Desserts > Cakes > Other Cakes > Genoise Cake Recipe

Classic Genoise Cake

This recipe delivers a light, airy, and versatile Genoise cake, perfect as a base for trifles, filled cakes, or layered desserts. It focuses on proper technique for maximum volume and delicate flavor.

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
8-10
Ingredients
  • 6 large Eggs
  • 1 cup Granulated Sugar
  • 1 cup All-Purpose Flour
  • 2 tablespoons Unsalted Butter
  • 1 teaspoon Vanilla Extract

Prepare the Baking Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Alternatively, you can line the bottom of the pan with parchment paper, leaving the sides ungreased, which helps the cake climb the sides.

Melt the Butter

Melt the butter in a small saucepan or microwave. Set aside to cool slightly. This prevents the butter from deflating the egg mixture when added.

Combine Eggs and Sugar

In a large heatproof bowl (stainless steel or glass), combine the eggs and sugar. Place the bowl over a saucepan of simmering water (making sure 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. It should feel slightly warmer than body temperature.

Whip the Egg Mixture

Remove the bowl from the heat and use an electric mixer (stand mixer or hand mixer) to whip the egg mixture on high speed for 5-7 minutes, or until it is very thick, pale, and has tripled in volume. It should form a ribbon when the beaters are lifted.

Sift the Flour

Sift the flour twice. This helps to aerate the flour and prevent lumps. Gently fold the sifted flour into the egg mixture in three additions. Be careful not to overmix, as this will deflate the batter. Use a large spatula and a light hand.

Temper the Butter

Take a spoonful of the batter and mix it into the cooled melted butter. This helps to temper the butter, preventing it from sinking to the bottom of the cake. Gently fold the butter mixture into the remaining batter until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 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 the Cake

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, the Genoise cake is ready to be used in your favorite dessert.

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FAQ

  • Why is my Genoise cake flat?

    A flat Genoise cake is usually caused by overmixing the batter, which deflates the air incorporated into the eggs. It can also be caused by using eggs that are not at room temperature or by not heating the eggs and sugar sufficiently. Finally it can be coused by an oven that's not hot enough.
  • How do I prevent my Genoise cake from being dry?

    Avoid overbaking the cake. Check for doneness with a wooden skewer. If it comes out clean, it's ready. You can also brush the cooled cake with a simple syrup to add moisture.
  • Can I add flavoring to my Genoise cake?

    Yes! You can add lemon zest, orange zest, almond extract, or other flavorings to the batter. Add the flavoring after whipping the eggs and sugar, before folding in the flour.