All About Génoise

A little guide

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I wanted to share a little guide all about génoise, as it’s such a useful skill to have for so many desserts. I use it as the base for this week’s Mint Chocolate Mousse Cake, but also for this Rhubarb Pistachio ‘Fraisier’, which you can (of course) make with strawberries now we are in peak berry season!

It’s also great for layer cakes - in my opinion, a celebration-worthy cake should have a yielding soft crumb, used to sandwich fun, zingy flavours, and be light enough to keep you coming back for more. A genoise sponge offers exactly that - a feather-light sponge that soaks up flavour and stays moist for days.