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Genoise Sponge Cake Recipe

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4.4 from 8 reviews

This classic Genoise Sponge Cake recipe yields a light and airy cake that serves as an excellent base for a variety of desserts. Made with simple ingredients including eggs, sugar, flour, and butter, the cake uses a gentle baking technique involving a bain-marie to achieve a delicate texture with a golden crust. Perfect for layering or enjoying on its own, this cake has a buttery richness balanced by its spongy crumb.

Ingredients

Wet Ingredients

  • 4 large eggs, room temperature
  • 2 tablespoons (30 g) unsalted butter, melted and cooled

Dry Ingredients

  • 1/2 cup + 1 1/2 tablespoons (120 g) granulated sugar
  • 2/3 cup + 4 1/2 tablespoons (120 g) all-purpose flour

Instructions

  1. Preheat and prepare pan: Preheat the oven to 355°F (180°C). Butter and flour an 8-inch (20 cm) round cake pan to prevent sticking. Melt the butter in the microwave and let it cool to room temperature.
  2. Set up bain-marie and start whisking: Prepare a bain-marie by bringing some water to simmer in a saucepan over medium heat. Place the eggs and sugar into a large heatproof bowl or the mixing bowl of a stand mixer and whisk together a few times by hand.
  3. Heat eggs and sugar over steam: Set the bowl over the simmering water, ensuring the bottom does not touch the water. Continuously whisk the egg and sugar mixture until it becomes frothy, whitish, and reaches about 104°F (40°C) or feels warm to the touch. This step gently dissolves the sugar and starts to aerate the eggs.
  4. Beat to ribbon stage: Remove the bowl from the heat and use an electric hand mixer to beat on high or medium-high speed until the mixture is completely cooled and triples in volume, forming thick ribbons when the beaters are lifted.
  5. Fold in flour: Sift half of the flour over the egg mixture and fold gently using a rubber spatula from bottom to top. Repeat with remaining flour, folding until just combined to maintain the aerated texture.
  6. Incorporate butter: Take a few spoonfuls of batter and mix it with the cooled melted butter to temper it. Then gently fold this butter mixture back into the main batter, careful to retain airiness.
  7. Prepare to bake: Pour the batter into the prepared pan, smoothing the top evenly with an offset spatula or the back of a spoon to ensure even baking.
  8. Bake the cake: Bake in the preheated oven for 30 to 35 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean.
  9. Cool briefly in pan: Remove the cake from the oven and allow it to rest in the pan for 5 to 10 minutes to stabilize.
  10. Remove and cool completely: Run a small knife around the edge of the pan to loosen the cake if necessary. Invert the cake onto a cooling rack and let it cool completely before slicing or decorating.

Notes

  • Be sure the eggs are at room temperature to achieve maximum volume when whisking.
  • Folding should be done gently to avoid deflating the batter and losing the cake’s characteristic lightness.
  • Using a bain-marie to warm the eggs and sugar is essential to create a stable, voluminous batter.
  • Ensure the melted butter is cooled before adding to avoid cooking the eggs prematurely.
  • This sponge is best used as a base for layered cakes or rolled with fillings like jam or cream.
  • Check doneness starting at 30 minutes to prevent overbaking and drying out the cake.

Find it online: https://marthatasty.com/genoise-sponge-cake-recipe/