In Genoise batter, when is melted butter typically folded in?

• A. Before folding in the flour
• B. After the flour has been folded in
• C. Before whipping the eggs
• D. Never

Answer: (B)

In Genoise batter, the lift comes from the air that’s whipped into the eggs and sugar, so the goal is to keep that air intact while adding fat for tenderness. Melted butter is added after the flour has been folded in because introducing fat too early can deflate the airy bubble structure and weaken the emulsion. By folding in the cooled melted butter in a thin, steady stream after the flour is incorporated, you distribute the fat evenly without collapsing the batter. The butter should be warm but not hot to avoid curdling the eggs, and it’s important to fold it gently to preserve the batter’s light, tender crumb. Adding butter before whipping the eggs or before the flour would disrupt the aeration, which is why it’s done after the flour is folded in.