Description
This genoise sponge is a classic French sponge cake with a light, airy texture and a delicate crumb. Made with only eggs, sugar, and flour, it's the perfect base for fraisier cake, entremets, layer cakes, and other French pastries. (for a 8 inches 20 cm sponge cake about 4 cm thick)
Ingredients
- 3 large eggs - room temperature
- 90 g (½ cup) granulated sugar
- 90 g (¾ cup) cake flour
- 1 tsp vanilla extract - optional
- 1 pinch salt
Instructions
- Preheat the oven to 329°F (165°C) and line an 8-inch (20 cm) round cake pan with parchment paper.
- Beat the eggs and sugar in a large bowl or stand mixer fitted with the whisk attachment for 10 to 12 minutes until pale, thick, and tripled in volume.
- Sift the flour over the whipped egg mixture.
- Fold gently with a spatula using circular motions until the batter is smooth and fully incorporated.
- Pour the batter into the prepared cake pan and smooth the surface.
- Bake for about 20 minutes until lightly golden on top. Do not open the oven door during baking.
- Cool the genoise in the pan for a few minutes before removing it and transferring it to a wire rack to cool completely.
Notes
Storage: Store the genoise sponge tightly wrapped at room temperature for up to 2 days or freeze for up to 2 months.
Tips:
- Use room-temperature eggs for maximum volume.
- Beat the eggs and sugar until thick and ribbon-like.
- Sift the flour before folding it into the batter.
- Fold gently to keep the batter light and airy.
- Bake immediately after mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: sponge, cake
- Cuisine: French