Genoese
The Genoese sponge cake is a timeless classic in the world of baking, celebrated for its delicate texture and versatile nature. Made with just six simple ingredients—eggs, granulated sugar, all-purpose flour, butter, vanilla extract, and a pinch of salt—this Italian-inspired cake relies on the technique of whipping eggs to create its light, airy structure without the need for leavening agents. Perfect for layering or serving on its own, the Genoese sponge is an essential base for elegant desserts like tiramisu or fruit-filled gateaux. With a quick prep time of 20 minutes and a golden-brown finish after just 35 minutes of baking, it’s the ultimate recipe for baking enthusiasts looking to master foundational techniques. Whether dusted with powdered sugar or dressed up with fillings and frostings, this cake is as versatile as it is delicious.
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Recipe Information
Ingredients
- 5 large Eggs
- 150 grams Granulated sugar
- 150 grams All-purpose flour
- 30 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Melt the unsalted butter and let it cool to room temperature.
In a large mixing bowl, combine the eggs, granulated sugar, and a pinch of salt. Using a hand mixer or stand mixer, whisk the mixture on high speed for about 8–10 minutes until it becomes pale, thick, and tripled in volume.
Sift the all-purpose flour into the egg mixture in two or three batches, gently folding it in with a spatula to avoid deflating the batter. Be patient and use a light hand to keep the batter airy.
Carefully fold the melted butter and vanilla extract into the batter. Again, be gentle to maintain the batter's volume.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before using or serving.
To serve, dust with powdered sugar or use the Genoese sponge as a base for layered cakes.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 266.8 g | 97% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 151.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 167 mg | 13% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 521 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
