Brown Butter Genoise
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Brown Butter Genoise is a classic sponge cake made with eggs, sugar, brown butter and all purpose flour, enriched with whole milk and vanilla extract. This elegant cake takes just 20 minutes to prepare and 35 minutes to bake, making it an accessible choice for both experienced bakers and those new to cake making. The nuttiness of brown butter gives this genoise a distinctive flavour that elevates the traditional recipe.
Ella x
Ingredients
- 500 gall-purpose flour
- 200 gsugar(granulated)
- 100 gbrown butter(made by heating 100g of unsalted butter until browned)
- 4large eggs
- 100 mlwhole milk
- 5 gsalt
- 50 gunsalted butter(softened)
- 1 teaspoonvanilla extract
- 20 gconfectioners' sugar(powdered)
- 5 gbaking powder
- 20 gunsalted butter, for greasing
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF) and grease a 20cm round cake pan.
Tip: Use a non-stick pan for easy cake release
- 2
In a medium bowl, whisk together flour, confectioners' sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for even distribution
- 3
In a large bowl, whisk together brown butter, granulated sugar, and large eggs.
Tip: Use a hand mixer for an even creamier batter
- 4
Add the whole milk to the wet ingredients and whisk until fully incorporated.
Tip: Make sure to scrape down the sides of the bowl for a smooth batter
- 5
Gradually add the dry ingredients to the wet ingredients and whisk until just combined.
Tip: Don't overmix the batter, or the cake will be dense
- 6
Add the softened unsalted butter and vanilla extract, and whisk until fully incorporated.
Tip: Use a spatula to scrape down the sides of the bowl for a smooth batter
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to create a smooth top for even baking
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Rotate the cake pan halfway through baking for even cooking
- 9
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Don't remove the cake from the pan until it has cooled slightly, or it will break apart
- 10
Transfer the cake to a wire rack to cool completely.
Tip: Use a serrated knife to level the cake, if necessary
Recipe Variations
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