Baking a Classic Genoise Sponge
This is the backbone of pastry. Because it lacks fat during the initial whipping stage, it provides a light, elastic crumb that soaks up syrups and supports heavy fillings without collapsing.
Temperature control is your only ally.
Eggs whip best when warm, but the butter must be melted and cooled to room temperature so it doesn't deflate the foam.
- Stand mixer with whisk attachment
- Heat-proof mixing bowl
- Small saucepan (for the bain-marie)
- 9-inch round cake pan
- Large rubber spatula
- Fine-mesh sieve
What goes in.
- 4large eggs, room temperature
- 125ggranulated sugar
- 125gall-purpose flour, sifted twice
- 30gunsalted butter, melted and cooled
Finding the trail
When you lift the whisk from the bowl, the batter should fall back in a continuous, thick stream that sits on the surface for several seconds before sinking.
The method.
Prepare the pan
Grease the pan, line the bottom with parchment paper, and dust the sides with flour. Tap out the excess.
Warm the eggs
Place the eggs and sugar in a bowl over a saucepan of simmering water. Whisk constantly until the sugar is dissolved and the mixture reaches body temperature to the touch.
Whip to volume
Transfer to the stand mixer. Whip on high until the mixture is pale, tripled in volume, and hits the ribbon stage.
Fold in the dry
Sift the flour over the egg foam in three batches. Use a large rubber spatula to cut down the center and fold around the edge, working quickly to minimize deflation.
Add the butter
Drizzle the cooled melted butter down the side of the bowl. Fold gently but thoroughly until no streaks remain.
Bake
Pour into the pan and bake at 350°F (175°C) for 20-25 minutes. It is done when the top springs back when pressed and the edges pull away slightly from the pan.
Other turns to take.
Chocolate Genoise
Replace 20g of the flour with high-quality cocoa powder, sifted in with the flour.
Citrus Genoise
Add the finely grated zest of one lemon or orange to the eggs during the initial warming phase.
When it doesn't go to plan.
Sifting the flour twice is mandatory to keep it light and prevent clumps that require excessive folding to break down.
Do not open the oven door during the first 15 minutes of baking, or the fragile air bubbles will collapse.
Let the cake cool in the pan for five minutes before inverting it onto a wire rack to prevent it from tearing.
The ones that keep coming up.
Why did my sponge collapse in the oven?
Usually, this means the flour was folded in too aggressively, crushing the air bubbles you worked to create. Alternatively, the butter may have been added while too hot.
Can I use a hand mixer?
You can, but it is difficult to maintain the consistent, high-speed agitation needed for the ribbon stage. A stand mixer is highly recommended.
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