Genoise Sponge Cake
This genoise sponge cake is a classic European sponge cake that is incredibly fluffy and moist and is made with simple ingredients.
Ingredients
- 6 Eggs room temperature!
- 1 cup Granulated sugar
- 1 sp Vanilla extract
- ⅓ 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.
Nutrition
Calories: 821kcalCarbohydrates: 149gProtein: 23gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 491mgSodium: 684mgPotassium: 261mgFiber: 2gSugar: 101gVitamin A: 713IUCalcium: 144mgIron: 5mg
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