Genoise (French for sponge cake) — a simple, basic genoise recipe using fresh eggs as the leavening (no self-raising flour or baking powder). Optional flavorings: lemon or vanilla. Great as a base for ...

When autumn comes, a whole new season of entertaining begins. Small dinner parties, club and charity meetings, cocktail get-togethers, big holiday open houses. No matter the size and type of event, a ...

Our fraisier cake is as French as it gets. Expect genoise sponge, from-scratch creme mousseline, and 2 pounds of in-season strawberries.

Michelle Darmody is a baking expert and writer, as well as an award-winning author. Michelle works across food education, sustainability and food policy and has a Doctorate in Culinary Arts. Genoise ...

Preheat your oven to 180ºC/gas mark 4. Line two 8-inch round cake tins with parchment. Crack the eggs. Heat the sugar and eggs over a simmering saucepan of water as you would when melting chocolate.