Classic Genoise Cake Recipe – Light, Airy Italian Sponge Cake

Genoise Cake Recipe – The Genoise cake is one of the foundational recipes in classical European baking. Originating in Italy and perfected by French pâtissiers, this sponge cake is known for its airy structure, delicate flavor, and incredible versatility.

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Unlike other sponge cakes that rely on chemical leaveners like baking powder, the Genoise cake gets its impressive rise entirely from whipped eggs—a technique that, when mastered, produces a beautifully light yet stable cake that can be layered, frosted, soaked, or molded into countless desserts.

Recipe Overview

• Cuisine: Italian / French

• Course: Dessert / Cake Base

• Servings: 10

• Calories: Approx. 165 per slice

• Prep Time: 20 minutes

• Active Baking Time: 25 minutes

• Resting/Cooling Time: 1 hour

• Total Time: 1 hour 45 minutes

Equipment Needed

• Stand mixer or handheld electric whisk

• Mixing bowls

• Spatula

• Sieve

• 8-inch round cake pan (or two 6-inch pans)

• Parchment paper

• Oven

• Cooling rack

• Small saucepan (if using clarified butter)

Ingredients

For the Genoise Sponge

• 4 large eggs (at room temperature)

• ¾ cup granulated sugar

• 1 cup all-purpose flour (sifted)

• 2 tbsp cornstarch (optional, for extra lightness)

• 3 tbsp unsalted butter (melted and cooled)

• 1 tsp vanilla extract (optional)

• Pinch of salt

Instructions

1. Prepare the Pan & Oven

1. Preheat your oven to 350°F (175°C).

2. Line the bottom of the cake pan with parchment paper.

3. Do not grease the sides—this helps the cake climb and rise.

2. Warm the Eggs and Sugar

1. Use a heatproof bowl and add the eggs and sugar.

2. Place the bowl over a pot of simmering water (double boiler method).

3. Whisk continuously until the mixture becomes warm—around 110°F (43°C).

4. Remove from heat.

This warming step helps the eggs whip up to maximum volume, which is crucial for the light texture.

3. Whip the Egg Mixture

1. Using a stand mixer, beat the warm eggs and sugar on high speed for 8–10 minutes.

2. The mixture should triple in volume and form thick ribbons when the whisk is lifted.

3. Add vanilla extract and mix for 10 seconds more.

Proper aeration is the heart of a great genoise—do not rush this step.

4. Fold in the Dry Ingredients

1. Sift flour, cornstarch, and salt together.

2. Add the flour mixture gradually to the egg mixture.

3. Gently fold using a spatula, lifting from the bottom to avoid deflating the batter.

4. Make slow, deliberate movements—this preserves the air bubbles.

5. Add Melted Butter

1. Mix a small scoop of batter with the melted butter.

2. Then pour this mixture gently back into the main batter.

3. Fold lightly until combined.

This prevents the butter from sinking to the bottom of the cake, ensuring an even texture.

6. Bake the Cake

1. Pour the batter into the prepared pan.

2. Tap the pan lightly to release large air bubbles.

3. Bake for 22–26 minutes or until the top springs back when touched.

4. A toothpick inserted into the center should come out clean.

7. Cool the Cake

1. Let the cake rest in the pan for 10 minutes.

2. Run a knife around the edges.

3. Invert onto a cooling rack and peel off the parchment.

4. Cool completely for 1 hour before slicing or layering.

A cooled genoise is easier to cut into layers and absorbs syrup better.

Nutrition (Per Serving)

(Approx. 10 servings)

Tips for the Best Genoise Cake

1. Use room-temperature eggs

They whip better and incorporate more air.

2. Don’t overmix

Over-folding deflates the batter and results in a dense cake.

3. Sift dry ingredients

Prevents lumps and adds lightness.

4. Add butter correctly

Mixing butter with a small portion of batter first prevents it from sinking.

5. Use syrup if you want extra moisture

Genoise is naturally a bit dry, making syrup an essential component for many fillings.

Serving Suggestions

• Pair with whipped cream

• Serve with chocolate mousse

• Layer with strawberries and cream

• Add mascarpone or pastry cream

• Frost with buttercream or ganache

Conclusion

The Genoise cake stands as a symbol of classical European baking—light, airy, and created through the artistry of whipping eggs to perfection. Its simple ingredient list makes it seem effortless, yet its elegance lies in the technique. Mastering this cake opens the door to countless dessert possibilities, from sophisticated layered cakes to delicate pastries