📝 About This Recipe
Originating from the city of Genoa, this Italian-born cake was perfected by French pastry chefs to become the quintessential base for elaborate tortes and layer cakes. Unlike standard sponges, the Génoise relies on the skillful aeration of whole eggs and sugar over a warm bain-marie to achieve its signature light, springy texture and rich buttery finish. It is a sophisticated, versatile masterpiece that acts as a perfect canvas for syrups, creams, and fresh fruits.
🥗 Ingredients
The Cake Base
- 4 Large Eggs (at room temperature)
- 125 grams Granulated Sugar (superfine or caster sugar preferred)
- 125 grams Cake Flour (sifted twice for maximum aeration)
- 30 grams Unsalted Butter (melted and cooled slightly)
- 1 teaspoon Vanilla Bean Paste (or high-quality extract)
- 1/4 teaspoon Fine Sea Salt
For Pan Preparation
- 1 tablespoon Unsalted Butter (softened for greasing)
- 1 tablespoon All-Purpose Flour (for dusting the pan)
Optional Simple Syrup (for assembly)
- 100 milliliters Water
- 100 grams Granulated Sugar
- 1 tablespoon Kirsch or Grand Marnier (optional liqueur for flavor)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease an 8-inch (20cm) round cake tin with softened butter, line the bottom with parchment paper, then flour the sides, tapping out any excess.
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2
In a small saucepan, melt the 30g of butter over low heat. Once melted, stir in the vanilla bean paste and keep it in a warm spot so it stays liquid but isn't hot.
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3
Create a bain-marie by bringing an inch of water to a gentle simmer in a saucepan. Place a large, heat-proof mixer bowl over the steam, ensuring the bottom of the bowl does not touch the water.
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4
Combine the 4 eggs, sugar, and salt in the mixer bowl. Whisk constantly by hand until the mixture reaches 110°F (43°C) and the sugar has completely dissolved. It should feel warm to the touch and look slightly pale.
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5
Remove the bowl from the heat and attach it to your stand mixer fitted with the whisk attachment. Beat on medium-high speed for about 8-10 minutes.
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6
Continue beating until the mixture has tripled in volume and reached the 'ribbon stage'—when you lift the whisk, the batter should fall back into the bowl in a thick ribbon that holds its shape for several seconds before disappearing.
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7
Sift one-third of the cake flour over the egg mixture. Using a large silicone spatula, gently fold the flour in using a 'cut and fold' motion, being careful not to deflate the air bubbles.
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8
Repeat with the remaining flour in two more additions, folding only until no streaks of flour remain.
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9
Take a cup of the aerated batter and stir it into the warm melted butter. This lightens the butter so it doesn't sink to the bottom of the main batter.
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10
Gently fold the butter mixture back into the main batter until just combined. Stop immediately once incorporated to preserve the volume.
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11
Pour the batter into the prepared tin from a low height to avoid trapping large air pockets. Smooth the top gently with an offset spatula.
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12
Bake for 25-30 minutes. The cake is done when it is golden brown, the sides have slightly pulled away from the tin, and the center springs back when lightly pressed.
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13
Let the cake cool in the tin for 5-10 minutes, then run a thin knife around the edge and invert it onto a wire rack to cool completely.
💡 Chef's Tips
Always use a kitchen scale for precision; Génoise is a chemistry-heavy cake where ratios matter. Never skip the bain-marie step; warming the eggs allows them to reach maximum volume and stabilizes the foam. When folding, use a large metal spoon or a flexible spatula and move in a figure-eight motion to keep the batter light. If your cake is dry, it’s likely overbaked; start checking 5 minutes before the timer goes off. For the best slicing results, wrap the cooled sponge in plastic wrap and refrigerate overnight before cutting into layers.
🍽️ Serving Suggestions
Slice into three layers and brush with simple syrup before filling with Chantilly cream and fresh strawberries for a classic Fraisier-style cake. Serve a simple slice alongside a hot cup of Earl Grey tea or a rich Espresso. Layer with lemon curd and toasted meringue for a bright, citrusy summer dessert. Pair with a glass of sweet Moscato d'Asti or a light Prosecco to complement the delicate texture.