Classic Genoise: A European-Style Sponge Cake

(Updated Version)

To tell you the truth, the ingredients for a classic Genoise are minimalistic (EASY CLASSIC BUTTER CAKE). However, it’s the technique that ensures the cake turns out as expected - soft, airy, and crumbly, melting in your mouth with every bite. Before sharing the recipe, here are the key techniques you should be aware of in baking a perfect Classic Genoise (EASIEST BANANA CHOCOLATE CAKE). 

 

Whisk Eggs and Sugar:

Use a double boiler (with water boiling in the bottom pan).

Whisk the eggs and sugar in a bowl placed over the boiling water.

Continue whisking until the mixture is slightly warm and foamy.

Fold in Flours

Gently fold in sifted cake flour and corn flour.

Be careful to avoid overmixing to maintain a light texture.

Incorporate Melted Butter

Alternate between adding warm melted butter and folding it into the batter.

Ensure the butter is well-integrated without overmixing.

Classic Genoise Cake

Ingredients

3 eggs (room temperature)

80g caster sugar

40g melted butter

80g cake flour

20g corn flour

 

Method

Prepare a Double Boiler

Place a bowl over a pot of boiling water. In the bowl, whisk the eggs and sugar until they are slightly warm and foamy.

 

Whisk to Ribbon Stage

Remove the bowl from heat and continue whisking until the mixture forms a “ribbon” when dropped from the whisk.

 

Fold in Flour

Sift the cake flour and corn flour over the egg mixture. Gently fold them in, being careful to avoid lumps and not to overmix.

 

Add Melted Butter

Slowly pour in the warm melted butter and fold it into the batter gently.

 

Bake

Pour the batter into a buttered baking pan. Bake at 160°C for 20-25 minutes, or until the cake is cooked through.