genoise cake

Genoise sponge (also called Genoese or Genovese cake) is a classic European sponge cake that&#39;s incredibly fluffy and light-as-air! Slice into layers and add any filling of your choice to create a delicious layer cake!

Soft and Fluffy Genoise Sponge

cake flour

sugar

salt

eggs (room temperature)

butter (melted)

vanilla extract

Preheat oven

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

Whip Eggs

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.

Remove air bubbles

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

Add flour

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

Add butter

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.

Bake

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.

Serve

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.

Three layered cake slices with tea flavours: matcha, hojicha and genmaicha; layered with black sesame and yuzu jam.

Matcha Hojicha Vanilla Angel Cake Slices

cake flour (sifted, divided)

g sugar

eggs (room temp)

unsalted butter

tsp vanilla extract

g matcha (sifted)

g hojicha (sifted)

C sugar

water

Tbsp tahini (sesame paste)

Tbsp black sesame powder

tsp honey

Tbsp yuzu jam

genmaicha tea bag

C powdered/icing sugar

milk

Preheat oven to 375°F/191°C.

Genoise:

Prepare a 9&quot; by 12&quot; (or 9&quot; by 13&quot;) baking pan with an extra large piece of aluminum foil [8&quot; by 20&quot; in diameter]. Divide the pan equally into 3rds with the foil.

Cut out 3 pieces of parchment paper [8" by 3" each] and line the bottom of each section of the baking pan.

Lightly mist the parchment and aluminum foil with a little oil using an oil spray bottle.

Prepare the baking pan:

Divide the sifted cake flour into 3 different bowls (35g each).

Add 2 g of sifted matcha powder into one bowl.

Add 2 g of sifted hojicha powder to another bowl.

Leave one bowl plain with just flour.

Set bowls aside.

Divide the melted butter into 3 different small bowls (20g each).

Add 1 tsp vanilla extract to one bowl.

Leave the two other bowls.

Divide the flour and butter:

Weigh a heat-safe stand mixer bowl. Record its weight.

Add the eggs and sugar to the mixer bowl.

Place the mixer bowl over top of a small pot of simmering water (ensuring that the bottom of the mixer bowl doesn't touch the water). [This is a bain-marie, or double boiler].

Whisk the egg mixture over the simmering water until it reaches a temperature of 109F.

Once the egg mixture reaches 109°F, remove from the heat.

Attach a wire whisk attachment to the mixer and whip the egg mixture on high speed until it reaches "ribbon stage."

That's when the eggs are foamy and voluminous, light and pale in colour, and when you lift the whisk, it should fall on itself and hold its shape for a moment.

It can take anywhere from 4-5 minutes of beating the eggs and sugar at high speed in an electric mixer.

Once the eggs are at "ribbon stage," record the weight with the bowl.

Subtract the weight of the bowl (recorded from before adding the eggs and sugar). This is the total amount of egg mixture that you have.

Divide the whipped egg mixture into 3 separate bowls.

Prepare the egg mixture:

Working with one bowl of whipped egg mixture at a time:

Sift the cake flour over the egg mixture.

Fold in the cake flour, being careful not to deflate all the air.

Pour in the melted butter + vanilla extract on the side of the bowl.

Continue to fold the butter into the flour mixture until almost homogenous.

Pour the cake batter into 1 section (1/3rd) of the the prepared baking pan.

Repeat with the remaining two bowls of flour:

Next with the cake flour + matcha, and then with the cake flour + hojicha.

Give the baking pan a few raps to release any trapped air bubbles.

Bake the cake at 375°F/191°C for 10-12 minutes, or until the surface of the cake feels dry and springy to the touch.

Remove the cake from the oven, carefully peel off the aluminum foil and let it cool on a cooling rack.

Prepare the cake batter:

Bring the sugar and water to a simmer over medium heat, until the sugar has dissolved.

Remove from heat and cool.

Note: You may not need to use all of the syrup.

Simple syrup:

In a small bowl, combine the tahini, black sesame powder and honey. Stir the mixture until combined.

If the filling appears too thick, add a 1/4 tsp of vegetable oil to loosen.

Black sesame filling:

Add the contents from 1 genmaicha tea bag to 1 C of powdered sugar and 1-2 tsp of milk. [You can steep the tea in a little milk first if you don&#039;t want the ground tea leaves in the icing].

Stir together until it reaches a spreadable consistency.

Genmaicha icing:

Peel off the parchment paper from each cake.

Trim the cakes with a sharp serrated knife so that they're even.

Brush a little simple syrup on the surface of each cake, just so it&#039;s moistened.

Spread a thin layer of the black sesame filling on one cake layer. (You can choose whichever layer -- I did it on the hojicha layer).

Place another layer of cake on top (vanilla).

Spread a thin layer of yuzu jam on the vanilla cake.

Top with the matcha cake layer.

Spread a thin layer of genmaicha icing over the top of the cake and decorate with rose petals.

Let the icing set.

Cut the cake into 6 equal slices with a sharp, serrated knife and serve.

Assemble the cake:

Amazingly fluffy &amp; light vanilla sponge cake recipe for any type of dessert.

Fluffy Vanilla Sponge Cake

Eggs

140 g Granulated sugar

Cake flour

Milk

g Oil

Vanilla extract (Optional)

Preparation

1. Preheat the oven to 355ºF (180ºC)2. Prepare hot, simmering water to warm eggs.3. Set up cake liners inside a pan. (Or you can coat a thin layer of butter, dust flour on top, and toss to remove excess.)4. Sift cake flour. 5. (Combine milk, oil, and vanilla ahead.)

Step 1: Warm whole eggs and sugar.

Warm whole eggs and sugar with a water bath, constantly mixing until it feels comfortably warm like a bath.

Step 2: Whip whole eggs and sugar.

Whip whole eggs and sugar at high speed until very fluffy. (Drop the batter with a whisk and check: It should flow slowly and the lines should stay on the surface.) Finish at low speed to make air bubbles smaller until it looks very shiny.

Step 3: Add cake flour and fold.

Add cake flour and fold until you don’t see any flour.

Step 4: Add Liquids and fold.

Add milk and oil and fold until everything is incorporated evenly. The cake batter should flow smoothly when you drop it with a spatula.

Step 5: Pour into a pan and bake!

Pour the batter into the prepared pans right away and bake at 355ºF (180ºC) until the center bounces back very gently.for 25 - 30 mins for 2 6-inch pans for 30 - 35 mins for 1 8-inch panAdjust the baking time &amp; temperature depending on the oven, the thickness of the batter, etc.

After it&#39;s out of the oven

After it&#39;s out of the oven, flip it and let it cool completely before slicing it.

Sponge Cake

Felt like an expert baker making this. Turned out perfectly, instructions &amp; videos are excellent. Sooo many compliments, so light &amp; fluffy and delicious. Topped mine with fresh whipped cream, marbled with mixed berry jam

I have tried and tested this lovely cake , and I’m in love with it ! 
Could you give me the recipe amendment for an 8 and a half . And 9 and a half tins  also cooking times ? 
Thank you

Thank you so much for the tips!  I plan to use lemon curd between the layers.  I will be baking the first practice cake today and will let you know how it turns out.

Hi Anya!

I love your detailed instructions and appreciate all the tips, and how to avoid mistakes that can commonly happen! A lot of baking videos don’t provide enough explanation and this is why I often visit your site to read everything before attempting the recipe!

I’ll definitely want to try out this one ! How does this difffrom making the chiffon cake? Also, what brand of whisk did you use for the chiffon cake? I tried looking for something similar but couldn’t because most French whisk saw online has thicker prong and yours seems like an ideal width prong! I think proper tools help me, too!

Thank you for sharing your experience and hope you continue to post!

Hi, I absolutely love this recipe and use it alot.

I was wondering how many cupcakes it would make though?

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