Recipe for a light and fluffy genoise perfect for all your cakes and pastries (for a 8 inches 20 cm sponge cake about 4 cm thick)
- 3 Eggs - room temperature
- 90 g (1/2 cup) Sugar - granulated
- 90 g (3/4 cup) Flour - cake flour
- Preheat the oven to 329°F / 165°c and line a 8 inches / 20 cm round cake pan with parchment paper.
- In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, place the eggs with the sugar and beat on medium-high speed for about 10 - 12 minutes until you have a voluminous mixture that has doubled or tripled in volume.
- Add the flour through a fine sieve and mix with a flexible spatula, making circular movements from the inside of the bowl to the outside, until the mixture is homogeneous.
- Pour the mixture into the prepared pan.
- Bake the genoise in the oven for about 20 minutes (without opening the oven door during baking) until it is lightly browned on top.)
- Let the genoise cool for a few minutes in the pan before carefully removing it from the pan and letting it cool completely at room temperature.
Storage: Up to 2 days at room temperature and up to 3 months in the freezer.
- Flavor the sponge cake: Add 1 teaspoon of vanilla or another flavor of your choice
- For a lighter sponge cake, mix half flour and half cornstarch
- Gluten-free: Use a mixture of gluten-free cake flour and cornstarch.
- Use fresh, room-temperature eggs.
- Beat the eggs on medium-fast speed for at least 10 minutes before mixing in the flour.
- Line the pan with baking paper (at least on the bottom)
- Do not open the oven door while baking
- Allow to cool slightly before carefully removing the sponge from the pan.
- Carefully remove the crust with a knife when the cake is still a little warm.
- Cut the sponge cake into layers with a sponge cutter when it is completely cooled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: sponge, cake
- Cuisine: French
Keywords: genoise, genoise, cake, genoise sponge,