Génoise

 Génoise is a classic French/Italian-style light sponge cake made mainly from eggs, sugar, and flour, with little or no chemical leavening. The air whipped into the eggs gives it its characteristic fluffy texture.

🍰 Basic Génoise

Ingredients

  • 4 large eggs
  • 120 g sugar
  • 120 g all-purpose flour
  • 30 g melted butter — optional
  • 1 tsp vanilla
  • Pinch of salt

Method

  1. Heat oven to 175°C. Grease and line a 20-cm cake pan.
  2. Beat the eggs and sugar over a bain-marie until warm, then whisk at high speed until very pale, thick, and tripled in volume.
  3. Sift in the flour and gently fold it in without deflating the eggs.
  4. Fold in the melted butter and vanilla, if using.
  5. Pour into the pan and bake about 20–25 minutes, until golden and springy.
  6. Cool, then slice horizontally into layers.

✨ The secret

The génoise gets its rise almost entirely from whipped eggs, so the folding step is crucial. Fold gently but thoroughly—too much mixing and you'll lose the air.

It's excellent with chantilly cream and strawberries, chocolate ganache, pastry cream, or simply brushed with a flavored syrup.

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