Recipes > Desserts > Cakes > Genoese Cake

Genoese Cake

1. Small pound cakes and tins in which they were baked.
2. Orange-quarter cakes and baking tin.
3. Shell-shaped genoese cakes and baking tin.


  • 3 eggs
  • same weight of butter
  • same weight of sugar
  • same weight of flour
  • 1 saltspoonful of salt
  • 1/2 teaspoonful of vanilla or almond, or 1 tablespoonful of brandy


Beat the butter and sugar together until very light and creamy; add the salt and flavoring; then add the eggs one at a time and beat each one well before adding the next. Beat the mixture for fifteen to twenty minutes; then stir in lightly the sifted flour and turn it into a pan, filling it three quarters full. This cake can be used for layers, rolls, canary pudding, or can be cut into small forms for fancy cakes. Bake slowly about forty minutes.


The Century Cook Book (1901).


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