Genoise Cake Glow-Up: The Feather-Light Italian Sponge You Need Recipe
This Genoise Cake is a feather-light Italian sponge cake known for its delicate texture and versatility. Made by whipping eggs and sugar to create volume, then folding in flour and melted butter, it results in a tender crumb perfect for soaking up syrups and layering in desserts. With a subtle vanilla aroma and a golden, springy finish, this 30-minute cake is ideal for both everyday treats and elegant multilayer cakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: One 9-inch round cake (8-10 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 4 large eggs, room temperature
- 2 Tbsp unsalted butter, melted & cooled
- 1 tsp vanilla extract
Dry Ingredients
- ¾ cup (150 g) granulated sugar
- 1 cup (120 g) cake flour (or all-purpose flour sifted thrice)
- Pinch of salt
Instructions
- Preheat & Prep: Preheat your oven to 350 °F (175 °C). Grease only the bottom and line a 9-inch round pan with parchment paper, leaving the sides ungreased to help the batter climb during baking.
- Warm Whisk: Place a metal bowl over simmering water and whisk together the eggs and sugar until the mixture is just warm to the touch, around 100 °F (38 °C). This step helps the sugar dissolve and prepares the eggs for whipping.
- Mega Whip: Transfer the bowl to a stand mixer and beat on high speed until the mixture triples in volume, turns pale, and forms ribbons when the whisk is lifted. The batter should hold trails for about 5 seconds before sinking.
- Sift & Fold: Sift the cake flour and salt over the egg foam in three additions. Gently fold the flour into the batter using a large spatula, rotating the bowl quarter-turns to avoid deflating the mixture.
- Butter Sneak: Temper the melted butter by mixing a small scoop of the cake batter into it, then fold this mixture gently back into the main batter. This prevents the butter from sinking during baking.
- Bake: 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 should come out clean.
- Cool & Release: Let the cake cool for 5 minutes in the pan. Run a knife around the edges, invert onto a rack, peel off the parchment, and invert again. Allow it to cool completely before serving or decorating.
Notes
- Use cake flour for a softer crumb; if unavailable, substitute by removing 2 Tbsp flour and adding 2 Tbsp cornstarch.
- Only grease the bottom of the pan to give the batter traction upwards during baking.
- Room temperature eggs whip more effectively to incorporate air.
- Be gentle folding to maintain volume; avoid aggressive mixing.
- Store cooled cake wrapped tightly in the freezer for up to 1 month. Thaw at room temperature before use.
- Variations include adding ¼ cup cocoa powder for chocolate, lemon zest for citrus flavor, or brushing with espresso syrup for a coffee kick.
- For gluten-free adaptation, use finely milled almond flour with a bit of cornstarch, though texture will vary.
Keywords: Genoise cake, Italian sponge cake, light sponge cake, baking, layer cake, vanilla sponge, cake recipe
