Vanilla Genoise Cake
Delicate, airy, and irresistibly light, this Vanilla Genoise Cake is a timeless classic that serves as the ultimate base for layered cakes or a stunning dessert on its own. Made with simple pantry staples like all-purpose flour, cornstarch, and granulated sugar, this French-inspired sponge cake is elevated by the careful technique of whipping eggs to perfection for that signature soft and fluffy texture. Infused with a hint of fragrant vanilla and enriched with a touch of melted butter, this cake achieves the perfect balance of subtle sweetness and richness. Whether dressed with whipped cream and fresh berries or layered with your favorite fillings, this versatile recipe is a must-have in your baking repertoire. Ready in under an hour, the Vanilla Genoise is perfect for birthdays, celebrations, or a simple afternoon treat.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 4 Large eggs
- 2/3 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
Melt the unsalted butter in a small saucepan or in the microwave, then set it aside to cool slightly.
In a medium bowl, sift the all-purpose flour and cornstarch together. Set aside.
In a large heatproof bowl, whisk the eggs, granulated sugar, and salt together.
Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture is warm to the touch and the sugar has dissolved, about 2-3 minutes.
Remove the bowl from the heat and beat the egg mixture with an electric mixer on high speed for 5-7 minutes, or until it triples in volume and forms thick ribbons when the beaters are lifted.
Add the vanilla extract to the egg mixture and beat briefly to combine.
Sift one-third of the flour mixture over the whipped eggs and gently fold it in using a spatula. Repeat this process two more times, taking care not to deflate the batter.
Drizzle the melted butter over the batter and gently fold it in until fully incorporated.
Pour the batter into the prepared cake pan and gently smooth the top with a spatula.
Bake for 20-25 minutes, or until the cake is golden brown and springs back when lightly pressed in the center.
Let the cake cool in the pan for 10 minutes, then run a knife around the edge to release it. Invert the cake onto a wire rack and remove the parchment paper. Allow the cake to cool completely before serving or using in a layered cake.
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 17.1 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 49 mg | 1% | |
*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.
