Genoise Sponge Cake Recipe

This classic genoise sponge cake is perfect for layered desserts and special occasion baking. Made with simple pantry staples like eggs, sugar, and cake flour, this fluffy sponge cake features a soft texture and delicate crumb. Ideal for birthday cakes, tiramisu, or elegant European-style pastries, this homemade genoise requires no chemical leaveners. Master this essential base for buttercream cakes, fruit-filled desserts, or mousse creations. Detailed baking instructions ensure consistent results whether you’re an experienced baker or just starting out.

A light and airy Genoise sponge is a classic base for layered cakes, requiring no leavening agents. Mastering the technique ensures a delicate crumb and ideal texture for fillings and frostings.

Ingredients

• 4 large eggs
• 3/4 cup (150g) white sugar
• 1 cup (114g) cake flour, sifted
• 3 tablespoons (35g) vegetable oil
• 2 tablespoons (25g) milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat & Prepare Pan
   Preheat the oven to 350°F (180°C). Grease and line the bottom of an 8-inch round cake pan.
2. Heat Eggs and Sugar
   Set up a bain-marie (double boiler) by placing a heatproof bowl over a saucepan with 1 inch of simmering water (ensure the bowl doesn’t touch the water). Add the eggs and sugar to the bowl and whisk constantly until the sugar dissolves and the mixture is warm to the touch. Check by rubbing a bit between your fingers—it should feel smooth.
3. Whip the Egg Mixture
   Transfer the warm egg mixture to a stand mixer fitted with the whisk attachment. Whip on high speed for 5 minutes until pale, thick, and doubled in volume. The batter should form visible ribbons when drizzled.
4. Refine the Texture
   Reduce the mixer speed to low and continue whipping for 10 more minutes to refine the texture and remove large air bubbles.
5. Prepare Dry and Wet Ingredients
   While the eggs are whipping, sift the cake flour twice into a large bowl. In a separate bowl, mix the oil, milk, and vanilla extract.
6. Incorporate the Flour
   Gently fold the sifted flour into the whipped eggs using a spatula. Work in batches and be careful not to deflate the batter.
7. Incorporate the Liquids
   In a small bowl, combine a scoop of the batter with the oil-milk mixture to “sacrifice” it. Mix until fully blended, then fold this back into the main batter gently until smooth and flowing (ribbon stage).
8. Bake
   Pour the batter into the prepared pan and tap it lightly on the counter to release large air bubbles. Bake for about 35 minutes, or until golden and the top springs back when touched.
9. Cool
   Immediately bang the pan on the counter to minimize shrinkage. Flip the cake upside down onto a parchment-lined cooling rack. Let it cool fully before removing the pan.

Tips

• Use room temperature eggs for maximum volume.
• Don’t skip the double sifting—it helps the flour incorporate evenly.
• Sacrificing a small amount of batter helps the liquids blend without deflating the whole mixture.

Variations and Substitutions

• Substitute melted butter for oil for a richer flavor.
• Add citrus zest for a subtle twist.
• Use almond or coffee extract in place of vanilla for flavor variation.

FAQs

Why did my Genoise deflate?
Most often it’s due to overmixing or folding too vigorously, which knocks out the air.

Can I make this ahead of time?
Yes, wrap it tightly once cooled and store at room temperature for up to 2 days, or freeze for up to a month.

Serving Suggestions

• Slice into layers and fill with pastry cream, whipped cream, or fruit preserves.
• Use as a base for tiramisu or layered celebration cakes.

Why You’ll Love This Recipe

This Genoise sponge offers a versatile, professional-quality base perfect for a variety of cakes. With no chemical leavening, its airy texture comes entirely from technique, giving it a clean flavor and structure ideal for elegant desserts.

Genoise Sponge Cake Recipe

Servings

1

servings

Prep time

25

minutes

Cooking time

35

minutes

Ingredients

• 4 large eggs

• 3/4 cup (150g) white sugar

• 1 cup (114g) cake flour, sifted

• 3 tablespoons (35g) vegetable oil

• 2 tablespoons (25g) milk

• 1 teaspoon vanilla extract

Directions

• Preheat & Prepare Pan
• Preheat the oven to 350°F (180°C). Grease and line the bottom of an 8-inch round cake pan.
• Heat Eggs and Sugar
• Set up a bain-marie (double boiler) by placing a heatproof bowl over a saucepan with 1 inch of simmering water (ensure the bowl doesn’t touch the water). Add the eggs and sugar to the bowl and whisk constantly until the sugar dissolves and the mixture is warm to the touch. Check by rubbing a bit between your fingers—it should feel smooth.
• Whip the Egg Mixture
• Transfer the warm egg mixture to a stand mixer fitted with the whisk attachment. Whip on high speed for 5 minutes until pale, thick, and doubled in volume. The batter should form visible ribbons when drizzled.
• Refine the Texture
• Reduce the mixer speed to low and continue whipping for 10 more minutes to refine the texture and remove large air bubbles.
• Prepare Dry and Wet Ingredients
• While the eggs are whipping, sift the cake flour twice into a large bowl. In a separate bowl, mix the oil, milk, and vanilla extract.
• Incorporate the Flour
• Gently fold the sifted flour into the whipped eggs using a spatula. Work in batches and be careful not to deflate the batter.
• Incorporate the Liquids
• In a small bowl, combine a scoop of the batter with the oil-milk mixture to “sacrifice” it. Mix until fully blended, then fold this back into the main batter gently until smooth and flowing (ribbon stage).
• Bake
• Pour the batter into the prepared pan and tap it lightly on the counter to release large air bubbles. Bake for about 35 minutes, or until golden and the top springs back when touched.
• Cool
• Immediately bang the pan on the counter to minimize shrinkage. Flip the cake upside down onto a parchment-lined cooling rack. Let it cool fully before removing the pan.