Genoise cake is a classic French sponge cake that’s known for its light and airy texture. It’s made with just a few simple ingredients: eggs, sugar, flour, and sometimes a bit of butter. The key to a good genoise is whipping the eggs and sugar together until they’re thick and pale, which incorporates air and gives the cake its characteristic rise.
For a 9-inch (23 cm) round cake:
For the Genoise
4 large eggs
1 cup (200g) granulated sugar
1 cup (120g) cake flour (or all-purpose flour, sifted)
2 tablespoons (28g) unsalted butter, melted and cooled1 teaspoon pure vanilla extract (optional)
For Syrup (optional):
1/4 cup (60ml) water
1/4 cup (50g) granulated sugar
1-2 tablespoons of your choice of liqueur (e.g., rum, Grand Marnier) or flavored syrup (e.g., vanilla or almond)Instructions:
For the Genoise Cake:
Preheat your oven to 350°F (180°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.In a heatproof bowl, place the eggs and granulated sugar.
Set the bowl over a pot of simmering water (double boiler). Whisk constantly until the mixture reaches about 110°F (43°C) or until it’s warm to the touch, and the sugar has completely dissolved.Remove the bowl from the heat and using an electric mixer or stand mixer, beat the egg mixture on high speed until it becomes very thick, pale, and has tripled in volume.
This can take about 5-10 minutes.Sift the cake flour over the egg mixture in small portions and gently fold it in using a spatula. Be careful not to deflate the batter.
You want it to remain light and airy.Once the flour is fully incorporated, gently fold in the melted butter and vanilla extract (if using).Pour the batter into your prepared cake pan and spread it evenly.
Bake in the preheated oven for approximately 25-30 minutes or until the cake is lightly golden and a toothpick inserted into the center comes out clean.Remove the cake from the oven and let it cool in the pan for a few minutes.
Then, transfer it to a wire rack to cool completely.For the Syrup (optional):In a small saucepan, combine water and sugar. Bring to a boil, stirring until the sugar is dissolved.
Remove from heat.Stir in your choice of liqueur or flavored syrup.Assembly (optional):Once the genoise cake has cooled, you can brush the syrup over the cake layers to add moisture and flavor.
You can also layer the cake with whipped cream, fruit, or frosting of your choice, and then frost the outside if desired.
Enjoy your homemade genoise cake! It’s a versatile base for various desserts and can be customized to your preferences.