Classic Genoise: A European-Style Sponge Cake

(Updated Version)

There’s something about people who bake, have you noticed? Sorry for generalizing, but in my experience, many of these people seem to be full of hot air. They act as if they’re a class above the rest, especially those who don’t bake. Beyond being proud hosts, they can’t stop bragging about how well they bake. And it’s not just about them - they’ll go on about how great their family members bake, even people they barely know. Apparently, everyone in their world bakes superbly. Welcome to the world where, if you can bake, you’re a shining star.

 

But for people like Ms. Nava, baking is about learning. I started baking to understand the techniques and skills involved. I even earned credentials in baking, though I never put them to much use. For me, it’s all about practice - improving and advancing my baking skills. I’ve also baked Lamingtons before, but unfortunately, the recipe has gone missing. No worries, though - in the virtual world, there are hundreds, if not millions, of people sharing cake recipes (INDULGENT CHEESECAKE DELIGHTS).

One of the cakes I’ve baked is the Classic Genoise, a European-style sponge cake originating from Italy and named after the city of Genoa. This cake is known for its light, airy texture, achieved without any chemical leavening agents. It’s said to be one of the most difficult cakes to bake. Maybe that’s true, but it all comes down to technique. And remember, baking requires loads of patience (NESCAFE CHOCOLATE CAKE).

The fact is, the ingredients for a Classic Genoise Cake are minimalist and quite common - ingredients that are easily available. But it’s the technique that truly matters (BUTTER CAKES SATISFACTION), and that’s what you need to be aware of.

 

Here are the key techniques you need to know for baking a Classic Genoise:

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.

 

Aim for Soft, Crumbly Texture:

Follow these steps precisely to achieve a soft, crumbly, and heavenly Classic Genoise.

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.