Genoise is a cake similar in texture to ladyfingers. After it is baked the layers can be cut into strips resembling the fingers.


  • 3 eggs at room temperature
  • ½ cup sugar
  • ½ cup flour
  • Pinch salt
  • 3 tablespoons clarified butter, melted
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      582 calories; 26 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 74 grams carbohydrates; 0 grams dietary fiber; 50 grams sugars; 12 grams protein; 328 milligrams cholesterol; 253 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 layers


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To use for tiramis u, cut each layer in half and then cut halves into strips 1 to 1 1/2 inches wide.

45 minutes

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