Professional reference formula

Yield: two 15 cm / 6 inch sponges.

  • 4 large whole eggs at room temperature
  • 100 g sugar
  • 70 g plain flour
  • 35 g cornflour
  • 45 g melted butter at approximately 50°C / 122°F

Method

  • Sift the two flours together several times. Preheat a fan oven to 170°C / 338°F and line the tins.
  • Whip eggs and sugar on high for about 5 minutes, medium for 3 minutes, then low for about 10 minutes to refine the foam until glossy, stable ribbon stage with no visible large bubbles.
  • Fold the sifted flour into the foam in two or three additions.
  • Mix a small portion of batter thoroughly into the warm melted butter to make a liaison; fold this lighter butter mixture back into the main batter.
  • Divide between tins and bake for 25–30 minutes until risen, golden and set. Cool without compressing the crumb.

Identity and source comparison

Génoise is a whole-egg foam sponge, usually enriched with a modest amount of melted butter and normally relying on captured air rather than baking powder.

Kitchen Projects' tested formula uses a plain-flour/cornflour blend and staged mixer speeds. The independent warm-whisk formula uses 200 g eggs, 125 g sugar, 125 g flour and 50 g butter. Both preserve the same technological identity but produce different crumb and handling characteristics.

Critical controls

  • Ribbon stage must be both voluminous and fine-bubbled; raw height alone is not enough.
  • Folding technique is a major variable. Stop when no flour streaks remain.
  • Use a butter liaison: pouring dense butter directly into the foam promotes a rubbery bottom layer.
  • Do not add baking powder while still calling the result a strictly classical génoise without disclosure.

Evidence status

external_evidence; not a statement of Tanya Novak's personal formula.