A genoise sponge is a light, fluffy, simple cake that works perfectly with fresh creams, fresh fruits and any juicy filling you can think of. It is simply made by using flour, sugar, eggs and a tiny bit of baking powder and the secret to its fluffiness lies in the whipping technique. You whip the eggs and sugar for long (about 10min!) until tripled in volume.
How to Achieve the Perfect Genoise Cake
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Cook time:
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- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
A genoise sponge is a light, fluffy, simple cake that works perfectly with fresh creams, fresh fruits and any juicy filling you can think of. It is simply made by using flour, sugar, eggs and a tiny bit of baking powder and the secret to its fluffiness lies in the whipping technique. You whip the eggs and sugar for long (about 10min!) until tripled in volume.
INGREDIENTS
- 6 large eggs, room temperature
- 1 cup (210 grams) white sugar
- 1 cup (130 grams) plain flour
- ½ tsp baking powder
METHOD
- 1)
Preheat the oven to 180C
- 2)
Line the bottom only of 2 x 8” pans (do not grease the sides)
- 3)
In the bowl of a stand alone mixer fitted with the whisk attachment, beat the eggs at medium for 1 min, starting on slow then increasing the speed.
- 4)
Gradually add the sugar while continuing to beat at medium then high speed, for about 8min or until the eggs and sugar have tripled in volume and are light, pale and fluffy.
- 5)
In a separate bowl, whisk the baking powder with the flour, then sift over the egg mixture in 3 times.
- 6)
Carefully fold it in, using a rubber spatula or a large metallic spoon, making sure not to deflate the eggs and that there are no pockets of flour at the bottom of the bowl.
- 7)
Pour batter into the 2 tins and bake for 25-28min until golden and springy to touch.
- 8)
Loosen the edges with a palette knife or a straight spatula and invert into a cooling rack.
Notes
When completely cool, slice each cake in half and fill with mascarpone cream and fruits.