Genoise Sheet Cake with Nuts
Batch Size:
Yield:
Main
| Amount | Ingredient |
|---|---|
| Whole Eggs | |
| Granulated Sugar | |
| Invert Sugar | |
| Cake Flour | |
| Cornstarch | |
| Salt½ tsp | |
| Nutstoasted & finely chopped | |
| Unsalted Buttermelted |
Scaled ingredient total1,577.5 g
Prep Method 5
- 1.Whisk the eggs and sugars over a water bath until warm, 110°F (43°C).
- 2.In a mixer fitted with a whisk attachment, whisk the egg mixture until a thick ribbon is achieved.
- 3.Sift the flour, cornstarch, and salt together, then combine with the chopped nuts. Gently fold the dry ingredients into the egg foam until streaky.
- 4.Sacrifice a little of the egg foam mixture into the melted but cooled butter, and gently fold that into the rest of the batter until homogenous.
- 5.Bake at 350°F (177°C) until the cake springs back to the touch.
U of M Equivalency
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Recipe Cost
There is not enough information to calculate cost. Please verify the below:- This recipe and all its sub-recipes must include Total Yield
- All ingredients in this recipe and its sub-recipes must be defined
- All ingredients in this recipe and its sub-recipes must have a purchase cost
- All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
- If this recipe exists in multiple concepts or locations, there is a cost at each concept/location
Ingredient and sub-recipe costs used to calculate this recipe.
Ingredient / Sub-Recipe ( | )Cost
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.3264
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Invert SugarThis ingredient is not yet set with a purchase cost and unit—
Cake FlourThis ingredient is not yet set with a purchase cost and unit—
Cornstarch$0.9524
Purchase item nameGreat Value Corn Starch, 16 oz
Purchase cost$1.92
Purchase unit16 ounce_mass
Date added2026-03-08
Item ID #664106906
Vendorwalmart
Salt$0.0023
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
NutsThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$0.6746
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Total Yield1,575 g
Total Cost$1.9557
Cost Per G:$0.0012
Cost Per Serving$1.9557
Partial estimate; unpriced ingredients are excluded. 35% of ingredient weight is priced.
4 costing issues
- Whole Eggs: no active USD purchase price with a convertible package size
- Invert Sugar: no active USD purchase price with a convertible package size
- Cake Flour: no active USD purchase price with a convertible package size
- Nuts: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
✓
Serving size1 servings per scaled recipe · 1575 g each
Ingredient nutritional data6 of 8 connected
✓Whole EggsEgg, whole, raw, fresh500 g›!NutsAdd nutritional data250 g›✓Granulated SugarSugars, granulated225 g›✓Cake FlourWheat flour, white, cake, enriched225 g›✓CornstarchCornstarch225 g›✓Unsalted ButterButter, stick, unsalted100 g›!Invert SugarAdd nutritional data50 g›✓SaltSalt, table2.5 g›Nutrition Facts
1 servings per scaled recipe
Serving size1 serving (1575 g)
Amount per serving
Calories3250
% Daily Value*
- Total Fat 132g
- 169%
- Saturated Fat 16g
- 80%
- Cholesterol 2095mg
- 698%
- Sodium 1720mg
- 75%
- Total Carbohydrate 609g
- 221%
- Dietary Fiber 6g
- 21%
- Total Sugars 3g
- Protein 82g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 81% mapped. Scaled batch: 3253 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- Yield: one full sheet pan
- Approximately 1 kilo (35.3 oz) of batter will fit a 9-inch cake pan.