The first time I heard about this although I “thought” I knew all about baking was actually from my Attending who was precepting my outpatient clinic work in 2017.
I was immediately piqued and went and asked Google – “What is this elusive Genoise?”
In simple terms, Genoise is a variant of baking which does not use chemical leavening agents to give your classic cake that “oomph” or in technical terms: “rise”. It uses way out of proportion number of eggs to do the same and hence, you do tend to cut down on the flour and butter, which Voila! – cuts down on its calories and boosts the protein content instead.
Whole Wheat Genoise Cake
Light, Fluffy, Low Calorie Cake That Angels Eat!
1500kcal per cake equivalent to 250kcal/serving for 6 people
Tip: Try doing it on a cold day ~60-65 degrees F to keep the stiffness of your aerated eggs
- 5 medium eggs at room temperature
- 1/2 cup granulated white or brown sugar
- 3/4 cup organic ivory whole wheat flour – sifted
- 2 tsp pure vanilla essence
- 1 tsp granulated salt
- 2 tbsp unsalted European butter
Preheat Oven to 350 degrees F.
First, under low heat, take 2 tbsp of butter and melt it. You need to heat it until the milk solids at the bottom turn light brownish caramel color and a waft of brown butter hits you in the face! Set it aside to cool.
Use a double boiler now or improvise with a wide pan with quarter level of water on medium heat. Take a shallow glass or metal dish which seals the mouth of the below pan and does not touch the water level below. Break 5 eggs into it and add the sugar and whisk over the the double boiler for 5-10 minutes until its warm to touch. Make sure you are whisking constantly! You don’t want the eggs to scramble! It should be dark golden in color once done.
Transfer the egg mixture to your kitchen aid mixer and start whipping it until its pale golden color with a thick foamy consistency that falls in ribbons when you pour. It usually takes 5-10 minutes. Once done, add 3/4 cup sifted wheat flour, the cooled melted brown butter with milk solids, 1 tsp salt and 2 tsp of vanilla essence and use a spatula to manually “fold” and incorporate gently into the whipped mixture. This is probably your trickiest step in making a Genoise. You need to balance barely incorporating the mixture and avoid breaking up the air you incorporated by whipping. After all, its the manual aeration that will give your cake the fluffiness.
Once incorporated, swiftly and gently transfer the mixture to a buttered cake dish and bake in your preheated oven for 20 minutes.
Cool your cake for 5 minutes and serve as is or add any layering condiments you wish.