Classic Genoise Sponge
This is the workhorse of European pastry. Unlike sponges leavened with baking powder, a true Genoise gains its lift solely from the heat-tempered eggs, resulting in a fine, even crumb that drinks up syrups and holds heavy creams.
Temperature is your stabilizer.
The eggs must reach lukewarm temperature before you begin whipping. Use a thermometer or your finger to ensure they are warm to the touch, not hot, to prevent scrambling.
- stand mixer with whisk attachment
- heatproof bowl
- saucepan for bain-marie
- 9-inch round cake pan
- large rubber spatula
What goes in.
- 4large eggs
- 125ggranulated sugar
- 125gcake flour, sifted
- 30gunsalted butter, melted and cooled
Incorporating air to create structure
You are done whipping when you lift the whisk and the falling batter creates a ribbon pattern on the surface that remains visible for several seconds before sinking back in.
The method.
Prep the pan
Brush the cake pan with butter and line the bottom and sides with parchment paper.
Warm the eggs
Place the eggs and sugar in a bowl over a pot of simmering water. Whisk constantly until the sugar dissolves and the mixture feels warm.
Whip to volume
Transfer to the mixer and beat on high speed until the mixture is pale, thick, and holds the ribbon stage. This takes about 8-10 minutes.
Fold the flour
Sift the flour over the eggs in three batches. Use the spatula to fold from the bottom up, rotating the bowl as you go, until just incorporated.
Add the fat
Temper the melted butter by stirring a small spoonful of batter into it, then drizzle this back over the main bowl. Fold gently to combine without deflating.
Bake
Pour into the pan and bake at 180°C (350°F) for 25 minutes or until the center springs back when lightly pressed.
Other turns to take.
Chocolate Genoise
Replace 20g of the flour with high-quality unsweetened cocoa powder.
Citrus Genoise
Add the finely grated zest of one lemon or orange to the eggs before whipping.
When it doesn't go to plan.
Sift the flour twice before adding to the eggs to ensure no clumps remain that could collapse the batter.
Do not over-mix after adding the butter; stop as soon as you no longer see streaks of fat.
Invert the cake onto a cooling rack immediately after baking to prevent the sides from pulling away and shrinking.
The ones that keep coming up.
Why did my sponge collapse?
Usually, this happens if the eggs were not whipped long enough or if the flour was folded in too aggressively.
Can I use all-purpose flour?
You can, but the texture will be noticeably denser. Cake flour provides the specific, delicate crumb required for this style of sponge.
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