Genoise Light Sponge Cake Recipe

A baked 8-inch Genoise sponge on the table.

Author: Veena Azmanov

Prep Time: 10

Cook Time: 30

Total Time: 40

Calories: 6

Adjust Servings Here: 8 servings

Description

This genoise sponge cake is made by whipping whole eggs and sugar to ribbon stage, creating a light and airy sponge without baking powder. It bakes tall, slices cleanly, and is perfect for layering with fruit, whipped cream, or Chantilly frosting.

Ingredients

4 large Eggs
150 g (¾ cup) Sugar fine-grain
125 g (1 cup) Cake flour
60 ml (¼ cup) Cooking oil or melted butter
1 tsp Vanilla extract
2 tbsp Warm milk almost room temperature
½ tsp Salt

Instructions

Prepare the oven and pan
Preheat the oven to 350°F (177°C) before whipping the eggs. Line the bottom of one 8-inch, 3-inch deep round cake pan or two 7-inch round cake pans with parchment paper. If you like, add a parchment strip around the sides as well. Set the pan aside and keep it ready — once the batter is mixed, you want it in the oven immediately.
Whip the eggs and sugar to ribbon stage
Place the eggs in your stand mixer bowl with the whisk attachment and begin whipping. Gradually add the sugar during the first 2 minutes, then increase to high speed and whip for 4 to 5 minutes, until the mixture becomes pale, thick, and noticeably increased in volume.
You’ll know it’s ready when the batter falls from the whisk in thick ribbons and the ribbon sits on the surface for a few seconds before sinking back in.
4 large Eggs, 150 g Sugar, ½ tsp Salt
Finish on low speed to refine the bubbles
Reduce the mixer to low speed and whip for 2 minutes. This step helps break down large bubbles, giving you a finer crumb and helping prevent a thick, dark crust on top as the cake bakes.
Fold in the flour in three additions
Sift the cake flour, then add it to the egg mixture in 3 batches. Fold gently using a cut-and-fold motion, rotating the bowl as you go. Work carefully, but don’t baby it — you want the flour incorporated without knocking out the air you just built.
Make sure you scrape the bottom of the bowl, because that’s where flour likes to hide.
125 g Cake flour
Add warm milk, oil, and vanilla
Combine the warm milk, oil, and vanilla, then drizzle the mixture into the batter. Fold just until incorporated. Overmixing at this stage can deflate the foam.
Bake without disturbing
Pour the batter into a lined 8-inch pan and bake for 30 to 35 minutes without opening the oven for the first 20 minutes. The 7-inch cakes will take about 20 to 25 minutes. The cake is ready when the top springs back lightly and a skewer inserted into the center comes out clean.
60 ml Cooking oil or melted butter, 2 tbsp Warm milk , 1 tsp Vanilla extract
Cool
Cool the cake on a wire rack until completely cooled before slicing or layering.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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