Classic French Genoise Cake

Name: Classic French Genoise Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 slices
Cuisine: French
Ingredients: 4 large eggs (room temperature); 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour (sifted); 2 tablespoons unsalted butter (melted and cooled)

45 min 8 slices Medium

All Recipes

Classic French Genoise Cake

A light and airy sponge cake perfect for layering or enjoying on its own.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Difficulty

Medium

Genoise is a classic French sponge cake known for its light and airy texture. Unlike typical cakes, it doesn't use chemical leavening agents but relies on the air whipped into the eggs for rise. This versatile cake serves as a base for many French desserts, providing a delicate layer that pairs wonderfully with creams, fruits, and other fillings. Its subtle flavour allows other ingredients to shine, making it a favourite for special occasions.

Ingredients

Servings

Genoise Sponge

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease and line the bottom of a 23 cm (9 inch) springform pan with parchment paper.

Pro tip: Lining the pan prevents the genoise from sticking and ensures an even bake.

Beat the eggs and sugar

In a large mixing bowl, combine the eggs and granulated sugar. Beat on high speed until the mixture triples in volume, becomes pale, and forms ribbons when the beater is lifted, about 8 minutes.

Pro tip: Warm eggs whip up better, so start with room temperature eggs.

Incorporate vanilla and flour

Gently fold in the vanilla extract. Sift the flour over the egg mixture in three additions, folding gently with a spatula after each addition to maintain airiness.

Pro tip: Use a gentle folding motion to avoid deflating the batter.

Add melted butter

Take a small amount of the batter and mix it with the melted butter. Then fold this mixture back into the main batter until just combined.

Pro tip: This method prevents the butter from deflating the main batter.

Pour and bake

Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until a toothpick inserted in the centre comes out clean.

Pro tip: Avoid opening the oven door early to prevent the cake from collapsing.

Cool the cake

Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.

Pro tip: Cooling on a rack prevents the bottom from getting soggy.

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Tips & Tricks

<ul><li>Ensure eggs are at room temperature for better volume.</li><li>Be gentle when folding in flour to maintain the airy texture.</li><li>Use a springform pan for easy removal.</li></ul>

Serving Suggestions

Genoise is best enjoyed fresh, but it can be made ahead and stored wrapped in plastic wrap for a couple of days. Pair it with whipped cream and berries for a light dessert or use it as a base for layered cakes filled with mousse or ganache. For optimal storage, keep the cake at room temperature in an airtight container. If you plan to keep it longer, consider freezing it, well-wrapped, for up to a month.