Baking & Pastry > Cakes > Foam Cakes > Sponge Cake Recipe (Genoise)

Classic Genoise Sponge Cake

A light and airy Genoise sponge cake, perfect for layering with cream and fruit. This recipe creates a tender crumb that's ideal for trifles, filled cakes, and roulades.

Prep Time
20 minutes
Cook Time
25-30 minutes
Servings
8-10
Ingredients
  • 6 large Eggs
  • 150 g Granulated Sugar
  • 150 g All-Purpose Flour
  • 30 g Unsalted Butter
  • 1 tsp Vanilla Extract

Preparation

Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8 inch) round cake pan. Alternatively, line the bottom with parchment paper.

Whisk Eggs and Sugar

In a large heatproof bowl, combine the eggs and sugar. Place the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl doesn't touch the water. Whisk constantly until the mixture is warm to the touch and the sugar has dissolved. This will take approximately 5-7 minutes. Remove from heat.

Create Volume

Using an electric mixer, whisk the egg and sugar mixture on high speed for 8-10 minutes, or until it becomes pale, thick, and has tripled in volume. The mixture should fall in a ribbon from the beaters and hold its shape for a few seconds.

Sift and Fold

Sift the flour over the egg mixture in three additions, gently folding it in with a spatula after each addition. Be careful not to overmix, as this will deflate the batter.

Incorporate Butter

In a small bowl, combine the melted butter with a spoonful of the batter. Gently fold this mixture back into the main batter. This helps to lighten the butter and prevents it from sinking to the bottom.

Bake

Pour the batter into the prepared cake pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.

Cool

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, wrap in plastic wrap to prevent it from drying out.

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FAQ

  • Why do I need to warm the eggs and sugar?

    Warming the eggs and sugar helps to dissolve the sugar and creates more volume when whisking. This results in a lighter and airier sponge cake.
  • How do I prevent the cake from being dry?

    Avoid overbaking the cake. Also, wrapping it in plastic wrap once cooled will help retain moisture.
  • Can I add flavorings to this cake?

    Yes, you can add flavorings such as lemon zest, almond extract, or cocoa powder to the batter. Adjust the amount of flour slightly if adding cocoa powder.