This genoise sponge cake is a classic European sponge cake that is incredibly fluffy and moist and is made with simple ingredients.
This cake is the perfect base for so many layer cakes from tiramisu layer cake to strawberry shortcake cake.
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Why this recipe works
- This cake is made with a few simple ingredients!
- This cake is the perfect base for vanilla layer cakes.
- It is not overly sweet and not overpowering. It is the perfect base!
- This cake is naturally dairy free! Some recipes use butter in the cake batter but there is no need.
- It is extremely light and fluffy and will melt in your mouth!
What is Genoise cake?
Genoise cake is a fluffy and light sponge cake made by whipping sugar and eggs until they look like a light cloud. The light texture of the whipped eggs provides the lift for the cake.
This might remind you of angel food cake which is a fluffy American sponge cake that is made with whipped egg whites, but genoise cake is made by whipping whole eggs.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– we used all-purpose flour for this recipe, cake flour will work great as well.
Baking powder– to allow the cake to rise. Ensure your baking powder is not expired. Do not swap the baking powder with baking soda!
Eggs- Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor. You can use vanilla extract and also vanilla bean extract!
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Instructions
Preheat the oven to 180c (350f) and prep a parchment paper-lined 8-inch cake pan.
Into a large mixing bowl, add the eggs (room temp), granulated sugar, kosher salt, and vanilla extract. Mix with an electric hand mixer or use a stand mixer with the balloon attachment.
Mix for about 10-12 minutes on high speed (be patient) until you get a fluffy and light mixture.
Sift the flour and baking powder into the whipped mixture and gently fold with a spatula until there are no streaks of flour visible.
Pour the cake batter into a parchment paper-lined 8-inch baking pan and bake in a 180c (350f) preheated oven for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
If you can, bake the cake in 3 separate 8-inch cake pans for about 18 minutes.
Let the cake cool completely before frosting so the frosting won't melt off the cake. If you made the cake in one pan, cut it with a serrated knife into 3 even layers.
Expert Tips
- After you folded the flour into the mixture, fold it a couple more times to ensure that there are no streaks of flour in the mixture or at the bottom of the bowl.
- If you are using an electric hand mixer and not a stand mixer, it will take you 2-4 minutes longer to whip the eggs.
- Don't undermix the egg mixture! You will need to be patient and whip the eggs and sugar for at least 10 minutes until the mixture turns into a big cloud
- When you add the flour, add it in 3 batches and sift the flour to prevent the mixture from deflating.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use cake strips! Cake strips give you even and perfectly baked cake layers. Click here for the amazon link.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cheese lumps.
Faq's
Genoise cake is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisines.
This cake will last up to 4 days stored in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out. This cake tastes amazing for 4 days!
We use all-purpose flour for this cake. Self-rising flour and cake flour will work great as well.
Although there are many potential reasons for your cake to sink in the middle, this usually happens if you open the oven door in the middle of the cake baking, not measuring the flour correctly, or overmixing the cake mixture.
You will know when your sponge cake is ready when the top
Storing
It’s okay to store this cake at room temperature. Make sure that you store the cake in an airtight container so it won’t dry out.
Freezing
This cake is very easy to freeze. After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with plastic wrap. Freeze for up to 3 months.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Make it ahead of time
You can bake this cake 1-3 days before you plan to use it. It is important that you let the cake cool completely to room temperature before you wrap it with plastic wrap.
Wrapping the cake with plastic wrap keeps the cake from drying out. If you are using the cake after 3 days, I recommend soaking it with simple syrup or coffee (depending on the recipe).
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour. I never tried this recipe with gluten-free flour, but it should work.
Variations
Cake pan sizes- you can make this cake in various cake pan sizes.
More cake recipes
Best one bowl chocolate cake- This decadent chocolate cake is made by making two simple cake layers with the easiest and most chocolaty chocolate frosting. This cake is a moist, fluffy, and rich cake that is not too sweet.
Butterscotch cake- This butterscotch cake is made with moist and tender brown sugar cake layers, homemade butterscotch sauce, and topped and filled with butterscotch buttercream.
Lemon curd cake- This lemon curd cake is made with two layers of moist lemon cake, filled with lemon curd, and frosted with lemon buttercream frosting.
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📖 Recipe
Genoise Sponge Cake
Ingredients
- 6 Eggs room temperature!
- 1 cup Granulated sugar
- 1 sp Vanilla extract
- â…“ teaspoon Kosher salt
- 1 cup Flour
- ½ teaspoon Baking powder
Instructions
- Preheat the oven to 180c (350f) and prep a parchment paper-lined 8-inch cake pan.
- Into a large mixing bowl, add the eggs (room temp), granulated sugar, kosher salt, and vanilla extract. Mix with an electric hand mixer or use a stand mixer with the balloon attachment.
- Mix for about 10-12 minutes on high speed (be patient) until you get a fluffy and light mixture.
- Sift the flour and baking powder into the whipped mixture and gently fold with a spatula until there are no streaks of flour visible.
- Pour the cake batter into a parchment paper-lined 8-inch baking pan and bake in a 180c (350f) preheated oven for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
- If you can, bake the cake in 3 separate 8-inch cake pans for about 18 minutes.
- Let the cake cool completely before frosting so the frosting won't melt off the cake. If you made the cake in one pan, cut it with a serrated knife into 3 even layers.
Notes
- After you folded the flour into the mixture, fold it a couple more times to ensure that there are no streaks of flour in the mixture or at the bottom of the bowl.
- If you are using an electric hand mixer and not a stand mixer, it will take you 2-4 minutes longer to whip the eggs.
- Don't undermix the egg mixture! You will need to be patient and whip the eggs and sugar for at least 10 minutes until the mixture turns into a big cloud
- When you add the flour, add it in 3 batches and sift the flour to prevent the mixture from deflating.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use cake strips! Cake strips give you even and perfectly baked cake layers. Click here for the amazon link.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cheese lumps.
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