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Genoise Sponge Cake Recipe

4.75 from 8 votes
prep 10 minutes
cook 20 minutes
total 30 minutes
Serves 16 servings
This genoise sponge cake is a super fluffy and spongy cake enriched with butter and egg yolks. It’s a classic recipe that’s used for layer cakes, specifically European style tortes and pastries. 
Author: Bernice Baran
Servings 16 servings

Equipment

Ingredients

  • 8 large eggs,, room temperature, separated
  • 300 grams granulated sugar
  • 113 grams salted butter,, melted
  • 1 tsp vanilla extract
  • 180 grams all-purpose flour, spooned and leveled
  • 1/4 tsp fine sea salt

Method

  1. Preheat the oven to 350F (177C) convection and line the bottom of two 8 inch (20 cm) round pan (or three if you have them).
  2. In a large bowl or the bowl of a stand mixer, use a whisk attachment to beat together the egg whites and granulated sugar.
    8 large eggs, room temperature, separated, 300 grams granulated sugar
  3. Beat for a few minutes at full speed, until the meringue is fluffy and holds stiff peaks.*
  4. Add the egg yolks, melted butter and vanilla extract and beat at medium speed, just until they’re combined.
    113 grams salted butter, melted, 1 tsp vanilla extract
  5. Sift the flour and salt over the batter and turn the mixer up to medium speed, just until it’s combined.
    180 grams all-purpose flour spooned and leveled, 1/4 tsp fine sea salt
  6. Use a rubber spatula to scrape the edge of the bowl and distribute evenly between the prepared pans, about 10 ounces each (or 6.5 ounces if making in three pans) and bake for about 20 minutes (maybe about 5 minutes less if baking in three pans). The tops should be golden brown and spring back when you gently press on the center. 
  7. Remove the cakes from the oven and run a knife around the edge of the cake to release it from the pan. Allow it to cool for 15 minutes in the pan and then remove the cakes and place them onto a cooling rack or a tea towel. 
  8. Allow the cake to cool completely and if desired, use a large serrated knife to slice each layer in halves or three.

Notes

*IF you struggle with the batter deflating (and you don't want to use a chemical leavener), then I recommend gently heating the egg whites and sugar over a double boiler until they reach 170F (77C) and then beating into a meringue. 
** Genoise is known for not using a chemical leavener but if you want a little insurance on your batter, feel free to add 2 tsp of baking powder. 

Nutrition

Calories: 198kcalCarbohydrates: 28gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 97mgSodium: 114mgPotassium: 45mgFiber: 0.3gSugar: 19gVitamin A: 296IUCalcium: 16mgIron: 1mg
Course: Cakes
Cuisine: French
Keyword: french cakes, genoise sponge, sponge cake,