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🍰 Genoise Sponge

Genoise Sponge

🍽 Serves ⏲ Total Time
1 9-inch cake 38 minutes

🧂 Ingredients

  • 🥚 4 eggs
  • 🍬 132 g granulated sugar
  • 🍦 0.33 tsp vanilla
  • 🧂 0.25 tsp salt
  • 🌾 120 g cake flour
  • 🧈 25 g butter

🍳 Cookware

  • 1 cake pan
  • 1 parchment paper
  • 1 large heat-proof bowl
  • 1 hand mixer

📝 Instructions

Step 1

Preheat the oven to 350°F. Line the bottom and sides of the cake pan with parchment paper.

Step 2

In a large heat-proof bowl, add the eggs, granulated sugar, vanilla, and salt. Place the bowl inside a larger bowl filled with hot water (bain-marie). Using a hand mixer, beat the eggs on high speed until soft, fluffy, and pale yellow ribbons form, about 8 to 10 minutes. Replace the hot water halfway through as it cools down.

Step 3

Reduce to the lowest speed and mix for 3 minutes to pop large air bubbles.

Step 4

Sift in the cake flour in three parts, gently folding after each time.

Step 5

To help incorporate the butter, mix 3 heaping spoonfuls of the batter into the warmed, melted butter. Next, gently fold the butter mixture into the batter.

Step 6

Pour the batter into your cake pan and bake at 350°F until a toothpick inserted in the center comes out clean. For one 9-inch round pan, about 25 minutes. For two 6-inch round pans, about 18 minutes.

Step 7

Remove all parchment paper and allow it to cool completely on a cooling rack. Slice into even layers using a leveler and top with fresh fruit and fill with cream. Enjoy! See Note 3 for the sugar syrup option.

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