As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links.
Genoise sponge (also called Genoese or Genovese cake) is a classic European sponge cake that’s incredibly fluffy and light-as-air! Slice into layers and add any filling of your choice to create a delicious layer cake!
Genoise sponge is a soft and fluffy cake that’s made with just six simple ingredients. It is typically served sliced and filled with fresh fruit, jam, and whipped cream.
What is Genoise?
Genoise is a soft and fluffy sponge cake named after the Italian city of Genoa. It’s also called Genoese cake or Genovese cake. It’s made with eggs, sugar, flour, and butter. There’s no baking powder or baking soda to leaven the cake. Instead, whipped eggs are used to achieve volume in the batter, resulting in a light and fluffy cake.
Genoise Sponge Ingredients
- Eggs – Genoise is a whole-egg cake, meaning they are whipped together to leaven the cake. I used large, room-temperature eggs.
- Cake flour – Cake flour is essential to create a soft and fluffy sponge. Avoid all-purpose flour as it contains too much gluten and protein.
- Butter – Butter is always used in genoise to add richness and flavor.
- Sugar – Use granulated white sugar. I don’t recommend substitutions for this recipe.
Step by Step Photos
- Add the eggs, sugar, vanilla, and salt to a heat-proof bowl. Then place that bowl into a larger bowl filled with hot water. This is called a bain-marie and is used to create more volume when whipping whole eggs and assist in dissolving the sugar.
- Using an electric hand mixer, mix on high until it becomes light and fluffy. The color should start to change from deep yellow to pale yellow.
- Once the volume triples, check for the final ribbon stage.
- Lift the whisk to check if the egg mixture flows down like ribbons. It should be thick, fluffy, and very pale yellow. You should be able to make a pattern with the batter that remains visible for at least 3 seconds. Do not rush this step. It took me 8 to 10 minutes.
- Sift in the cake flour in three parts, gently folding after each step.
- Do not over-mix. Stop when it’s just combined.
- Before adding the butter, mix about 3 heaping spoonfuls of the batter to help incorporate it better. The butter and batter should still be warm.
- Gently pour the butter mixture into the batter.
- Fold the melted butter into the batter very carefully. It’s very easy to deflate the batter at this point.
- Pour the batter into a lined parchment pan and bake until golden brown and a toothpick inserted in the center comes out clean.
Remove the genoise sponge from the pan and remove all the parchment paper. Cool the cake completely before slicing it into even layers.
You’re now ready to fill and top your genoise with whipped cream and fresh fruit such as strawberries, blueberries, or blackberries. Jam, compotes, or preserves are also great options. Enjoy!
Genoise Sponge Tips
- For best results, use a bain-marie when whipping the eggs. It’s essential in achieving volume and dissolving the sugar. I’ve experimented with and without using a bain-marie, and each time the genoise made with a bain-marie produces better results.
- When adding butter, it’s very easy to deflate the batter. Make sure the melted butter and batter are still warm. Cold temperatures will solidify the butter and deflate the batter. Fold very gently at this stage until just combined.
- Storing: Genoise sponge has a tendency to dry out quickly. Freeze for best results and thaw overnight in the fridge. I highly recommend using sugar syrup to add moistness. Mix 3 tablespoons of sugar with 1/3 cup of hot water. Use a pastry brush to lightly coat each layer.
More cake recipes:
Desserts
Easy Sponge Cake
Desserts
Matcha Cake (Green Tea Cake)
Desserts
Light and Fluffy Chiffon Cake
Desserts
Japanese Strawberry Shortcake
Soft and Fluffy Genoise Sponge
Genoise sponge (also called Genoese or Genovese cake) is a classic European sponge cake that's incredibly fluffy and light-as-air! Slice into layers and add any filling of your choice to create a delicious layer cake!
Equipment
Ingredients
Dry Ingredients
- 1 cup cake flour
- ⅔ cup sugar
- ¼ teaspoon salt
Wet Ingredients
- 4 eggs, room temperature
- 1 ¾ tablespoon butter, melted
- ⅓ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line the bottom and sides of the cake pan with parchment paper.
- Whip Eggs: In a large heat-proof bowl, add the eggs, sugar, vanilla, and salt. Place the bowl inside a larger bowl filled with hot water (bain-marie). Using a hand mixer, beat the eggs on high speed until soft, fluffy, and pale yellow ribbons form, about 8 to 10 minutes. Replace the hot water halfway through as it cools down. See Note 1.⅔ cup sugar, 4 eggs, ⅓ teaspoon vanilla extract, ¼ teaspoon salt
- Remove air bubbles: Reduce to the lowest speed and mix for 3 minutes to pop large air bubbles.
- Add Flour: Sift in the flour in three parts, gently folding after each time.1 cup cake flour
- Add Butter: To help incorporate the butter, mix 3 heaping spoonfuls of the batter into the warmed, melted butter. Next, gently fold the butter mixture into the batter. See Note 2.1 ¾ tablespoon butter
- Bake: Pour the batter into your cake pan and bake at 350°F until a toothpick inserted in the center comes out clean. For one 9-inch round pan, about 25 minutes. For two 6-inch round pans, about 18 minutes.
- Cool and slice: Remove all parchment paper and allow it to cool completely on a cooling rack. Slice into even layers using a leveler and top with fresh fruit and fill with cream. Enjoy! See Note 3 for the sugar syrup option.
Notes
Makes one 9-inch or two 6-inch genoise sponge cakes.
I highly recommend using a kitchen scale and the metric measurements provided for the best results. Click on “Metric” under the ingredients list to access gram measurements.
- Whipping eggs: It is essential the egg mixture is warm to the touch and the sugar is completely dissolved for this step, thus requiring a bain-marie. Replace with more hot water as the water cools. See step-by-step photos in the post for the proper ribbon stage. If you’re looking for a sponge cake that doesn’t require a bain-marie, try my Easy Sponge Cake recipe.
- When adding butter, it’s very easy to deflate the batter. Make sure the melted butter and batter are still warm. Cold temperatures will solidify the butter and deflate the batter. Fold very gently at this stage until just combined.
- Sugar syrup: Genoise sponge has a tendency to dry out quickly. I highly recommend brushing on a sugar syrup to add moistness. Mix 3 tablespoons of sugar with 1/3 cup of hot water. Use a pastry brush to lightly coat each layer.
- Storage: If decorated and filled, cover and store in an airtight container in the fridge for up to 3 days. Plain undecorated genoise sponge should be wrapped and stored in an airtight container in the freezer for up to 2 months for the best results. Thaw overnight before decorating.
Nutrition
Calories: 174kcal, Carbohydrates: 28g, Protein: 5g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 88mg, Sodium: 124mg, Potassium: 47mg, Fiber: 0.4g, Sugar: 17g, Vitamin A: 196IU, Calcium: 16mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Looks beautiful, great instructions but what size tin is required and is it large or medium eggs please
Hi I will be making my daughters wedding cake. I’m wondering if I can use this for stacking.
Thanks.
Mine turned out just like I was hoping for! Topped with some fruit and homemade whipped cream it’s an absolute dream. Thanks for the recipe!
A great Genoise Sponge recipe; it’s so fluffy and soft, perfect with chantilly cream and strawberry jam, lush 🙂
Oh yum – genoise sponge is just so light and airy, my favourite cake. I’ve always thought it would be really complicated to make but your instructions are so straightforward – thank you!
Gluten free success! I swapped the 1 cup cake flour with 2T cornstarch and remainder King Arthur GF AP and it turned out perfect. It did take a little longer to bake (I’m not sure if this is because of the flour, but even with a few more minutes, the texture was spongy with nice crumb) Also to make sure the GF wasn’t too dry, I brushed on a generous layer of simple syrup before I added whipped cream and fresh cherries. So delicious-thanks for a great recipe.
First time I’ve made this recipe, but not the last. Utterly delicious. Cake flour isn’t a thing in the UK, so I’ve used Caputo Pasticceria flour (available on Amazon) and it’s given me a great result. Now to see if there’s a chocolate version of this recipe!
Can this be made in a 1/2 or 1/4 sheet pan? I would like to cut it into 3″ circles. What would you suggest? And would the oven temp be the same or lower? Thank you.
I made this exactly as per the recipe and it sunk in the middle, it was still edible but sunken. What causes that to occur? I’d like to try it again.
Hi Jess, cakes that sink in the middle are most likely due to oven temperature but can also be caused by over or under-mixing. I’d suggest calibrating your oven if you haven’t done that recently and avoid opening the door while it’s baking.
can I flavor this with finely grated coconut and extract
Can you make this on a sheet pan?
This delicious treat was so light and fluffy! Way easier to make than I originally thought it would be. Next time, I might add strawberries on top!
This looks like a wonderful recipe ?
Mine didnt rise at all and i was only able to get 2 layers.. . What went wrong?
Hi Mary, can you describe what the batter looked like when you poured it into the pan? Was it airy and fluffy or was it a thin consistency?
Loved this genoise sponge recipe. We added strawberries and whipped cream. It was so light and flavorful
your instructions were so helpful and easy to follow. This is such a soft and fluffy cake! Love it.
Gave this a try for dessert this evening, and it does not disappoint! Turned out perfectly light, fluffy and delicious; easily, a new favorite recipe!
This genoise cake was so delicious and easy to make! It reminded me of angel food cake, but even better!
I love the fluffiness of this cake, and it looks delicious.
I am going to make this at home.
What size or weight should the eggs be?
This looks like an incredible recipe that’s easy to make! It will be perfect with fresh berries and whipped cream…I’ll be making this soon!
Will this sponge harden in the fridge because it’s butter based compared to oil?