This recipe is used in our Rose Petal Cake, Cherry Blossom Cake, and Violet Cassis Cake.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Coat two 8-inch-round-by-2-inch-high cake pans with cooking spray; line with parchment and spray again.

  • In a medium bowl, whisk together cake flour, almond flour, and salt; set aside.

  • Heat eggs, yolks, and sugar in a heatproof mixer bowl set over a pot of simmering water; whisk until sugar is dissolved and mixture is warm, about 2 minutes. Attach bowl to mixer; whisk on medium speed for 2 minutes. Raise speed to high, and beat until pale and thick, 4 to 5 minutes. Remove from mixer, and sift flour mixture over eggs; gently fold in using a rubber spatula. When almost incorporated, slowly add melted butter in a steady stream, and continue to fold until completely incorporated.

  • Divide batter evenly between prepared pans, and bake until cakes are golden brown and springy to the touch. Transfer baking sheets to wire rack and let cakes cool completely.

  • Run knife around sides of cooled cakes and invert, removing parchment.

Reviews (1)

Rating: Unrated
This is more of a question: isn't this a genoise cake - not a chiffon? And is 400 degrees F the correct temperature?