Classic Vanilla Genoise: A Light and Airy Sponge Cake

This Vanilla Genoise recipe introduces you to the elegance of classic French baking, presenting a light, airy sponge cake that achieves its remarkable texture without the use of butter, milk, or baking powder. Known for its versatility, the genoise serves as a perfect base for layered cakes, trifles, or enjoyed simply with a dusting of powdered sugar. This particular recipe, highlighting the delicate flavor of vanilla, is a testament to the beauty of simplicity in baking.

Why You’ll Love This: The vanilla genoise is all about technique, offering a satisfying challenge with a delicious reward. Its moist yet fluffy texture, combined with the rich aroma of vanilla, makes it a delightful dessert that can be dressed up or down according to the occasion. Plus, learning to make a genoise introduces fundamental skills that any aspiring baker will appreciate.

Perfect Occasion: This cake is perfect for sophisticated desserts, celebrations, or whenever you wish to impress with your baking prowess. It’s a fantastic choice for birthdays, anniversaries, or as an elegant finish to a dinner party. Serve it with fresh berries and whipped cream for a simple yet stunning dessert.

Decoration Tips: The vanilla genoise offers a blank canvas for your culinary creativity. Adorn it with fresh fruit, a light buttercream frosting, or a ganache for a richer experience. For a more traditional presentation, simply sift powdered sugar over the top and garnish with fresh mint leaves.


  • 6 room temperature eggs
  • 180g sugar
  • 180g fine cake flour
  • 1 tablespoon vanilla extract


  1. Preparation: Preheat the oven to 180°C (356°F). Grease and flour your cake mold.
  2. Whisking Eggs: Beat the eggs with sugar and vanilla extract until reaching the ribbon stage, where the mixture thickens enough to leave a visible trail when lifted.
  3. Incorporating Flour: Gently fold in the sifted flour in two or three additions, using a spatula to maintain the mixture’s airiness.
  4. Baking: Pour the batter into the prepared mold, filling it to three-quarters to allow for rising. Smooth the top and bake immediately for 30-35 minutes, avoiding opening the oven during the early stages of baking.
  5. Checking Doneness: The cake is done when a skewer inserted into the center comes out clean and the cake starts to pull away from the sides of the mold.

Additional Tips:

  • Achieving the ribbon stage is crucial for a light and fluffy texture.
  • Overbeating can result in a tough and dry cake.
  • Egg proportion: Use 30g of sugar and 30g of flour for each egg.
  • Room temperature eggs incorporate more air, aiding in the rise.
  • Avoid adding baking powder; the cake’s lift comes solely from the air whipped into the eggs.

Discover the joy of baking with this Vanilla Genoise recipe, a celebration of simple ingredients and precise technique, resulting in a cake that’s as delightful to make as it is to eat.

content team

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top