Ingredients
for a large rectangular sheet/plaque of about 38 × 28 cm, suitable for a “monté” or layered cake like a fraisier
– 4 eggs (whole, at room temperature)
– 125 g granulated sugar
– 100 g all-purpose flour / plain flour
– 25 g ground almonds / almond powder
Instructions
1. **Preheat the oven** to 180°C (about 350°F). Line a baking sheet (approximately 38 × 28 cm) with parchment paper. Lightly butter and flour the paper if desired to prevent sticking.
2. **Prepare the dry ingredients**: Sift the flour (100 g) and set aside. (The almond powder is incorporated later.)
3. **Make the batter (pâte à génoise)**: In a heatproof bowl over a bain-marie (double boiler) with simmering water (ensure the bowl doesn’t touch the water), combine the whole eggs (4) and sugar (125 g). Whisk constantly and heat the mixture until it reaches about 55°C (max 55°C) — it should feel warm to the touch and the sugar should dissolve. The mixture will become pale, thick, and ribbon-like when the whisk is lifted (triple in volume).
4. **Remove from heat** and continue whisking off the heat until the mixture cools completely and forms a stable, airy foam (ruban / ribbon stage — it should fall in a thick ribbon that holds its shape briefly before disappearing).
5. **Fold in the dry ingredients**: Delicately fold in the sifted flour and ground almonds (25 g) in stages (e.g., 2–3 additions) using a spatula. Turn the bowl while folding gently to incorporate without deflating the batter. Work quickly but carefully to avoid knocking out air bubbles.
6. **Spread the batter**: Pour the mixture onto the prepared baking sheet. Spread it evenly and smoothly with a spatula to form a uniform layer (about 1 cm thick). Tap the sheet lightly on the counter to release large air bubbles if needed.
7. **Bake**: Place in the preheated oven and bake for 15–20 minutes, until the top is lightly golden, springy to the touch, and a toothpick inserted comes out clean. Avoid overbaking to keep it moist.
8. **Cool**: Remove from the oven and let cool slightly on the sheet. Carefully invert onto a wire rack (or another sheet) to cool completely. Peel off the parchment once cooled. The génoise will be light, slightly springy, and perfect for soaking with syrup, layering with cream, fruit, etc.
**Tips**:
– Use this as a base for entremets or layered cakes (e.g., fraisier).
– When incorporating flour and almond powder, work delicately to preserve the air incorporated during whisking.
– If the base is for a chocolate version or similar, adjust accordingly, but this is the almond variant shown.
This génoise is moister than the classic plain one due to the almonds. Store wrapped or in an airtight container if not using immediately. Enjoy building your cake!
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