Soft and Fluffy Genoise Sponge

Step 1

Preheat the oven to 350°F. Line the bottom and sides of the cake pan with parchment paper.

Step 2

Whip Eggs: In a large heat-proof bowl, add the eggs, sugar, vanilla, and salt. Place the bowl inside a larger bowl filled with hot water (bain-marie). Using a hand mixer, beat the eggs on high speed until soft, fluffy, and pale yellow ribbons form, about 8 to 10 minutes. Replace the hot water halfway through as it cools down. See Note 1.

Step 3

Remove air bubbles: Reduce to the lowest speed and mix for 3 minutes to pop large air bubbles.

Step 4

Add Flour: Sift in the flour in three parts, gently folding after each time.

Step 5

Add Butter: To help incorporate the butter, mix 3 heaping spoonfuls of the batter into the warmed, melted butter. Next, gently fold the butter mixture into the batter. See Note 2.

Step 6

Bake: Pour the batter into your cake pan and bake at 350°F until a toothpick inserted in the center comes out clean. For one 9-inch round pan, about 25 minutes. For two 6-inch round pans, about 18 minutes.

Step 7

Cool and slice: Remove all parchment paper and allow it to cool completely on a cooling rack. Slice into even layers using a leveler and top with fresh fruit and fill with cream. Enjoy! See Note 3 for the sugar syrup option.