Maui Coffee Genoise Cake


coffee genoise cakeGenoise Cake Recipe by: Chelsie Higgins, Chef Instructor at Maui Culinary Academy

Other Recipes You Will Use:
Coconut Cream Filling
Italian Meringue Buttercream
Swiss Meringues


  • 9 oz. Whole Eggs
  • 6 oz. Granulated Sugar
  • 1/2 oz. Brewed Coffee (very strong)
  • 6 oz. Cake Flour
  • 2 oz. Unsalted Butter (melted)

Instructions: Pre-heat the oven to 375 degrees Fahrenheit. Prepare a half sheet-pan (or jelly roll pan) with non-stick spray and parchment. Combine the eggs and sugar into the bowl of a stand mixer and set the bowl over a hot water bath and stir with a whisk until the sugar dissolves. (About 110 degrees Fahrenheit) Place the bowl onto the mixer with a whip attachment and beat the eggs at high speed until they are very light and thick. Sift the cake flour and set aside. While mixing at medium speed, slowly pour in the brewed coffee. Remove the mix from the mixer and gently fold in the cake flour in 3 or 4 stages being careful not to deflate the foam. Carefully fold in the melted butter after the flour has been added. Be careful not to over-mix or the cake will be tough. Pour the batter into the prepared pan and spread thin to cover. (Again being careful not to deflate the mix any further) Bake in the oven for 8-10 minutes or until the cake springs back from touch, and is slightly pulling away from the sides.


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