Strawberry shortcake Génoise from The Baking Bible by Rose Levy Beranbaum

Ingredients

cake flour
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- King Arthur Baking - United States
superfine sugar
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- King Arthur Baking - United States
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

ashallen on May 23, 2021

Note from author's website: https://www.realbakingwithrose.com/blog/2015/01/29/corrections_the_baking_bible_1. Page 119: Génoise: Due to the lower ratio of yolk to white in most eggs, we are now recommending to add an extra egg yolk (1 tablespoon plus 1/2 teaspoon (17 ml)|0.7 ounce|19 grams) to ensure a fine texture. Also it is important to use a non-GMO cornstarch to achieve a fine texture.
anya_sf on July 16, 2018

I made the mini strawberry shortcakes. I had never used my mini Marianne pan before and think I overbaked the genoise, as it turned out dry, even with the syrup. Otherwise, all the components were delicious, but next time I'll make the large version to get more strawberries in each serving. I didn't have any problems mixing the genoise batter; the instructions were easy to follow. Be sure to read the recipe before starting, as this requires advance preparation.
swegener on May 01, 2015

This was my first genoise cake and it was both harder and easier than I thought. Most of the steps are just fidly, not hard. The hardest part for me was folding the flour in--I mistakenly used a spatula when I should have used a whisk. The whole think turned out quite well--I doubled the strawberries for the top and it was gorgeous with the glaze.