Help! Half Sheet Genoise

Decorating By k_mun Updated 12 Aug 2010 , 2:08pm by k_mun

k_mun Posted 11 Aug 2010 , 1:51am
post #1 of 5

I need some help. I need to bake a half sheet genoise or any other sponge cake that does not use butter so it doesn't firm up in the refrigerator. I need this for a birthday party this Saturday. So, I am really short on time.
I have been told genoise type of cakes never come out well in large pans especially sq/rectangular pans. Has anyone attempted this.
If anyone has suggestions, recipes, please reply. Also, how would a genoise like batter where egg whites provide the volume, stand up to artificial flavors like butter,etc?


4 replies
homebasedbaking Posted 11 Aug 2010 , 3:18am
post #2 of 5

I think you might want to begin by viewing this video:


k_mun Posted 11 Aug 2010 , 12:20pm
post #3 of 5

I was thinking about this all night. Since I am looking for something quick, easy and reliable in a large pan, I am thinking of making a WASC using egg whites minus the almond, butter flavors, then soaking it in syrup.
I am hoping this will give a spongier, lighter feel like a spong cake.
Any comments?

homebasedbaking Posted 11 Aug 2010 , 12:37pm
post #4 of 5

You really need to contact Braden Cadenelli, he's a guest blogger for and a wonderful pastry chef. He should be able to answer your questions.

Contact Braden at [email protected] and follow the Philadelphia Dessert Examiner at

k_mun Posted 12 Aug 2010 , 2:08pm
post #5 of 5

Thanks hbb.

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