If you are in the mood for a light and airy dessert, this Genoise Cake is the perfect choice. Known for its delicate sponge texture, Genoise cake is a classic that can be enjoyed on its own or with your favorite fillings and toppings. Unlike other cakes, it doesn’t rely on chemical leavening agents but rather on the volume of whipped eggs, making it a unique and delightful baking experience.
Tips to make the Genoise Cake recipe:
1. Warm the Eggs: Begin by gently warming the eggs and sugar mixture over a double boiler. This helps to dissolve the sugar and allows the eggs to whip up to greater volume. Be sure not to overheat, as this can cook the eggs.
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2. Whip to Ribbon Stage: Whip the egg and sugar mixture until it reaches the “ribbon stage” — when you lift the whisk, the batter should fall back in a ribbon that holds its shape for a few moments. This aeration is crucial for a light sponge.
3. Fold Gently: When incorporating the flour into the whipped eggs, fold gently with a spatula. Over-mixing can deflate the batter, resulting in a denser cake. Use a “cut and fold” technique to keep the batter airy.
4. Use Melted Butter: Fold in melted, cooled butter at the end. This adds richness to the cake while maintaining its delicate texture. Ensure the butter is well-mixed but avoid over-stirring.
5. Bake Immediately: Once your batter is ready, bake it immediately. Letting the batter sit can cause it to lose volume, leading to a flatter cake. Preheat your oven and prepare your baking pan beforehand to streamline the process.
How to Make Genoise Cake Recipe?
Genoise Cake Recipe
Equipment
- 1 Mixing bowl For mixing the batter
- 1 Whisk or electric mixer For beating the eggs and sugar
- 1 8-inch cake pan For baking
Ingredients
- 4 Large eggs At room temperature
- 120 g Granulated sugar
- 120 g All-purpose flour Sifted
- 60 g Unsalted butter Melted and cooled
- 1 tsp Vanilla extract
- 1 pinch Salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
- In a mixing bowl, beat the eggs and sugar with a whisk or electric mixer until the mixture is thick and pale, and has tripled in volume.
- Gently fold in the sifted flour and salt in three batches, ensuring not to deflate the batter.
- Pour a small amount of batter into the melted butter, add the vanilla extract, and fold this mixture back into the main batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Notes
Nutrition
Making a genoise cake might seem a bit challenging at first, but with patience and attention to detail, you can master it. This light and fluffy sponge cake is truly versatile and serves as a great base for many desserts. Whether you enjoy it with a simple dusting of powdered sugar, filled with cream and fruit, or layered with decadent frosting, the genoise cake is sure to be a delightful treat for any occasion.
Remember, the key to a perfect genoise cake is properly beating the eggs and gently folding in the flour to maintain the light texture. Don’t be afraid to experiment with flavors and fillings to make it your own. Happy baking, and enjoy your delicious creation!
