Genoise Cake Recipe
Follow this recipe to prepare a classic Genoise Cake, a light and airy sponge cake that's a staple in European pastries.
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
This cake can be used as a base for many pastries such as Tiramisu or layered with fresh cream and berries.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 25gProtein: 5gFat: 11gSaturated Fat: 6gCholesterol: 135mgSodium: 80mgPotassium: 55mgSugar: 14gVitamin A: 18000IUCalcium: 200mgIron: 0.2mg
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