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1
Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer.
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2
Make a double boiler by setting a large mixing bowl over the simmering water.
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3
Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees on a candy thermometer, about 7 to 10 minutes.
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4
The egg foam passes through various stages becoming foamy, then smooth and finally it thickens.
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5
When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved.
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6
If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
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7
Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes.
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8
Take the time to whip it well; if the mixture is under whipped, the baked genoise will be dense.
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9
Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl.
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10
Do not over mix or the batter will deflate.
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11
Fill buttered and parchment paper-lined 8-inch round cake pans 3/4 full with batter.
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12
Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes.
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13
Let the genoise cool slightly.
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14
Unmold, remove parchment paper and finish cooling on a wire rack.
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15
The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap.
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16
Return it to room temperature before using it.
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17
VARIATION: Make this recipe into a Chocolate Genoise by substituting unsweetened cocoa powder for 10 to 20 percent of the weight (a scant 1/4 cup to a full 1/3 cup) of the flour.
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18
Weigh the cocoa powder before you sift it.
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19
Jacques' Tip: Genoise can be made with butter.
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20
In this recipe, you can substitute butter (5 1/2 tablespoons) for the 3 large egg yolks.
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21
Melt and cool the butter and fold it in after the flour is added.
