCOLATE GENOISE
Provided by Food Network
Categories dessert
Time 1h
Yield 1 round layer, 9 inches in dia
Number Of Ingredients 6
Steps:
- One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer.
- Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two.
- Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes.
- Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula.
- Bake the layer about 30 minutes until it is well risen and the center is firm to the touch.
- If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper
GENOISE
Genoise is a cake similar in texture to ladyfingers. After it is baked the layers can be cut into strips resembling the fingers.
Provided by Marian Burros
Categories dessert
Time 45m
Yield 2 layers
Number Of Ingredients 5
Steps:
- Grease two 9-inch round cake pans. Line each pan with a round of waxed paper; butter paper. Dust paper and sides of pans with flour; tap off excess.
- Place the eggs and sugar in a heatproof bowl; set bowl over pan of hot (not boiling) water. Beat at medium speed until mixture feels tepid, about 2 minutes. Remove from hot water. Continue beating until thick, light in color and tripled in volume, about 15 minutes.
- Sift flour several times with salt, then sift mixture, one half at a time, directly over egg mixture, gently folding in after each addition. Drizzle clarified butter very lightly over batter; fold in gently.
- Pour batter into prepared pans, dividing evenly. Bake 12 to 15 minutes at 400 degrees, until cake is golden brown. Remove from oven; invert pans on wire racks to release cake layers. Gently peel away waxed paper; let layers cool to room temperature.
- To use for tiramis u, cut each layer in half and then cut halves into strips 1 to 1 1/2 inches wide.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 10 grams, Carbohydrate 74 grams, Fat 26 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 14 grams, Sodium 238 milligrams, Sugar 50 grams, TransFat 0 grams
PLAIN GENOISE
Provided by Nick Malgieri
Categories Cake Mixer Egg Dessert Bake Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch round layer
Number Of Ingredients 7
Steps:
- 1 Set a rack in the middle level of the oven and preheat to 350 degrees.
- 2 Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
- 3 Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.
- 4 While the eggs are whipping, stir together the flour and cornstarch.
- 5 Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.
- 6 Scrape the batter into the prepared pan and smooth the top.
- 7 Bake the gênoise for about 25 minutes, or until well risen, deep gold, and firm to the touch.
- 8 Immediately use a small pairing knife to loosen the cake from the sides of the pan. Invert the cake onto a rack, then reinvert onto another rack and let the cake cool right side up on the paper. Remove the paper when the cake is cool.
- Variations
- Chocolate Genoise: Reduce the bake flour to 1/3 cup, increase the cornstarch to 1/3 cup, and add 1/4 cup alkalized (Dutch-process) cocoa powder to the flour and cornstarch mixture, sift.
- Genoise Sheet: Bake either the plain or chocolate batter in a 10 x 15-inch jelly roll pan that has been buttered and lined with buttered parchment at 400 degrees for about 10 to 12 minutes. Make sure the cake doesn't overbake and become to dry, especially if it is tot be rolled. (Makes on 10 x 15-inch layer.)
GéNOISE
The basic cake of the French pastry repertoire is génoise, used as the foundation for dozens of cakes and other desserts. While it is essentially sponge cake made with butter, it's rarely eaten plain or on its own. Rather, it might be moistened with liqueur or sweet or fortified wine (Grand Marnier, Sauternes, or Oloroso sherry, for example) and served with a little whipped cream or used as a building block for other desserts like Trifle (page 651).
Yield makes one 8- to 9-inch cake
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F. Mix the flour and salt together. Butter the bottom and sides of a 9-inch round cake pan; cover the bottom with a circle of wax or parchment paper, butter the paper, and sift a little flour over the whole pan; invert and tap out excess flour.
- Use an electric mixer to beat the eggs until doubled in volume and very thick and light, at least 5 minutes. Add half the sugar and beat for another 5 minutes or so, gradually adding the remaining sugar, until nearly tripled in volume. (When you remove the whisk from the eggs, a ribbon of egg will fall from the beaters and hold its shape on top of the mixture for a few seconds. It's a very satisfying sight.) Beat in the vanilla.
- Use a rubber spatula to fold the flour-salt mixture into this batter, a third at a time, gently but thoroughly. Finally, and very gently, fold in the melted butter. Turn the batter into the cake pan and bake for 25 to 30 minutes, until the cake is just firm and slightly springy.
- Remove the cake from the oven and let it rest for a couple of minutes. Run a knife around the edge, cover the pan with a rack, and invert the rack and pan. Cool, then store, covered with wax paper and at room temperature, for no more than a day, or wrap well in plastic and freeze for up to a week.
ITALIAN BASIC GENOISE (SPONGE CAKE)
This seems like a very versatile sponge cake recipe to have on hand. Received in email from gourmet-cooks-from-around-the-world. Thanks AJ.
Provided by Busters friend
Categories Dessert
Time 1h10m
Yield 2 cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the mixer, add the vanilla and mix inches.
- Preheat oven to 350 degrees F.
- Sift together the cake flour, cornstarch and salt. Fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.
- Coat two 10-inch round cake pans with shortening. Pour the batter into the pans and put them immediately into preheated 350 degree oven.
- Bake until tops are springy to the touch, about 45 to 50 minutes.
- Remove the cakes from the pans and cool on a wire rack.
- When cool, use a long serrated knife to slice off the tops of the cakes.
- For tiramisu or other layer cakes, divide each cake into three uniform layers with a serrated knives.
Nutrition Facts : Calories 946.5, Fat 16.8, SaturatedFat 5.5, Cholesterol 631, Sodium 187.9, Carbohydrate 170.6, Fiber 1.7, Sugar 93.1, Protein 26.2
GENOISE BROWNIE CAKE
This is a dense cake that is very pliable and goes well with any rich frosting or filling. A great cake would be to bake two layers of this genoise, sandwiching a layer of fudgy brownies, and topping with chocolate icing.
Provided by IRACKAWAY
Time 1h58m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift cake flour, 1 tablespoon sugar, and 1/4 teaspoon salt into a bowl.
- Whisk 4 eggs and 1/2 cup sugar together in a bowl. Beat on high speed using an electric mixer until pale yellow and tripled in volume. Mix in 1 tablespoon vanilla extract. Add the flour mixture in 3 batches, mixing batter until fully incorporated after each addition.
- Place melted butter into a bowl; add 1/2 cup of the batter and mix until smooth. Recombine with the main batter; mix until smooth. Pour batter into a round 9-inch baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 27 minutes. Remove from the oven and cool in the pan. Leave the oven on.
- Sift all-purpose flour and 1 teaspoon salt together in a bowl.
- Place 1 cup butter and chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 1 cup sugar; stir briefly. Pour mixture into a large bowl.
- Beat the remaining 1 cup sugar and 4 eggs together in a bowl using an electric mixer until just combined. Stir half gently into the chocolate mixture. Beat the remaining sugar-egg mixture until pale and doubled in volume; fold into the chocolate mixture. Add sifted flour mixture; mix until no dry spots remain. Pour batter into a round 9-inch baking pan.
- Bake brownie in the still-hot oven until a toothpick inserted into the center comes out mostly clean, 23 to 25 minutes. Let cool in the pan, at least 20 minutes.
- Transfer brownie layer to a plate; coat the top with frosting. Set genoise on top; spread frosting over the entire cake.
Nutrition Facts : Calories 458 calories, Carbohydrate 59.4 g, Cholesterol 127.3 mg, Fat 23.7 g, Fiber 2.2 g, Protein 6.5 g, SaturatedFat 13.2 g, Sodium 248.8 mg, Sugar 41.2 g
VANILLA GENOISE CAKE
A baker's basic. Genoise is a dry cake that is used with ingredients that are very moist, so they can soak up the extra moisture and take on that flavor, like trifles, or mousse filled cakes. This is my fool-proof formula.
Provided by P48422
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Oven to 350 degrees F.
- Line the bottom of One 8 or 9 inch round cake pan OR 8-inch square pan, OR 11x17 sheet pan with parchment, and spray lightly with some sort of spray release (like Pam).
- Combine the butter and vanilla in a small bowl.
- Set aside somewhere warm (you want the butter to stay melted).
- Combine the flour with 3 tbl.
- of the sugar and sift again.
- Set aside.
- In the bowl of your mixer, combine the eggs and rest of the sugar.
- Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your VERY CLEAN hand (kids love this part) until the eggs feel warm to the touch (body temp)*.
- Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).
- Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part**.
- Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.
- Fold in half the remaining, then the rest.
- Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.
- Gently fold that back into the batter.
- Divide between the pans and bake as follows: for an 8" square, 20-25 min.
- ;an 8" round, 25-30 minutes; a 9" round, 20-25 minutes; and an 11x17 sheet pan, 15-20 minutes.
- The cakes should JUST BEGIN to shrink away from the side of the pans, and should spring back when you lightly touch them in the center.
- Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment.
- Set aside until ready to use.
- DO NOT OVERBAKE.
- This cake is best if allowed to sit a day before using in trifles.
- NOTE 1: Genoise is supposed to be a dry cake.
- It was made specifically to take moist toppings so it could soak them up.
- *NOTE2: I learned to use my hand when warming yolks in culinary school.
- The idea is that as soon as it feels warm on your hand, it is at the perfect temperature to whip to ribbon stage.
- **NOTE3: I learned to fold flour into delicate batters like this with my VERY CLEAN hand in culinary school also.
- At first I thought it was stupid, but I quickly saw it was the best way to be able to tell if all of your flour is mixed in and avoid any un-incorporated flour bits.
- I mix angelfood cakes this way, too.
- Children love to do this!
CHOCOLATE GENOISE
Use this chocolate genoise recipe to make our Buche de Noel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10 1/2-by-15 1/2-inch cake
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Butter a 10 1/2-by-15 1/2-by-1-inch jelly-roll pan. Line with parchment; butter and flour paper, tapping out the excess flour.
- Sift flour, cocoa, and baking soda together twice into a medium bowl. Set aside. In a small saucepan over low heat, melt butter. Skim off white foam, and pour clear yellow butter into a bowl, discarding white liquid at the bottom. Set aside in a warm place.
- In a medium-size heat-proof bowl, whisk together eggs and sugar. Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved. Remove from heat, and beat on high speed until mixture is thick and pale and has tripled in bulk. Reduce speed to medium, add vanilla, and beat 2 to 3 minutes more.
- In three additions, sift flour mixture over egg mixture, folding in gently with a spatula. While folding in last addition, dribble melted butter over batter and fold in.
- Spread batter evenly in pan, leaving behind any unincorporated butter in the bottom of the bowl. Tap pan on counter to remove air bubbles. Bake until cake springs back when touched in center, 15 to 20 minutes. Don't overbake or cake will crack. Let sit in pan on a wire rack until cool enough to handle.
- Dust surface with cocoa powder. To make rolling easier, trim edges of cake, and cover with a sheet of waxed paper and a damp dish towel. Invert onto a work surface, and peel off parchment; dust with cocoa. Starting from one long end, carefully roll up cake in towel. Wrap in plastic; refrigerate until ready to use.
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GENOISE | KING ARTHUR BAKING
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2.9/5 (7)Calories 154 per servingTotal Time 2 hrs
- Preheat the oven to 350°F. Line two 9" round cake pans, three 8" round cake pans, or one 10" x 15" jelly roll pan with parchment. Or grease and flour the bottom (but not the sides) of the pans.
- Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl isn’t touching the water.
- Whisk the mixture constantly until the sugar has dissolved and it's just warm to the touch, about 110°F. Remove the bowl from the saucepan.
GENOISE (SPONGE CAKE) RECIPE | BON APPéTIT
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3/5 (5)Estimated Reading Time 5 minsAuthor Natasha Pickowicz
- Place racks in upper and lower thirds of oven; preheat to 400°. Lightly coat two 18x13" rimmed baking sheets with nonstick spray and line with parchment paper, leaving a slight overhang on longer sides. Smooth to eliminate air pockets. Lightly coat parchment with nonstick spray. Beat egg yolks in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until light and frothy. With the motor running, gradually stream in ¾ cup sugar and beat until super voluminous and light and mixture leaves a very slowly dissolving ribbon when it falls off the end of the whisk and back into the bowl, about 4 minutes. Rub a small dab between your fingers—it should be grit-free (this means all the sugar is dissolved). Scrape yolk mixture into a large wide bowl.
- Thoroughly wash and dry mixer bowl and whisk, then beat egg whites and salt on medium-high until frothy. Increase speed to high and gradually add remaining ¾ cup sugar in a steady stream. Beat until meringue is glossy and forms medium peaks, about 3 minutes; beat in vanilla. (Do not overbeat—it will look dry and curdled—this makes it difficult to fold in and yields a dense genoise).
- If making chocolate genoise, sift flour and cocoa powder over egg yolk mixture (or just flour if making vanilla). Vigorously fold in with a large rubber spatula, running it down along bottom of bowl and lifting up through center and over the top as you rotate bowl. The mixture will seize up and thicken quite a bit. Add one-third of meringue and mix thoroughly to incorporate (this will lighten the batter). Gently fold in remaining meringue in 2 batches (err on the side of mixing less rather than more; it’s okay if a few streaks of batter remain).
- Divide batter between prepared baking sheets and spread evenly with a large offset spatula, working into corners. Bake, rotating pans from top to bottom and front to back halfway through, until top is golden and center springs back when gently pressed, 10–14 minutes. Let cool.
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