In order to add a bit of texture to a Genoise, I am considering adding some ground pistachios. I looked at a few recipes, and they all add the nuts to the flour before folding the flour into the batter. My problem with this is... (4 replies, last updated by jsaimd August 12, 2009)

layers. I used a 10" pan, but honestly, I couldn’t cut that into two layers. The cake squeaked against my teeth!!!! It was awful. Alright flavour, but really disappointing. I’ve never baked a genoise before, and so... (33 replies, last updated by Brian S July 2, 2009)

Hi all! So, I am making my first genoise cake; recipe is from the new Dorie Greenspan book (Berry Surprise cake) and I’ve had some issues with the egg beating. It took me 30 minutes to beat the eggs and sugar into anything... (0 replies, last updated by margieslocal June 15, 2007)

I’m thinking of making classic petits-four for holiday gifts — bringing me smack up against the dreaded genoise. I made it once many years ago, and was underwhelmed with the result. I have the recipe, so I don’t... (9 replies, last updated by Tom Hilton December 11, 2001)

I just got the Cake Bible, and I’m very excited. I think I’ll start with the genoise classique with a fruit cloud cream frosting. I’m posting because I need help deciding which liqueur to use for the syrup and... (4 replies, last updated by hongry dawg May 16, 2005)

What do you look for in recipes for both pastry cream and Genoise? I’m trying to make an exceptional princess cake for a very sick friend, and I’m having trouble finding good recipes for the foundation of the cake.... (14 replies, last updated by Steve G May 5, 2006)

I attempted my first genoise today using a Gourmet recipe for chocolate raspberry ganache cake. http://www.epicurious.com/recipes/food/views/14011 I baked the cake as per directions and all seemed to work...until i allowed the... (2 replies, last updated by paulj March 29, 2008)

And did I spell unsalvageable correctly? I just tried to make genoise, but I have a feeling I failed miserably. It is deformed and heavy. I mean, I am assuming the thing isn’t supposed to look and feel like a giant brick of... (6 replies, last updated by adam May 25, 2003)

does anyone have a great recipe for a genoise cake for my strawberry short cake? not dense like a pound cake but SUPER fluffy. like a japanese sponge cake.. thanks for your help (11 replies, last updated by charlieboy July 1, 2006)

I just finished my second attempt at genoise...wouldn’t say it was a sucess by any sense of the word, but i feel i’m getting closer. I’m getting mixed messages from all the recipes i’ve read regarding this... (6 replies, last updated by dano April 1, 2008)

) and lack the texture- they are fluffy and light, which is nice for maybe cupcakes and regular cakes, but I’d like those rich, little cakes that I can cover with a glaze or so. Or is there something I’m doing wrong-... (3 replies, last updated by Lisbet September 3, 2008)

So I went to make a chocolate Genoise tonight, after a week and a half of pate a choux. My last Genoise was plain, and it worked out well. I figured hey, I got the hang of it, so off I go to my chocolate Genoise. One catch, I am... (6 replies, last updated by jsaimd January 24, 2009)

After finding a great vanilla genoise recipe, I had my kids make a bunch of cakes...They’re now in the freezer and I have a question about defrosting: Should I defrost them with the plastic wrap still on them or should I... (1 reply, last updated by kittyfood April 12, 2008)

There is a Swedish specialty cake called a Princess torte consisting of layers of genoise, pastry cream, raspberry preserves, and marzipan. It seems to be very popular in other regions of the country and is very pretty—with... (1 reply, last updated by MMRuth January 31, 2008)

does anyone know the name/location of the old bakery near the Russian Tea Room that makes little cakes in the shape of elephant heads? the whole thing is covered in chocolate, the trunk is marzipan and the inside is a kind of... (0 replies, last updated by Lisa August 29, 2002)