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Soft genoise sponge sliced into layers.
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5 from 144 votes

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: European, French, Italian
Servings: 8
Calories: 174kcal

Ingredients

Dry Ingredients

Wet Ingredients

  • 4 eggs room temperature
  • 1 ¾ tablespoon butter melted
  • 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
    Stages of whipped eggs for genoise sponge.
  • Remove air bubbles: Reduce to the lowest speed and mix for 3 minutes to pop large air bubbles.
    Final ribbon stage of whipped eggs for genoise sponge.
  • Add Flour: Sift in the flour in three parts, gently folding after each time.
    1 cup cake flour
    Cake flour sifted into genoise batter and gently folded in.
  • 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
    Butter mixture added to genoise sponge batter.
  • 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.
    Fluffy genoise cake batter poured into a cake pan lined with parchment paper.
  • 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.
    Soft genoise sponge sliced into layers.

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.
  1. 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. 
  2. 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.
  3. 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 ⅓ cup of hot water. Use a pastry brush to lightly coat each layer.
  4. 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