Genoise sponge

    (19)
    1 hour 15 min

    The classic sponge cake! No chemical raising agents, just air that is beaten into the eggs. Folding not stirring is the most important thing to remember. Be gentle!


    4 people made this

    Ingredients
    Serves: 10 

    • 145g sifted cake flour or premium self-raising flour
    • 2 tablespoons caster sugar
    • 1 pinch salt
    • 30g unsalted butter, melted
    • 4 eggs
    • 100g caster sugar
    • 1 1/2 teaspoons vanilla extract

    Method
    Prep:20min  ›  Cook:25min  ›  Extra time:30min cooling  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease one 20cm round cake tin. Line with greaseproof paper and grease it as well. Lightly flour the tin and paper.
    2. Sift together the flour, 2 tablespoons sugar and salt onto a piece of greaseproof paper.
    3. Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add 100g caster sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in colour and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
    4. Place about 200g of the cake batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main cake batter and fold it in. Pour the batter into the prepared cake tin.
    5. Bake immediately in preheated oven for about 25 minutes or until the top is a light brown. Cool the cake in the tin on a wire cooling rack for about 10 minutes; then turn out onto the rack. It is best to invert it again onto another rack so that it cools with the top up.
    6. Let cool completely before slicing, filling or icing.

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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (16)

    by
    69

    A delicious feathery génoise in an ideal size. I used superfine sugar (I pulverized the required amount of ordinary sugar in my blender for a few seconds), I clarified the butter, and I sifted the flour 4 times and then a last time over the batter when folding it in. A great cake one can eat plain, although there's nothing plain about that génoise. I'll make it again - it's so versatile, and I might try other flavourings than vanilla.  -  09 Jun 2003  (Review from Allrecipes US | Canada)

    by
    50

    This is the classic sponge cake recipe. It is flat tasting because you need to soak the cake with simple syrup first before decorating it.(That is why it is called a "sponge") Mix equal parts of sugar and water and heat to just boiling, one cup of each should be enough for one cake. Add flavor of your choice, about 2 teaspooons. One cup of syrup will be enough for one cake. Split the cake into 2 horizontal layers and wih a pasry brush apply the syrup to each layer. To finish the cake you can use buttercream or sweetened whipped cream. In between the layers can be fruit or jam or more of the frosting. This is a delicious cake when make properly as the direcions indicate.  -  10 Oct 2009  (Review from Allrecipes US | Canada)

    by
    36

    This is it, the only cake that took me off my diet. Soft and delicious recipe used not only for cakes but for petits fours, madeleines, lady fingers and miniature Florentine squares.  -  03 Sep 2006  (Review from Allrecipes US | Canada)

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