Classic Genoise Sponge Cake Recipe – Light, Airy & Perfect for Layered Cakes
If you're looking for a classic sponge cake that is soft, airy, and perfect as a base for layered cakes, Genoise Sponge Cake is a must-try! Originating from Italy, this delicate cake is naturally leavened by whipped eggs, making it light and fluffy without the use of baking powder or chemical leavening.
Unlike butter cakes, Genoise cake relies on properly whipped eggs to create structure, resulting in a moist and tender crumb that pairs beautifully with fresh fruit, syrups, whipped cream, or buttercream. Whether you enjoy it plain or use it for layered desserts like strawberry shortcake, tiramisu, or opera cake, this is a must-have sponge cake recipe for home bakers.
In this step-by-step guide, we will cover everything you need to know to make the perfect homemade Genoise sponge cake, including pro tips, common mistakes to avoid, and variations to suit your taste!
Why You'll Love This Genoise Sponge Cake
✅ Light & Airy Texture – The whipped eggs create a soft, fluffy structure.
✅ No Baking Powder Needed – Naturally leavened by eggs.
✅ Versatile – Can be used for layered cakes, roulades, or eaten plain.
✅ Moist & Tender – Perfect for absorbing syrups and fillings.
✅ Easy to Make – Simple ingredients, just technique matters!
Ingredients for Classic Genoise Sponge Cake
To make a 6-inch (15 cm) Genoise sponge cake, you will need:
Main Ingredients:
- 3 large eggs (150g) – Room temperature for better volume.
- 75g (6 tbsp) granulated sugar – Provides structure and sweetness.
- 10g (1 tbsp) honey – Enhances moisture and adds a delicate flavor.
- ½ tsp vanilla extract – For aroma and a subtle vanilla flavor.
- 85g (⅝ cup) cake flour – Low-protein flour for a soft, tender crumb.
Additional Ingredients:
- 14g (1 tbsp) unsalted butter – Adds richness and flavor.
- 15g (1 tbsp) milk – Helps keep the cake moist.
Tip: Use cake flour instead of all-purpose flour for a finer, lighter texture.
Step-by-Step Instructions to Make Genoise Sponge Cake
Step 1: Prepare the Egg Mixture
- In a large mixing bowl, combine the eggs, sugar, honey, and vanilla extract.
- Place the bowl over a pot of hot water (double boiler method). The water should be simmering but not boiling.
- Whisk constantly until the mixture reaches 40°C (lukewarm to the touch). This helps the sugar dissolve and improves the cake’s structure.
- Remove the bowl from the heat.
Step 2: Prepare the Butter & Milk Mixture
- In a small bowl, add the unsalted butter and milk.
- Place the bowl inside the pot of hot water, but make sure it doesn’t submerge. Let it melt while you work on the eggs.
- Keep it warm (about 50°C) until needed.
Step 3: Whip the Egg Mixture
- Using an electric mixer, beat the warm egg mixture at high speed for about 5–7 minutes.
- The batter should reach the ribbon stage – when you lift the beaters, the batter should flow down like a ribbon and hold its shape for a few seconds before slowly disappearing.
- Once thickened, reduce to low speed and mix for another 1–2 minutes to remove large air bubbles. This creates a smooth and shiny batter.
Pro Tip: Do not overbeat the eggs, as it can make the cake too dry.
Step 4: Fold in the Flour
- Sift the cake flour to remove lumps and aerate it.
- Add the flour in two batches, gently folding with a spatula after each addition.
- Use a folding motion to keep the air in the batter. Do not overmix!
Step 5: Incorporate the Butter & Milk
- Take about 2 tbsp of cake batter and mix it with the melted butter-milk mixture.
- Stir well until fully combined.
- Pour this mixture back into the main cake batter and fold gently until fully incorporated.
Why do this step? This method prevents the butter from sinking and ensures an even distribution without deflating the batter.
Step 6: Prepare the Cake Pan & Bake
- Line a 6-inch round cake pan with parchment paper.
- Pour the batter into the pan and swirl a skewer or toothpick to remove large air bubbles.
- Tap the pan twice on the counter to further release air.
Baking Instructions:
- Preheat oven to 170°C (340°F).
- Bake for 30 minutes or until a toothpick inserted comes out clean.
Pro Tip: Do not open the oven while baking, as it may cause the cake to collapse.
Step 7: Cooling & Unmolding
- Once baked, tap the pan twice on the counter to prevent shrinkage.
- Invert the cake onto a cooling rack and remove the parchment paper.
- Let it cool completely before slicing or layering.
How to Use Classic Genoise Sponge Cake
✔ Plain – Serve with powdered sugar and tea.
✔ Layer Cake Base – Use for strawberry shortcake, black forest, or mousse cakes.
✔ Tiramisu – Soak in coffee and layer with mascarpone.
✔ Swiss Roll – Bake in a sheet pan and roll with cream filling.
Pro Tips for a Perfect Genoise Cake
✅ Use room temperature eggs – They whip up with more volume.
✅ Heat the egg mixture to 40°C – Helps dissolve sugar and create structure.
✅ Whip to ribbon stage – Ensures the cake has enough air for leavening.
✅ Fold gently – Prevents deflating the batter.
✅ Bake immediately – Do not let the batter sit before baking.
✅ Do not overbake – Overbaking makes it dry; remove once golden brown.
Common Mistakes to Avoid
❌ Not sifting flour – Can lead to lumps in the batter.
❌ Overmixing after adding flour – Deflates the air and results in a dense cake.
❌ Opening the oven door too early – Can cause the cake to sink.
❌ Using cold eggs – They don’t whip up as well.
Frequently Asked Questions (FAQs)
1. Can I make Genoise Sponge Cake without a mixer?
Yes, but it will take much longer to whip the eggs by hand. A stand mixer or hand mixer is highly recommended.
2. Can I use all-purpose flour instead of cake flour?
Yes, but replace 2 tbsp of flour with cornstarch to make homemade cake flour.
3. How do I store Genoise Sponge Cake?
Wrap in plastic wrap and store at room temperature for 1 day or in the fridge for up to 3 days. Freeze for up to 2 months.
Final Thoughts
This Classic Genoise Sponge Cake is a game-changer for bakers looking for a light, airy, and versatile sponge cake. Whether you enjoy it plain or use it as a base for layered cakes, mastering this recipe will take your baking skills to the next level!
Try it today and let us know how it turned out in the comments!
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