Learn how to make the classic Génoise sponge cake with this tried and tested French recipe. Once you master it, it'll be your go-to sponge for endless cake and pastry possibilities!
2 people made this
Makes: 1 (24cm) sponge cake
5 eggs, separated
150g caster sugar, divided
150g plain flour, sifted
75g butter, melted
1 pinch salt
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 180 C / Gas 4. Grease a round 24cm cake tin and dust with flour.
Mix the 5 egg yolks with 100g of the sugar in a heatproof bowl. Place the bowl over a pan of barely simmering water, ensuring the bowl doesn't touch the water. Whisk until the mixture is lukewarm. Remove bowl from heat and whisk until completely cooled.
In a separate bowl with a clean whisk, combine the egg whites with a pinch of salt and beat to soft peaks, then beat in the remaining 50g sugar and whisk till stiff peaks form.
Gently fold flour and melted butter into the cooled yolk mixture. Once smooth, fold in the egg whites. Pour mixture into prepared tin.
Bake for 30 minutes in the preheated oven. Remove from oven and let cool completely.