Description
A classic Italian sponge cake that’s light and airy, perfect for stacking with fresh fruits and whipped cream.
Ingredients
Scale
- 4 large eggs, room temperature
- 120g (½ cup + 1 tbsp) granulated sugar
- 120g (1 cup) cake flour, sifted
- 30g (2 tbsp) unsalted butter, melted and cooled
- 1 tsp vanilla extract (optional)
Instructions
- Prepare your tools and ingredients: Start by preheating your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. This ensures easy release and even baking. Use eggs that are truly at room temperature—this helps them whip to maximum volume. I like to place them in warm water for 10 minutes if I forget to set them out.
- Whip the eggs and sugar: In a large mixing bowl, combine the eggs and sugar. Using a hand or stand mixer, beat the mixture on high speed for 8 to 10 minutes, or until it triples in volume and becomes pale and thick. You’ll know it’s ready when the batter falls in thick ribbons and slowly dissolves on the surface. This stage is crucial—this is where you’re building the structure and height of your Genoise sponge.
- Fold in the flour: Sift the cake flour over the egg mixture in two additions. Gently fold with a spatula after each addition, taking care not to deflate the air you worked so hard to create. Use a lifting-and-turning motion rather than stirring.
- Add melted butter and vanilla: Take a small amount of the batter and mix it with the cooled melted butter. Then gently fold this back into the main batter, along with the vanilla extract if using. This step helps incorporate the butter evenly without deflating the batter.
- Bake the cake: Pour the batter into your prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to remove large air bubbles. Bake for 25–30 minutes or until the top is golden and the center springs back lightly when touched. A toothpick inserted into the center should come out clean.
- Cool and release: Let the cake cool in the pan for 5–10 minutes before turning it out onto a wire rack. Peel off the parchment and allow it to cool completely before slicing or decorating.
Notes
- Make sure to use eggs at room temperature for better volume.
- If you want to add flavors, consider incorporating citrus zest or almond extract.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 100 mg