Genoise Sponge

Genoise Sponge is a light and airy French sponge cake made with just a few simple ingredients and used as the base for many classic French pastries.

As a French baker, I use this genoise sponge recipe for fraisier cake, entremets, layer cakes, and other desserts that need a soft and fluffy sponge.

This classic French sponge cake has a delicate crumb, stays light without baking powder, and works beautifully with syrups, mousses, whipped cream, and fruit fillings.

Why You'll Love This Recipe

• French bakery classic made with only a few basic ingredients.
• Light and airy texture perfect for layer cakes and entremets.
• Versatile cake base for fraisier, mousse cakes, and birthday cakes.

Ingredients You Need

• Eggs: Large eggs, at room temperature.
• Granulated sugar: Helps create volume and structure.
• Cake flour: For a soft and delicate crumb.
• Vanilla extract: Optional, for extra flavor.
• Salt: A small pinch to balance the sweetness.

Tips Before You Start

• Use room temperature eggs for maximum volume when whipping.
• Whip the eggs properly until pale, thick, and tripled in volume.
• Sift the flour before folding to keep the batter light.
• Fold gently with a spatula to avoid deflating the mixture.
• Bake immediately once the batter is ready.
• Cool completely before slicing or assembling cakes.

How to Make A Genoise Sponge

Prepare the cake pan with parchment paper and preheat the oven.

Whip the eggs and sugar until the mixture is pale, thick, and has tripled in volume.

Fold the sifted flour gently into the egg mixture with a spatula until fully incorporated.

Pour the batter into the prepared pan and smooth the surface.

Bake until the sponge is lightly golden and springs back when touched.

Cool the genoise sponge completely before unmolding and slicing for your cakes and pastries.

How To Use Genoise Sponge

• Fraisier Cake: This is the genoise sponge I use in my classic French Fraisier Cake recipe.
• Entremets: Perfect for layered mousse cakes and traditional French entremets.
• Layer Cakes: Slice it into layers and fill with buttercream, whipped cream, or fruit fillings.
• Swiss Rolls: Its light and flexible texture makes it ideal for rolled cakes.
• Trifles: Layer cubes of genoise sponge with cream, fruit, and custard for an easy dessert.

Storage

Store the genoise sponge tightly wrapped at room temperature for up to 2 days or freeze for up to 2 months.

Recipe Variations

• Vanilla Genoise Sponge: Add extra vanilla extract for a richer flavor.
• Chocolate Genoise Sponge: Replace part of the flour with cocoa powder.
• Almond Genoise Sponge: Add a small amount of almond flour for a nutty flavor.
• Sheet Pan Genoise: Bake the batter in a sheet pan for cake rolls and layered desserts.

For a richer chocolate version, try my Chocolate Genoise Sponge recipe.

Recipe Questions

What is genoise sponge?

Genoise sponge is a light French sponge cake made by whipping whole eggs and sugar.

Why didn't my genoise rise?

The eggs may not have been whipped enough or the batter was overmixed.

Can I make genoise sponge ahead of time?

Yes, it can be baked a day in advance and wrapped tightly.

Can I freeze genoise sponge?

Yes, freeze it well wrapped for up to 2 months.

More Sponge Cake Recipes

• Vanilla cake
• Angel food cake
• Chiffon cake
• Sponge cake
• Molly Cake

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

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