Classic Genoise Sponge Cake

by

Classic Genoise Sponge Cake – Light, Fluffy & Perfect Every Time

This classic genoise sponge cake is a must-have recipe for every home baker. It’s light, airy, and perfect as a base for birthday cakes, layered desserts, or served plain with a dusting of powdered sugar. Made with just six basic ingredients, this elegant sponge rises beautifully without any baking powder, thanks to the volume created by whipping the eggs.

Ingredients:

  • 30g (1.05 oz) unsalted butter
  • 30ml (2 tbsp) milk
  • 3 large eggs
  • 90g (3.2 oz) caster sugar
  • 90g (3.2 oz) cake flour, sifted

Cake pan size: 15 cm / 6-inch round pan

Instructions:

1. Prepare Butter and Milk

In a small heatproof bowl, add the butter and milk. Set aside to melt later over a hot water bath.

2. Heat Egg Mixture

In a large mixing bowl, crack in the eggs and add the caster sugar. Lightly whisk to combine. Prepare a hot water bath by heating a pot of water to 70°C (158°F). Place the egg bowl over the water bath and gently whisk until the mixture reaches 40°C (104°F). This helps dissolve the sugar and prepares the eggs for better volume.

3. Whip the Eggs

Remove the bowl from the water bath. Using an electric mixer, beat the mixture on high speed for 5–7 minutes until it becomes pale, thick, and triples in volume.

4. Fold in the Flour

Sift the cake flour over the whipped eggs. Using a spatula, gently fold the flour into the mixture in batches, being careful not to deflate the batter.

5. Add Butter and Milk Mixture

Melt the butter and milk over the same warm water bath. Add a small amount of batter into the butter-milk mixture and stir to combine. Then gently fold this back into the main batter until well incorporated.

6. Prepare the Pan

Line a 6-inch round cake tin with parchment paper (bottom and sides). Pour in the batter, and tap the pan on the counter to release any air bubbles.

7. Bake

Bake in a preheated oven at 170°C (340°F) for 35 minutes, or until the top is golden and a toothpick inserted comes out clean.

8. Cool and Serve

Immediately remove the cake from the tin and let it cool on a wire rack. Serve plain, dusted with powdered sugar, or slice into layers and fill with whipped cream, jam, or fresh fruit.

Tips:

  • Do not open the oven while baking or the cake may collapse.
  • Be gentle when folding to maintain volume.
  • Best enjoyed fresh, but can be wrapped and stored for up to 2 days at room temperature.

 

Leave a Comment