French Génoise[zhayn-WAHZ; zhehn-WAHZ], or French Butter Sponge Cake, is a light sponge cake developed in Genoa, Italy and adapted by the French.

1. Preheat oven to 175C/ 350F. Grease and line a 28cm heart-shaped or a 26cm round springform pan. Set aside. Melt butter over low heat. Pour into small mixing bowl and set nearby.
   烤箱预热到175C/350F。准备一个28厘米心型模子或是26厘米圆形烤盘，抹油铺纸。小火融化牛油后倒入一个小盆备用。
   
2. Beat eggs, caster sugar, extract and salt in the bowl of stand mixer about 5-6 minutes on high speed until the mixture is lemon white in colour and triples in volume. If you beat the mixture with a hand-held electric mixer, then set the mixing bowl over a pan of simmering water at about 40C/105F. The base of the bowl should not touch the hot water. After the mixture has become thick and pale, remove the bowl and continue beating for 2-3 minutes until the mixture is cool.
   鸡蛋，细砂唐，香精，和盐放到搅拌盆里，高速搅打5-6分钟直到蛋液体积3倍大，色泽为柠檬白。如果你用手提搅拌器，那么准备40C/105F的热水，隔热（搅拌盆不要触到热水）高速打发蛋液至浓稠且色泽为柠檬白后，移开盆继续搅打至蛋液温度凉下来。
   
   
3. Fold the sifted flour into mixture, one third at a time, just until incorporated. Pour about 1 cup of batter into the melted butter, and fold just until combined. Return butter mixture to reserved batter, and fold to combine.
   低粉分3次筛入，每筛入一份，都要拌匀后才添加下一份。取一杯左右拌好的蛋糕糊放到装有融化牛油的搅拌盆里，拌匀后将其拌入其余的蛋糕糊。
   
4. Pour batter into prepared pan and smooth batter evenly. Bake in preheated oven for 25-30 minutes or until top springs back slightly when lightly touched. Run a table knife blade around the outside edge of cake, freeing the sides and allowing air to get under the layer. Invert cake onto rack and allow it to cool completely.
   将拌匀后的蛋糕糊倒入备好的烤模，抹平表面入预热后的烤箱烘焙25-30分钟，手轻压蛋糕表面如果有弹性就表示熟了。用餐刀沿着蛋糕里圈滑动，散去蛋糕底部热气晾凉。

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