Easy 5 Spice Genoise


Chef Nolan Ledarney
Executive Chef, Canadian Embassy
Tokyo, Japan

Yield: 2, 9 – inch spring form pans

190g Cake Flour
280g Granulated Sugar
12 Eggs, separated
20g Chinese Five Spice Powder (五香粉)


* Line the bottom of the spring pans with parchment paper. Alternatively butter and flour the bottom if paper is not available. Do not grease the sides of the pan.

* Sift half of the sugar with the cake flour and set aside.

* Whip the egg whites to stiff peaks, meaning they hold a peak on the end of a whisk but do not appear dry. Reserve for later.

* Whip the egg yolks, second half of the sugar and the Chinese five spice powder in an electric mixer until they double in volume.

* Working in thirds, slowly fold the egg whites into the whipped yolks until just incorporated. Sift in the sugar and flour mixture and once again fold until evenly mixed. Be sure not to deflate the batter by over mixing (this will result in a dense gummy cake).
* Divide the batter evenly between the two pans and bake in a preheated 375F-190C oven, rotating once to promote even cooking. Bake until a deep honey brown color develops on the top and allow it to cool in the pans completely before removing.

Serving suggestions:
Above I have used a whipped cream with maple sugar to accent this wonderful sponge. Of use it for your next tea, after dinner dessert of as a base for a birthday cake.

The Chef says:

Check the doneness of any cake by inserting a knife, chopstick or toothpick into the center of the cake. When the knife comes out clean the cake is done!

5 Responses to “Easy 5 Spice Genoise”
  1. PC says:

    I’m not a big fan of spicy dessert.

    Can I replace the 5-spicy powder with same amount of cocoa powder to make a chocolate genoise?

  2. chefledarney says:

    For a chocolate variation sift 50g of coco powder with the cake flour before adding. I would also suggest folding in 100g of melted chocolate into the finished batter for an even more decedent cake.

  3. PC says:

    Just tried out your chocolate genoise yesterday but I cut down the original recipe to half portion (1×9″cake) and made 10 minis instead.
    2×9″cake mean a lot to my small family of 2, you know!? 🙂

    The recipe worked great for me and thx for sharing. Hope there’s more to come.

    PS. Have a wonderful gastronomic and retail *therapy* during your trip in HK. You gotta love our strong loonie this time! Haha…….

  4. cakebaker_cakemaker says:

    I am definitely trying this minus the 5 spice plus the cocoa.
    thanks for the recipe in grams:):)

  5. Java says:

    I will definitely try out your recipe… but i have to say that your cake ooks very delicious.

    Where can i buy your food? I would pay good money for this piece of cake.

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