sponge genoise recipe

Posted on


  • 6 massive eggs, at room temperature
  • 1 massive egg yolk, at room temperature
  • 3/4 cup (149g) King Arthur Baker’s Particular Sugar or granulated sugar, divided*
  • 1/4 teaspoon salt
  • 3/4 cup (90g) King Arthur Unbleached All-Objective Flour
  • 1 tablespoon cornstarch
  • 4 tablespoons (57g) butter, melted and barely cooled
  • 2 teaspoons vanilla extract or almond extract, or 1 teaspoon of every


  1. Preheat the oven to 350°F. Line two 9″ spherical cake pans, three 8″ spherical cake pans, or one 10″ x 15″ jelly roll pan with parchment. Or grease and flour the underside (however not the edges) of the pans.
  2. In a heatproof bowl, whisk collectively the eggs, egg yolk, 1/2 cup (99g) of the sugar, and the salt.
  3. Place the bowl over a saucepan of simmering water, ensuring the underside of the bowl isn’t touching the water.
  4. Whisk the combination consistently till the sugar has dissolved and it is simply heat to the contact, about 110°F. Take away the bowl from the saucepan.
  5. Utilizing an electrical mixer with the whip attachment, beat the combination on medium-high velocity till it turns into very mild and fluffy, about 5 minutes. It ought to double in quantity, be lighter in coloration, and be very thick; the batter ought to fall in ribbons from the beater, mounding atop the remaining batter earlier than progressively being absorbed.
  6. In a small bowl, whisk collectively the flour, cornstarch, and remaining 1/4 cup (50g) sugar.
  7. Utilizing very low velocity on an electrical mixer fitted with the whisk attachment or a hand whisk, gently fold the flour combination into the eggs a couple of third at a time.
  8. In a small bowl, stir collectively the butter and extract. Combine a couple of third of the flour/egg combination into the butter, then fold that again into the remaining batter.
  9. Spoon or pour the batter into the ready pan or pans, smoothing the floor. (This recipe makes about 600g of batter. If dividing into three 8” pans, use 200g of batter for every; for 2 9” pans, use 300g of batter for every.)
  10. Bake the cake(s) for 15 to twenty minutes for 3 8” pans or a jelly roll pan; for 2 9” pans, bake for 20 to 25 minutes. The completed cake shall be mild gold in coloration and spring again when touched evenly within the middle.
  11. Take away the cake(s) from the oven and funky within the pan for quarter-hour. Run an offset spatula or knife across the edges of the pan earlier than unmolding and transferring to a rack to chill utterly.
  12. As soon as utterly cool, take away the parchment paper from the underside of the cake(s), then fill and frost as desired. The cake pictured above is crammed with evenly sweetened whipped cream and sliced strawberries, topped with extra whipped cream and raspberries, and garnished with lemon zest and a sprig of thyme.
  13. Retailer leftover cake, nicely wrapped, at room temperature for as much as a day. Genoise will dry in a short time when left by itself; it is best to fill and end it as quickly as attainable. Retailer any cake topped and/or crammed with perishable elements within the fridge, nicely wrapped, for a number of days.

Leave a Reply

Your email address will not be published. Required fields are marked *