Genoise Cake: A Classic Sponge Cake
Genoise Cake is a classic Italian sponge cake celebrated for its light and airy texture. Whipping whole eggs with sugar achieves a stable structure without needing a leavening agent. This cake is the perfect canvas for layered creations, roulades, or a simple dusting of powdered sugar, inspiring culinary artistry with every slice.
Why You’ll Love This Recipe
- Versatile: Perfect as a base for layered cakes or a standalone treat.
- Light and Airy: Whipped eggs give it a delicate, tender texture.
- No Leavening Agent: Relies on technique, not baking powder, for its rise.
- Classic and Timeless: A foundational recipe for every baker’s repertoire.
Pro Tips for Perfect Genoise Sponge Cake
- Room Temperature Eggs: Warmer eggs whip up to a greater volume.
- Don’t Skip the Sifting: Sift dry ingredients to prevent lumps and maintain the cake’s light texture.
- Work Quickly and Gently: Fold ingredients carefully to retain the air whipped into the eggs.
- Use a Double Boiler: Warming the eggs helps dissolve sugar and stabilize the mixture.
- Avoid Overbaking: Genoise dries out quickly—check for doneness as it nears the baking time.
Serving Suggestions
- Layered Cake: Fill with whipped cream, fresh fruit, or jam.
- Roulade: Roll with chocolate ganache or custard.
- Simple Dessert: Dust with powdered sugar and serve with coffee or tea.
Storing and Freezing
Refrigeration:
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing:
- Wrap the cooled cake tightly in plastic wrap and store it in a freezer-safe bag for up to 2 months. Thaw at room temperature before use.
FAQs About Genoise Sponge Cake
1. Can I make Genoise cake without a double boiler?
Warming the eggs over a double boiler provides better stability and volume.
2. Why is my cake dense?
If your cake turns out dense, it’s likely due to overmixing or not folding the ingredients gently. To avoid this, fold the dry ingredients into the whipped eggs in small batches, using a gentle, circular motion to retain the air whipped into the eggs. Overmixing can deflate the batter, resulting in a dense cake.
3. Can I add cocoa powder for a chocolate Genoise?
Yes! Replace 2 tbsp of flour with cocoa powder for a chocolate variation.
4. How can I make the cake more moist?
Brush the cake layers with simple syrup or flavored syrup before assembling.
Why This Recipe Works
The Genoise uses whipping eggs to achieve its airy structure, making it a light and versatile sponge cake. Combining simple ingredients and careful technique creates a delicate cake that can be a canvas for countless dessert creations.
Conclusion
Genoise Cake is a beloved classic in the world of baking, known for its airy, spongy texture that feels as light as a cloud. The cake boasts a delicate sweetness that allows it to shine on its own or complement a variety of fillings and frostings. Whether layered with rich cream and fresh fruit, rolled into a delightful jelly roll, or enjoyed as is, its versatility is unparalleled. Try this recipe today and elevate your baking skills by creating this sophisticated sponge cake that will impress any gathering!
The Best Sponge: Genoise Cake
Equipment
- 8-inch round cake pan
Ingredients
- Six large eggs
- 3/4 cup granulated sugar
- 1 cup cake flour, sifted
Cream Cheese Whipped Icing (option)
- 1 cup heavy whipping cream, cold
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease and Flour an 8-inch round cake pan or line it with parchment paper.
Eggs and Sugar:
- Combine eggs and sugar in a large mixing bowl.
- Beat on a high-speed hand mixer until the mixture triples in volume, becomes thick and pale, and forms a ribbon when the whisk is lifted (this should take about 10 minutes).
Fold in the Flour:
- Sift the cake flour over the egg mixture two tablespoons at a time.
- Gently fold the Flour into the egg mixture with a spatula, careful not to deflate the batter. Use a light folding motion, turning the bowl as you fold.
Bake the Cake:
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Tap a few times down on the table to take air bubbles out.
- Bake in the preheated oven for 25-30 minutes, until the cake is golden brown and a toothpick inserted into the center comes clean.
- Take the genoise out of the oven and tap the pan down to give it a slight shock (prevent the genoise from collapsing)
- Let the cake cool in the pan for a few minutes, then turn it upside down for about 10 minutes and turn it back onto a wire rack to cool completely.
Cream Cheese Whipped Icing Recipe
Chill the Mixing Bowl and Whisk
- Place your mixing bowl and whisk attachment in the refrigerator for about 10 minutes to chill. This helps achieve the best results when whipping the cream.
Whip the Heavy Cream:
- Whip the cream on medium-high speed using a stand or hand mixer until stiff peaks form. Be careful not to overwhip. Set the whipped cream aside.
Prepare the Cream Cheese Mixture:
- In a separate bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add the powdered sugar, vanilla extract, and a pinch of salt to the cream cheese. Continue beating until fully incorporated and smooth.
Combine the Cream Cheese and Whipped Cream:
- Gently fold the whipped cream into the cream cheese mixture. Do this in three parts to ensure even incorporation, using a spatula to fold until no streaks remain gently. Be careful not to deflate the whipped cream.
Notes
Tips for Success:
- Temperature and Timing: Ensuring the egg mixture is warmed to the right temperature helps achieve the correct volume when whipping.
- Folding Technique: Be gentle when folding the Flour and butter into the batter to maintain the airiness.
- Don't Overbake: Keep an eye on the cake as it bakes to prevent drying out.
