The Art of French Pastry

This recipe makes a thin,
moist rectangular sponge
cake that you can use for a
Yule log, a jelly roll, or
even a layered cake.
Because of the method and
ingredients in my recipe,
this génoise is a very
pliable cake and is easy to
roll. Unlike in the previous
recipe—the génoise is
baked in a cake pan—you
don’t heat the eggs and