Name: Genoise Cake Glow-Up: The Feather-Light Italian Sponge You Need Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 large eggs, room temperature; 2 Tbsp unsalted butter, melted & cooled; 1 tsp vanilla extract; ¾ cup (150 g) granulated sugar; 1 cup (120 g) cake flour (or all-purpose flour sifted thrice); Pinch of salt

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Introduction

The Genoise cake is a feather-light Italian sponge that’s perfect for soaking up syrups and layering with your favorite fillings. Its delicate crumb and subtle buttery flavor make it a versatile canvas for many dessert creations.

The image shows a slice of two-layer yellow sponge cake on a white plate with gold decoration. The cake consists of two pale yellow sponge layers with a middle layer of white cream and red strawberry jam. The top layer of the cake is dusted with white powdered sugar, giving it a soft, snowy look. In the background, the rest of the cake is on a white plate with the same design, cut to reveal the same creamy and jam filling. The scene is set on a white marbled surface with soft lighting, and there are two gold spoons slightly out of focus behind the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs, room temperature
¾ cup (150 g) granulated sugar
1 cup (120 g) cake flour (or all-purpose flour sifted thrice)
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: Preheat your oven to 350 °F (175 °C). Grease the base of a 9-inch round cake pan and line it with parchment paper. Leave the sides ungreased to help the cake climb while baking.
Step 2: Set a metal mixing bowl over a pot of simmering water. Add the eggs and sugar to the bowl and whisk constantly until the mixture is warm to the touch (about 100 °F or slightly warm).
Step 3: Transfer the bowl to a stand mixer. Beat the egg mixture on high speed for about 8 minutes, or until it triples in volume, becomes pale, and ribbons form that hold on the surface for about 5 seconds before sinking.
Step 4: Sift the cake flour and salt over the whipped eggs in three additions. Gently fold the flour into the batter using a large spatula, turning the bowl a quarter turn each time. Be careful not to deflate the mixture.
Step 5: Stir a small scoop of batter into the melted butter and vanilla to temper it. Then fold this butter mixture gently back into the main batter to avoid the butter sinking to the bottom.
Step 6: Pour the batter into the prepared pan. Smooth the top and bake for about 25 minutes, or until the cake is golden and springs back when lightly pressed. A toothpick inserted into the center should come out clean.
Step 7: Let the cake cool for 5 minutes. Run a knife around the edge, invert the cake onto a rack, peel off the parchment, and invert it again onto the rack. Allow it to cool completely before layering or decorating.

Tips & Variations

Use cake flour for a softer crumb; if unavailable, substitute 2 tablespoons of flour with 2 tablespoons cornstarch when using all-purpose flour.
For a chocolate twist, replace ¼ cup of the flour with cocoa powder.
Add a teaspoon of lemon zest to the eggs before whipping for a citrus lift.
Brush layers with espresso syrup to create a delicious homemade tiramisù.
For a gluten-free version, use finely milled almond flour plus a little cornstarch.
Always grease only the pan base, leaving the sides bare to allow the batter to climb and rise evenly.

Storage

Wrap the cooled Genoise cake tightly in plastic wrap to keep it moist. Store it at room temperature for up to 2 days or freeze it for up to 1 month. To reheat, thaw at room temperature; the cake will retain its light, fluffy texture perfect for layering or serving.

How to Serve

A slice of two-layer yellow sponge cake sits on a white plate with gold and beige decorative edges. The cake has a thick middle layer of white cream and red strawberry jam, showing bright red bits of strawberry inside the jam. The top layer is dusted evenly with white powdered sugar, covering the soft yellow sponge. In the background, the remaining part of the round cake, with a missing slice, is placed on a white plate on a white marbled surface. A strawberry with a small green leaf decoration sits on top of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why did my Genoise cake collapse?

This often happens if you fold the flour in too aggressively or if the cake is underbaked. Be gentle when folding and make sure to test doneness with a toothpick before removing from the oven.

Can I make Genoise cake without a stand mixer?

Yes, a hand mixer works fine, though it requires more effort and time to achieve the same volume. Patience and consistent whipping will get you there.