componentL2 · intermediateHistory unverifiedscratch: kitchen
Classic genoise
genoise-classic · cake · French
About
Classic genoise with tighter technique and balance.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Genoise
- L2 Classic genoise · this page
- L3 Advanced genoise
- L4 Expert ribbon génoise
Uses
- Beaten egg 220 g
- Sugar 132 g
- All-purpose wheat flour 132 g
- Unsalted butter 44 g
- Vanilla extract 4 g
Preparations used
Used in
- Financiers dish
- Advanced Financiers dish
- Classic Financiers dish
- Advanced genoise plate dish
- Expert ribbon génoise plate dish
- Madeleines dish
- Advanced Madeleines dish
- Classic Madeleines dish
- Tiramisu dish
- Advanced Tiramisu dish
- Classic Tiramisu dish
- Tres leches cake dish
- Advanced Tres leches cake dish
- Classic Tres leches cake dish
- Trifle dish
Similar in this layer
- Genoise 0.94
- Advanced genoise 0.94
- Expert ribbon génoise 0.94
- Brownie batter 0.65
- Waffle batter 0.55
- Classic Waffle batter 0.55
- Advanced Waffle batter 0.54
- Advanced french omelette 0.52
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 220.0 g Whole eggpath genoise-classic → beaten-egg → whole-egg
- 132.0 g Sugarpath genoise-classic → sugar
- 132.0 g All-purpose wheat flourpath genoise-classic → wheat-flour
- 44.0 g Unsalted butterpath genoise-classic → unsalted-butter
- 4.0 g Vanilla extractpath genoise-classic → vanilla