wide range of desserts It is obviously the main element of many traditional cakes, but it can also end up in plated desserts, ice cream cakes, individual mini pastries, and desserts in a glass (verrines) You can flavor génoise with a few different components My favorite is vanilla, the traditional choice that is used by most chefs I also like citrus zest, which brings a great zing to the cake Cocoa powder will transform the génoise into a delicious chocolate cake Some chefs add hazelnut paste or flour for a rich, nutty flavor profile BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale—set to metric weights 1 small saucepan 1 digital thermometer 1 mesh skimmer or large spoon 1 fine-mesh strainer or regular strainer lined with cheesecloth 1 small bowl 1 pastry brush One 9-inch cake pan Parchment paper Scissors 1 sifter KitchenAid or stand mixer fitted with the whisk attachment 1 stainless steel hand whisk 1 large mixing bowl 1 large rubber spatula or balloon whisk 1 sheet pan 1 paring knife ... which brings a great zing to the cake Cocoa powder will transform the génoise into a delicious chocolate cake Some chefs add hazelnut paste or flour for a rich, nutty flavor profile BEFORE YOU BEGIN >> Get out the following... >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale—set to metric weights 1 small saucepan 1 digital thermometer 1 mesh skimmer or large spoon... strainer lined with cheesecloth 1 small bowl 1 pastry brush One 9-inch cake pan Parchment paper Scissors 1 sifter KitchenAid or stand mixer fitted with the whisk attachment 1 stainless steel hand whisk