Genoise
Master the art of classic European baking with this exquisite Genoise recipe, a light and airy sponge cake that serves as a versatile foundation for countless desserts. Made with just eggs, sugar, flour, and a touch of butter, this elegant cake relies on the technique of whipping eggs to triple their volume, creating its signature delicate texture without the use of leavening agents. Perfectly golden and subtly sweet, the Genoise can be enjoyed on its own or transformed into layered masterpieces with your favorite fillings, such as whipped cream, fruit preserves, or luxurious ganache. With a quick preparation time and simple ingredients, this timeless recipe is an essential addition to any baker’s repertoire. Serve it for birthdays, special occasions, or as a refined teatime treat!
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Recipe Information
Ingredients
- 4 large Eggs
- 120 grams Granulated sugar
- 120 grams All-purpose flour
- 30 grams Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) round cake pan with parchment paper.
In a heatproof bowl, combine the eggs and granulated sugar. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
Using a whisk, continuously stir the eggs and sugar until the mixture is warm to the touch (about 110°F/43°C) and the sugar is fully dissolved. Remove the bowl from heat.
With an electric mixer, beat the egg and sugar mixture on high speed for about 8-10 minutes, or until it triples in volume and forms a thick, pale ribbon when the beaters are lifted.
Sift the all-purpose flour over the egg mixture in thirds, folding gently with a spatula after each addition to avoid deflating the batter.
If using vanilla extract, add it to the melted butter. Take a small amount of the batter (about 1/2 cup) and mix it into the butter to lighten it. Then fold this butter mixture gently into the main batter, being careful not to overmix.
Pour the batter into the prepared cake pan and gently smooth the top.
Bake in the preheated oven for 20-25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 5 minutes, then run a knife around the edge to loosen it. Invert the cake onto a wire rack, peel off the parchment paper, and let it cool completely before using or decorating.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 121.5 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 135 mg | 10% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 417 mg | 9% | |
*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.
