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Genoise Or Sponge Cake- Another recipe

8 inch genoise

8 inch genoise

I liked the recipe I recently posted for Genoise from Julia Child but became a little obsessed and wanted to find out more about this cake, there are so many variations, Julia’s recipe is great but I found another recipe I like a bit better. It is all a learning experience and I googled genoise and found a write up on wiki how with a video from Gourmet Magazine, the chef made it very simple and the cake turned out beautifully. In all fairness, when I made the other recipe I used a hand held mixer instead of my stand mixer to whip the eggs, although it is fine you get much better results when you use the stand mixer. The recipe makes either a 10 inch cake or two 8 inch round cakes. It’s as light as a feather and will be used for a birthday cake, that will be posted soon. I wanted to share the recipe and the video it’s simple and really good. Just one more option for you. The cake can be made in advance, wrapped well and frozen and allowed to thaw in the refrigerator over night.

Genoise – Gourmet Magazine

Makes One 10 inch round or Two 8 inch round cakes

6 eggs room temperature and soaked in warm water for 5 minutes, it will help aerate and you get a really wonderful rise.

2/3 cup sugar

1 cup cake flour, sifted first then measured

1 tsp salt

1 tsp vanilla extract

5 tbs unsalted butter melted and cooled

Pre heat oven to 350 degrees, grease or butter your baking pan or pans and line with parchment round, grease again and dust with flour. I used cooking spray for my pans.

Whip the eggs and sugar and vanilla on med/high or high for up to 10 minutes or until they form a ribbon (see video linked above). While eggs are whipping melt your butter and sift and measure your flour, add the tsp of salt to the measured flour. When eggs and sugar are light and fluffy, tripled in volume and have formed a ribbon transfer to a large wide bowl, your flour will be added in 3 installments, sift  approximately 1/4 of the flour on the eggs and fold in gently, now sift on half of the flour folding in, and then the rest of the flour is folded in. Take a big plop of the batter and mix into the melted butter, add to the rest of the batter folding in gently. Transfer to prepared pans and bake for 25-35 minutes depending on the size of the pans. The cake should be golden brown and will start to pull away from the sides of the pan. Allow to sit in pan for 10 minutes, run spatula or knife around pan edges and turn out onto cooling racks.

74 Comments Post a comment
  1. Wow, you have been busy in the kitchen lately! Hopefully that means your finger is on the mend? Take care.

    March 6, 2014
    • Thanks Stacey, yes I am doing physical therapy and when I am not in therapy I am tasked with trying to use my hand/finger as I normally would have before the injury. It’s going to be a very long road to recovery but I am trying and one way is to do what I love doing, cooking. I have to re learn to use the right index finger because I adapted to life without it. Not as easy as one would think.

      March 6, 2014
  2. Years ago, probably in the 60’s, I became enchanted with Genoise. The recipe I have is very basic.
    Beat 3 eggs with 1/2 c. sugar in a large mixing bowl. Set the bowl over hot water on the stove (not boiling). Beat on high until a ribbon forms and batter triples. Alternately fold in 1/2 c. flour and 2 T. melted butter. Pour batter into an 8 inch greased cake pan. Bake 10 mins. at 375 degrees F then 10 mins. at 350 degrees F. My recipe suggests slathering it with “sinfully delicious buttercream frostings” and suggested apricot as a flavor. I’ve made this and it turns out well. I do, though, like the addition of salt and vanilla in yours.

    March 6, 2014
    • The recipe is doubled so it really is the same recipe you use except there is a little more butter and the salt and vanilla. They bypassed the beating over water. I love a nice sponge with fruit and whipped cream. I really like apricot and can’t wait for summer, I want to make apricot jam. Thanks so much.

      March 6, 2014
  3. Lovely recipe Suzanne! I love genoise (sponge) cakes, so delicious! Definitely need to give your recipe a go! 🙂

    March 6, 2014
    • This recipe is a little more straight forward than Julia’s I like it a lot. Thanks so much.

      March 6, 2014
  4. Lovely recipe! I simply love love looove sponge cake.

    March 6, 2014
  5. Liz #

    Oh how I love when others get obsessed with recipes, too 🙂 Sponge cake seems a perfectly legit obsession. Dreamy. I’d never turn down a chocolate cake, but the white ones are my favorites.

    Do you have birthdays (or bake sales) going on or are you just collecting cakes?

    March 6, 2014
    • I love having baked goods and dough in my freezer but this cake (which is in the freezer now) will be for a birthday party next week. Thank you so much.

      March 6, 2014
  6. Each of your cakes look more tasty than the last. I will share with my baking friends.

    March 6, 2014
  7. This looks like a great basic – and quite simple too, which is always a bonus. I’m loving your new pug-inspired background too! 🙂

    March 6, 2014
    • It is, very basic and simple, the ingredient list is easy to remember, (I didn’t even have to refer to a recipe) and watching that video really helped too! Thanks, I love all things pug!!

      March 6, 2014
  8. You sound just like me, I am always studying and researcing classic recipes and their processes. I’m so intrigued by it, especially when I want to create a daunting task of veganizing them, haha! The cake looks really beautiful and tender. I’m loving the look of your blog too!!

    March 6, 2014
    • You are so good at veganizing recipes successfully, mouthwateringly. Yes, I do love to research recipes, that is what I love about cooking, the possibilities are endless and really any recipe no matter how good I feel can be made better somehow, well most recipes. Thanks so much Brandi!

      March 6, 2014
  9. I’ll have to check it out. My girls like cakes with frosting and this looks like it would make for a nice and light sponge cake. I will look at the video and maybe even get my 11-year old to help me! Thanks for sharing! 🙂

    March 6, 2014
    • I am doing a birthday cake with it, strawberries and a stable whipped cream/mascarpone frosting. It’s really good with just fruit and cream or frosting. Very versatile. Thank you!

      March 6, 2014
  10. Boy does that cake look good. I also love that you included the video. Great tips on there — especially about soaking the eggs!
    Jessica

    March 6, 2014
    • I love that video, it’s so helpful. Really well made, after watching it I didn’t even need a recipe in front of me to make the cake. Thanks so much.

      March 6, 2014
  11. Your cake is perfect birthday cal

    March 6, 2014
  12. I know this is a great Genoise recipe. Without the butter, it is a great sponge cake recipe.
    BTW: I was not able to respond to your last comment on crème pâtissière discussion… it was not Julia’s recipe, but of a famous pastry chef’s on Julia ‘s show.

    March 6, 2014
    • I love Genoise or sponge cake. This I think is the recipe I will use from now on, I really liked it Thanks so much Fae!

      March 6, 2014
  13. Lol…pressed reply a little to quick on accident! 😛 as I was trying to say in the previous comment…you cake is perfect to be used as a birthday cake…so versatile!

    March 6, 2014
    • LOL, thanks so much. It will make a lovely birthday cake with strawberries and whipped cream icing!

      March 6, 2014
  14. I’ve not made a genoise cake before, but it looks very good – a project for the weekend! Is your cake flour what we would call self-raising – the type with a raising agent already added?

    March 6, 2014
    • No, cake flour is regular flour mixed with corn starch/flour. To make cake flour for every cup of flour remove two tbs of the flour and replace with corn starch/flour. It is lighter than regular All purpose flour. The only leavening in this cake is the eggs. Thanks so much.

      March 6, 2014
      • Thanks – good thing you put me straight on that or the cake could have been a disaster!

        March 7, 2014
  15. The genoise looks lovely and I am looking forward to seeing it when you transform it into a birthday cake. I see from an earlier reply to a comment that your finger is not yet better and that the road to recovery may be a long one – so sending you good wishes across the ocean. 😉

    March 6, 2014
    • Thank you, it will be about a year or so before I see any real change in my finger, unfortunately the injury was acute and the finger is severely damaged. No quick fix unfortunately, The cake is so nice, would actually make a wonderful Victoria Sponge. Thanks again,

      March 6, 2014
  16. Oh this sponge looks utterly perfect – you must be so proud! And I can’t wait to see the finished bday cake 🙂

    March 6, 2014
    • I am very happy with how it turned out. Thanks. Can’t wait to finish it! Thanks so much.

      March 6, 2014
  17. I love genoise, Suzanne. What is new to me in this recipe is the soaking of the eggs and using melted butter. It is really worth a try, since I usually beat the eggs in a baigne marie and this looks much simpler as a method. Thanks for sharing, great tips! Happy to hear from other comments that your finger is recovering. Finally!

    March 6, 2014
    • I had never heard of soaking the eggs either but I have to say the beaten eggs were so perfect, they tripled in volume and in my opinion produced a great cake. I also love that you don’t have beat the eggs over hot water. Just one more step I was glad to omit. The butter is really wonderful in the cake, makes it just a little more moist and rich. Thanks you very much.

      March 6, 2014
  18. Fig & Quince #

    The cake looks fabulous and I’m glad to hear it’s good for your finger as well!

    March 6, 2014
  19. I love sponge cake, this is an easiest cake to make in limited time, thanks sharing!

    March 7, 2014
    • Me too Mochi, you are so right, they are so easy to make. Thank you so much.

      March 7, 2014
  20. Beautiful Suzanne! I should give this a try… You have me hungry for genoise… I’m so happy to see you baking again!! xx

    March 7, 2014
  21. I love a good genoise. I take it your finger is feeling better? We’ve missed your baking 🙂

    March 7, 2014
    • Thanks Susan, no the finger isn’t really better Have physical therapy 3x a week with a little headway but it’s hard to see any progress. I am trying to use my hand/finger as i normally would even though it’s not normal. Oh well, I am trying.

      March 7, 2014
  22. When did the pugs and pears go up Suzanne? They look absolutely fantastic – love the style and that shade of green on the pears is just gorgeous!
    This new genoise recipe sounds beautiful and I look forward to giving it a try over the coming weeks when I get a chance and the family is in need of cake!
    Hope that the finger becomes accustomed to doing all the things it used to in the kitchen very soon… you must be sooo over it by now?! Thinking of you…

    March 7, 2014
    • Thank you, just put the pug and pear up a little over a week ago. Azita from Fig and Quince is the artist. She is amazing. I love this cake, can’t wait to fill and frost for the family!!

      March 7, 2014
      • Azita is so talented! I love what she’s done and so happy to see that the pugs are back on your gorgeous blog! 🙂
        Look forward to seeing the finished cake soon!

        March 7, 2014
      • I’m making your genoise right now Suzanne! Very exciting… can’t wait to taste it and see how it turns out. It’s definitely a whole teaspoon of salt isn’t it? Most cake recipes I have take only a pinch or so of salt, so I’m a little worried it might be too salty – though you’ve tried and tested, so I trust your judgement! I’ll let you know how I go. Margot 🙂

        March 9, 2014
      • Margot, I followed the recipe exactly and it wasn’t too salty. salt is always something that you can adjust to your taste so if you think it could be too much add less, maybe 1/2 tsp. i didn’t find it salty but if you are sensitive to salt maybe you might. Please let me know how it turns out.

        March 9, 2014
      • Also, its a double recipe. Making 2 8 inch layers or a 10 inch cake so salt would be more than normal.

        March 9, 2014
      • You’re absolutely right Suzanne, I ended up going with ½ a teaspoon of salt and found that it would have been fine with the whole teaspoon. The cake disappeared within minutes of it hitting the table, despite my feeling that technique-wise I need a little practice. It tasted really yummy (filled with strawberry jam and whipped cream and dusted on top with powdered sugar), but I think I deflated it too much while folding in the flour… kept coming across little pockets of dry flour, which I continued to fold in… plus I think my butter may have still been a little warm… I’ll try it again this weekend and see if I can improve on my first attempt! The family absolutely loved it, so thanks so much for your great recipe and tips! 🙂

        March 11, 2014
      • It sounds like it turned out great, my first attempt was about like a pancake, a disaster.For me it took several times to get it right, It will deflate a bit when you fold in the flour and the butter has to be completely cool and mixed with a plop of batter before adding to the rest of the batter and once you are more familiar with the recipe you will find you work fast and the faster you work the better the results IMHO. Sounds like you really did a great job and the cake was a success and thank you so much for making this recipe.

        March 11, 2014
  23. First of all I should have know Azita was behind your sweet pug and pear! I love it! 🙂 Now, for the cake, it only has six ingredients and I can’t think of anything I like better than a light as a feather sponge cake! Looking forward to your birthday cake post too. Want to see how you crown such a delightful cake.

    March 7, 2014
    • Thanks so much, yes this cake is so light you would barely know it’s there. I just wish there were fresh strawberries at the farmers market for the cake, will just have to make due.

      March 8, 2014
  24. I’ve given up desserts for Lent but now you’ve made me crave a really good sponge cake. My grandfather used to make a Victoria sponge and fill it with strawberry jam and whipped cream – and then dust the top with icing sugar. It was PERFECTION! I had to laugh when I read that you’d found a better version that Julia’s because it made me wonder if Julia was reading this from above or afar – and tutting about your comment!

    March 7, 2014
    • Every year for lent that was what I gave up only because my parents wouldn’t let me give up vegetables or liver and onions. I love Victoria sponge which is close to what I am going to do for the birthday cake. I know I feel as though I have blasphemed, Its true though I like this recipe and the technique better than Julia’s. I feel like a big hammer is going to come down on me. Thanks so much,

      March 8, 2014
  25. Never knew that about keeping eggs in warm water. Must remember that for when I use them next time. Not that I’ve been baking much. Can’t seem to get my head around it.
    How’s your hand, btw? Do hope you’re well.

    March 7, 2014
    • Thanks Johnny. I never knew that about the eggs either until I saw the video. I don’t know how much of a difference it makes but those eggs whipped up like a dream.
      I am in physical therapy/torture. I can now slightly bend my finger whereas before I started therapy i couldn’t at all. A little progress, thank you so much for asking.

      March 8, 2014
  26. Delicious looking cake!

    March 7, 2014
  27. Your cake is a masterpiece! I’ve meant to make one of these (for a long time) you have inspired me! BTW,love your pug background!

    March 8, 2014
    • Linda, thank you!! It seems like it’s been forever since we have communicated, so good to see you.

      March 8, 2014
  28. Ali #

    That looks so delicious…now I have a craving for something sweet!

    March 8, 2014
  29. Wow, I realized I’ve missed a lot of your recent recipes. This cake looks beautiful & spongy, perfect for a birthday cake! Do you think it’s possible to do without a stand mixer or hand-held mixer? I have just an immersion blender and might just try it out.

    March 9, 2014
    • If you have strong arms and stamina a wire whisk will do the trick. I don’t know if an immersion blender would work, it’s probably the only kitchen tool I don’t own, LOL. Let me know if you try the immersion blender and if it whips those eggs enough. Watch the video so that you can see how they need to look at the ribbon stage. This cake was made years ago without the gadgets, only a whisk and strong arm. I remember helping my Mom whisk eggs we took turns when our arms felt like they were going to drop off. Thanks so much.

      March 9, 2014
  30. This sponge cake looks perfect! My mother and I used to be able to make the most incredible sponges in Scotland, but for whatever reason, they don’t turn out here in the US! You’ve given me hope and I will have to give it another try! Thanks, Suzanne!

    March 10, 2014
    • I think it is the quality of the ingredients, freshness etc.. eggs, butter etc… I have heard the same thing numerous times. This cake did turn out well, so light. I love sponge. Thanks so much Christina!

      March 10, 2014
  31. sprinklesandsauce #

    this sponge cake looks excellent! we need to try it out! love your pugs wallpaper btw! 😉

    March 12, 2014
    • Thanks so much, I am a little obsessed with pugs, I guess you can tell. The genoise is an excellent recipe. It will be my go to from now on.

      March 12, 2014
  32. Lorna Nanda #

    Hi there, what size eggs do you use please?

    Many thanks, Lorna

    May 1, 2016
  33. The cakes look more tasty. I’ll try to make this one..

    February 12, 2017

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