Genoise cake, a classic European sponge originating in Genoa, Italy, has become a foundational element in French pastry, particularly in the Provence region. This cake is known for its light, airy texture achieved without leavening agents, relying solely on the emulsification of eggs and sugar. Its delicate flavor and versatility make it ideal for layer cakes, jelly rolls, or as a base for elegant European desserts. This recipe features a gently folded batter and melted butter for richness, demonstrating traditional technique that rewards precision with a beautiful, springy crumb.
Ingredients
- ⅓ cup butter
- 1 cup eggs (about 4-5 large eggs)
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup sugar
- 1¼ cups all-purpose flour (sifted )
Instructions
Step 1: Prep the Pans
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch cake pans with parchment paper.
Step 2: Melt the Butter
- Melt the butter and set aside to cool.
Step 3: Beat the Eggs
- In a large mixing bowl, beat eggs with a rotary beater or electric mixer until frothy and doubled in volume.
Step 4: Add Flavor and Sugar
- Add salt and vanilla.
- Gradually add sugar, continuing to beat until the mixture is thick and falls in ribbons (soft peak stage).
Step 5: Fold in Butter and Flour
- Pour the cooled melted butter into the batter.
- Gently fold in sifted flour 2 tablespoons at a time using a rubber spatula or folding motion, ensuring minimal deflation.
- Stop mixing when all traces of flour disappear.
Step 6: Bake
- Pour batter evenly into the prepared pans.
- Bake for 30 to 35 minutes or until tops spring back lightly when touched.
Step 7: Cool and Use
- Cool cakes in pans for 5–10 minutes.
- Let cool completely before removing from pans.
- Use as layers in filled or frosted cakes.
Tips
- Beat the eggs and sugar thoroughly until very thick, this is essential for proper rise.
- Fold flour gently to avoid deflating the batter.
- Use room-temperature eggs for better volume.
- Line pans with waxed paper as noted on the card for clean release.
- Genoise layers pair well with fruit fillings or whipped cream.
- Chill the cake before slicing for cleaner layers.
- Brush layers lightly with syrup if using as a filled torte.
- Avoid overbaking; the cake should feel springy to the touch.
Nutrition
Calories: 245kcalCarbohydrates: 27gProtein: 4.5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 3.5gTrans Fat: 0.3gCholesterol: 115mgSodium: 135mgPotassium: 75mgFiber: 0.6gSugar: 18gVitamin A: 520IUCalcium: 32mgIron: 1.1mg
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