Dive into the light and airy world of our Classic French Genoise Sponge Cake, a fundamental recipe in French pastry that’s celebrated for its simplicity and elegance. Made with just three ingredients, this sponge cake offers a delightfully soft and fluffy texture that serves as the perfect base for many desserts. Whether enjoyed plain, rolled with jam or spread, or layered in an elaborate entremet, the versatility of genoise makes it a staple in any baker’s repertoire.
Why You’ll Love This:
The Genoise Sponge Cake is ideal for those who appreciate desserts that are not overly sweet. Its fine, airy texture is achieved through the careful whipping of eggs, which naturally leavens the batter without the need for chemical raising agents. This technique ensures a sponge that is both light and capable of absorbing syrups and flavors, making it incredibly adaptable for various culinary creations. It’s the perfect canvas for your dessert artistry, accommodating everything from simple dustings of powdered sugar to complex, multi-layered cakes.
Perfect Occasion:
This sponge cake is wonderfully suited for high tea, birthdays, and celebrations where a refined cake is desired. It’s also excellent for making ahead of time, as its texture allows it to be wrapped and frozen for future use. Serve it at family gatherings, or use it as a base for elegant desserts at dinner parties. Whatever the occasion, the genoise can be dressed up or down to suit your needs.
Decoration Tips:
For a simple yet elegant presentation, dust the Genoise Sponge Cake with powdered sugar or top with a light glaze. For more elaborate occasions, layer with whipped cream and fresh berries, or use it as the base for a layered cake, incorporating buttercreams, mousses, and fruit fillings. The cake’s structure holds up well to soaking syrups, allowing for a variety of flavor combinations.
Ingredients:
- 150 grams of whole eggs (about 3 eggs)
- 90 grams of sugar
- 90 grams of flour
Instructions:
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) with convection setting.
- In a large mixing bowl or the bowl of a stand mixer, combine the eggs and sugar.
- Whip the mixture on high speed for 6 to 8 minutes, until it triples in volume and turns pale in color.
- Sift the flour over the whipped eggs and fold gently with a spatula to maintain the airiness. Be sure to mix thoroughly to the bottom to avoid flour pockets.
- Grease your mold or baking sheet as needed, then pour in the batter.
- For a round mold: Bake for 20 to 25 minutes. Check doneness with a knife; it should come out clean. For a sheet pan: Bake for approximately 15 minutes.
- Immediately unmold onto a cooling rack and let cool.
Enjoy!
