Genoise Sponge Cake

A Genoise is a light sponge cake that makes a perfect base for many desserts. It can be a challenge to master but with my detailed explanation, you will be making these in plenty. It's light in texture and flavor which makes it perfect with fresh fruits and whipped cream.

Baking a light, voluminous genoise sponge cake can be very tricky. Get step-by-step instructions and a video with this simple recipe. I made this genoise on Thursday for my seventh wedding anniversary celebration recently. And I must say it has been ages since I made this wonderfully light cake.

Why make this genoise?

• What I like best about this cake is that it is light both in texture and flavor. That is why it is often used in combination with fruit and whipped cream.
• Now, this is not a difficult cake to make, but if you do not use the right technique, you might not get the desired result which is light and airy!!
• Fool proof method - the traditional method for making genoise is by separating the egg yolk and egg white and then folding in the whipped whites in the batter. This can often be intimidating and if not done right it can cause the batter to deflate resulting in a flat cake.
  But, with this method we whip the whole eggs (yolks and egg whites) and fold them into the batter. This is a safer method and make a wonderfully lifght and full cake.
• You could serve this genoise on its own with a fruit sauce for a light dessert too.
• The leavening agent in this cake is the eggs as there is no baking powder. The flour and butter used are much less than in a regular sponge cake.
• Chocolate genoise - replace some of the flour with cocoa powder to make a delicious chocolate genoise sponge

Ingredients and substitutes

• Flour - Cake flour makes a wonderful cake with a soft crumb. If you don't have some you can also make your own cake flour substitute using all purpose flour and cornstarch.
• Butter - the purpose of butter in this cake is to add richness and moisture but be very careful when folding it in as it can deflate the whipped eggs resulting in a flat cake.
• Sugar - white sugar is added gradually to the eggs. This helps stabilize the eggs.
• Eggs - I remember one of the dilemmas of making this cake for me use to be the number of eggs. Sometimes, the eggs are large eggs in size but sometimes large is an understatement. So I started weighing them instead. Today, I bought eggs that are marked as medium size but to me, they look small!
• Warm beaten eggs are also the leavening agent because we do not have any baking powder or baking soda. It is very important to make sure the eggs are at room temperature and not cold. Remove them from the refrigerator an hour before so they thaw well. Alternatively, place them in a bowl of simmering water on high heat. Warm eggs in an electric mixer will whip into a nice meringue giving you a lovely light and airy cake.
• Vanilla - A good quality vanilla will make a huge difference in anything you make. You can make your own homemade vanilla extract, bean paste or sugar.
• Cream of tartar - Gives a much creamier egg white and it's less likely to separate the protein and the water. It's also flavorless so it does not affect the flavor of your baked goods. The best substitute for cream of tartar is a pinch of salt. While lemon juice and vinegar are also often used.

How to make Genoise Sponge

Cake

• Oven - Preheat oven at 350F/ 177C/ Gas Mark 4
• Pans - Grease and flour 2 x 8-inch round cake pans with a parchment paper circle for the bottom as well as the sides of the pan. (Or you can also use wax paper and a deep 9-inch round cake pan)

• Dry ingredients - Sift the flour and salt two times to make it light and airy
• Whip eggs - In the bowl of a stand mixer with the whisk attachment whip whole eggs and cream of tartar for a minute. Then, gradually add the sugar one tablespoon at a time or in a steady stream. Once all the sugar is in whip on medium-high speed until stiff peaks. Add vanilla extract.
  Pro tip - do not overwhip the eggs, you want them stiff peaks but still have a glossy shine.
• Add flour - Swift the flour for the third time directly into the eggs. Do this in three batches folding carefully so the whipped eggs don't deflate.
  The folding method - place your rubber spatula into the batter... go under away from you.....and come up in front of you. You are also rotating the bowl with the other hand simultaneously. Sounds complicated but it is not.

• Butter - add two dollops of the cake batter into the melted cooled butter then add the mixture to the batter and fold in gently.
  Pro tip - Make sure you have all the flour incorporated into the batter before you add the butter to avoid flour pockets into the finished cake.
• Bake - Pour the batter into 2 x 8-inch cake pans and bake for about 25 to 30 minutes.
  Pro tip -the cakes are done when the top is springy, the sides are loosened from the cake pan or a toothpick inserted into the center comes out clean.
• Cool - Unlike other cakes - it is best to take these cakes out of the pan as soon as they are out of the oven to avoid sinking. First, invert them onto a baking rack and then invert them over again using a second baking rack, so the tops of the cakes are facing up again.
  Pro tip - Make sure to use gloves and do this carefully. Always cool cakes completely before frosting.

Filling and frosting

• Whipped cream - In the bowl of a stand mixer with the whisk attachment add the heavy cream. Start whipping at medium speed, gradually add the sugar. Then turn to high speed and whip to stiff peaks.
  Pro tip - chilled heavy cream in a chilled bowl will whip faster. I like to keep my mixer bowl in the fridge for a few minutes before I start whipping.
• For the sugar syrup - in a small saucepan on high heat, boil water and sugar for 2 minutes. Set aside to cool.
• Strawberries - save 8 to 10 pretty strawberries for decoration. Chop the rest into small pieces for the filling (about 1 cup).

Assemble

• Place one layer of the cake on a cake stand. Generously brush the cake with simple syrup.
• Spread a dollop of whipped cream, spread evenly with a straight-edge spatula, then, generously sprinkle some chopped strawberries and top with another dollop of whipped cream. Spread evenly with a spatula.
  Pro tip - a second dollop of whipped strawberries will help prevent them from moving around. This gives a more stable cake.
• Place the second cake layer on top of the filling, brush with simple syrup.
• Spread more whipped cream on the top and sides of the cake. Spread evenly with an offset spatula. Dip the spatula in warm water to create a smooth finish.
  Pro tip - do not use hot water, dip the spatula in warm water as hot water will melt the cream
• Place leftover whipped cream in a piping bag with a star tip. Pipe a border on the bottom and top edge of the cake.
• To finish place eight to ten strawberries on top equally spaced.

How to serve genoise

The possibilities for using this cake are endless.

• Today, I used these two genoise sponge layers to make my strawberry cream cake.
• I love a genoise sponge with just a generous spread of jam, or served with pastry cream or chocolate sauce.

Tips for success

• Temperature plays a very important role in this cake batter. So, Have all your ingredients at room temperature.
• I place the eggs in warm water for 5 minutes so they are warm and whip more fluffy.
• Melt the butter and keep it warm. Hot butter will deflate the whipped eggs and firm butter will not blend into the batter. 
• The leavening agent in this cake is the eggs as there is no baking powder.
• The flour and butter used are much less than in a regular sponge cake. 
• It is usually doused with a simple syrup or fruit syrup before decorating to keep it moist.

More cake recipes

• Best Strawberry Mousse
• Strawberry Cake with Swiss Meringue Buttercream
• Strawberry Cheesecake - Baked
• and Strawberry Cake Recipe
• Strawberry Bundt Cake
• Strawberry Jelly or Strawberry Jam - No Pectin
• See all strawberry cake

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 Frequently asked questions

Troubleshooting

• Why is my genoise flat? If the eggs get deflated either because they were over whipped or because the fat was not folded in properly the volume will deflate. This results in a flat genoise.
• Why is my genoise rubbery? If you look in the video, I show you the right method to add the melted butter. A little batter must be added to the melted butter first. Then you fold that mixture to the rest of the whipped eggs. If not the butter will sink at the bottom of the pan giving you a rubbery genoise.
• Is genoise dry and tasteless? Yes, some classic genoise can be dry and tasteless but not this one. This one has sugar, eggs, butter. If the eggs are whipped to a ribbon stage they don't become dry. The butter adds richness and moisture to the cake.

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