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  • Author: Fadela
  • Total Time: 35 minutes
  • Yield: 8 slices


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


  1. Preheat the oven to 329°F / 165°c and line a 8 inches / 20 cm round cake pan with parchment paper.
  2. 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.
  3. 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.
  4. Pour the mixture into the prepared pan.
  5. Bake the genoise in the oven for about 20 minutes (without opening the oven door during baking) until it is lightly browned on top.)
  6. 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