Vanilla Genoise Sponge Cake
Vanilla Genoise Sponge Cake is the light and airy cake we use as the base for many cakes we make at PGI. You’ll hear the term Genoise sponge used in both Italy and France. In North America, you’ll hear the cake referred to as a sponge cake.
Vanilla Sponge Cake is the base of so many European cakes. You’ll want to keep this recipe handy!
Once cut, brush the layers with a simple syrup to lock in the moisture.
Start practicing your sponge cake techniques. As a recipe in our Basic Building Blocks series, once you master this, you can advance forward in your cake creations.
Vanilla Genoise Sponge Cake
Ingredients
- 1 cup cake flour
- 8 eggs large
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter melted and cooled
Instructions
- Preheat the oven to 350 F.
- Prepare a 9-inch spring form pan.
- Sift the flour and set aside.
- Place the eggs, sugar, and vanilla in a stand mixer fitted with a whisk attachment.
- Beat on high speed for 10-12 minutes.
- Turn off the mixer and lightly sprinkle half the flour over the top.
- Gently fold the flour in by hand. Repeat with remaining flour.
- Pour cake batter into the prepared pan.
- Bake for 15 -20 minutes.
- Cool the sponge cake in the pan before unmolding and placing it on a wire rack.
What is a Genoise sponge cake?
A Genoise sponge cake is a type of foam cake enriched with egg yolks and butter. Eggs and sugar are whipped together at high speed to create pockets for air to enter. The air results in the cake’s volume, created without leavening agents.
Other cakes in the foam cake family include chiffon cakes, angel food cakes, and some flourless chocolate cakes.
While you are here check out our Flourless Chocolate Cake recipe!
What is the secret of a good Genoise sponge cake?
First, you’ll want to use room-temperature ingredients. If you forget to take the eggs out of the refrigerator, place them in a bowl, cover them with warm water for several minutes, and then use them.
Warm eggs will give you cake more volume. This vanilla sponge cake relies on eggs, sugar, and air, an important step. Also, be sure to beat the eggs for a full 10-12 minutes; otherwise, you’ll end up with a flat cake!
Be gentle when adding the flour and butter by hand. Once the eggs and sugar are whipped, you’ll want to keep the volume in your cake.