Genoise Sponge Cake (4 Ingredients)

Quick Summary: This classic Genoise sponge cake uses just 4 ingredients (eggs, sugar, flour, and butter) and no baking powder. Whipping warm eggs and sugar to the ribbon stage is what gives this light Italian foam cake its airy rise and tender crumb.

Genoise cake is a staple in numerous European desserts, particularly in Italian and French cuisine. Nothing beats a Genoise layer cake filled with silky homemade whipped cream, luscious crème Chantilly, or rich chocolate whipped cream frosting.

What is Genoise sponge cake?

Génoise cake, also known as Genoese cake or Genovesa cake, is a light, airy Italian sponge cake made with whipped eggs, sugar, flour, and butter. Unlike many sponge cakes, it contains no chemical leavening. The volume comes entirely from whipped eggs.

Invented in 18th-century Genoa by pastry chef Giovan Battista Cabona, it is known in Italy as Pasta Genovese or Torta Genovese and in France as Pâte Génoise. It is similar to Pan di Spagna, another classic Italian sponge, but Génoise is enriched with butter, giving it a richer flavor and a more tender crumb.

What does Genoise taste like?

Génoise cake has a mild, gently sweet, egg-rich flavor with a subtle buttery note, closer to a delicate French sponge than to a heavy butter cake.

Its texture is light, airy, and slightly spongy, with a fine, even crumb that springs back when pressed. Because the flavor is so understated, Genoise is meant to be soaked in syrup and paired with cream or fruit, where it truly comes to life.

What is Genoise cake used for?

Genoise is a base cake rather than a stand-alone dessert, which is exactly why it is a pastry-kitchen staple. Its sturdy, sliceable crumb makes it the foundation for layer cakes, European tortes, and celebration cakes, and it can be baked thin and rolled into a Swiss roll or bûche de Noël.

Before filling, brush the layers with simple syrup or a flavored soaking syrup to add moisture, then fill and frost. It pairs beautifully with homemade whipped cream, crème Chantilly, French pastry cream, buttercream, chocolate ganache, or a layer of fresh fruit and jam.

Why you'll love this recipe

• Just 4 ingredients. Eggs, sugar, flour, and butter, with no baking powder or special equipment needed.
• Only 15 minutes hands-on. The oven does the rest, so it fits a busy baking day.
• The perfect layer cake base. Light, airy, and sturdy enough to slice into thin layers and fill.
• Endlessly adaptable. Turn it into vanilla, chocolate, or citrus Genoise with one small swap.
• An authentic Italian classic. A true torta Genovese is made the traditional foam-cake way.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: The authentic recipe calls for whole eggs that are not separated for egg whites and egg yolks. Bring large eggs to room temperature 45-60 minutes before you start.

• Sugar: Use granulated sugar or replace it with caster sugar if desired.

• Flour: You can use all-purpose flour. For the best results, swap it for store-bought or homemade cake flour. To make cake flour yourself, take 1 cup (125 g) of all-purpose flour, remove 2 tablespoons, and add 2 tablespoons of potato or cornstarch.

• Butter is an authentic ingredient for making Genoise sponge cake, but some recipes use vegetable oil instead. However, using butter not only adds richness to the cake's texture but also enhances its overall flavor. Opt for unsalted butter when following this recipe for optimal results.

Recipe variations

Traditionally, Génoise cake was made using the hot method, with the eggs and sugar warmed over a bain-marie (water bath) before whipping. Today, some recipes warm the mixture throughout whipping, while others heat it only briefly at the beginning.

The classic recipe is based on the number of eggs. For each 1.8-ounce (50 g) egg, use about 2½ tablespoons (30 g) sugar, ⅕ cup (25 g) flour, and butter equal to no more than 25% of the sugar's weight.

Modern versions often vary the ingredient ratios and include additional flavors, giving this classic sponge cake a contemporary twist.

• Flour: Opt for cake flour for the best results, but you can replace ⅛ of the flour with unsweetened cocoa powder to make chocolate Genoise.

• Butter: While the amount of butter doesn't usually exceed ¼ of the sugar's weight, some chefs suggest using more butter, for example, 1.8 oz. (50 g) of butter for a base of 4 eggs.

• Flavor: Play with flavors to create your cake. For vanilla Genoise, add scraped vanilla bean seeds, vanilla extract, or vanilla paste for extra flavor. Alternatively, add rose water, orange blossom water, coconut or almond extract, or citrus zest for a unique twist.

• Cocoa powder: Add unsweetened cocoa powder to the batter for a rich chocolate Genoise.

How to make Genoise cake

Step 1: Preheat the oven to 355°F (180°C). Butter and flour an 8-inch (20 cm) round pan, or butter and line the bottom and sides of the pan with parchment paper. Melt the butter in the microwave and let it cool.

Step 2: Prepare a bain-marie or water bath. Pour some water into a saucepan and bring it over medium heat. Place eggs and sugar in a large heatproof bowl or the bowl of a stand mixer, and whisk them together with a hand whisk a few times (photo 1).

Step 3: Place the bowl over the simmering water in the saucepan, ensuring the bottom of the bowl doesn't touch the water.

Pro tip: This step is essential for developing the volume by whipping eggs and assisting in dissolving the sugar. Be careful with the steam coming from the hot water.

Step 4: Continue beating the egg and sugar mixture with the whisk until it becomes frothy and whitish. Use a cooking thermometer to check the temperature of the mix. It must heat up to 104°F (40°C).

Pro tip: If you don't have a pastry thermometer, check the temperature with your finger. Knowing that the human body's temperature is 98.6°F (37°C), the good heat sensation on the finger should be warm and not hot.

Step 5: Remove the bowl from the heat and beat the preparation with an electric hand mixer on high or medium-high speed for 10 minutes until completely cooled (photo 2). 

Step 6: You can use a stand mixer with a whisk attachment or a hand whisk, but it will take longer than 10 minutes. The mixture should reach the ribbon stage (photo 3).

Pro tip: The batter at the ribbon stage has three main characteristics: the foamy yellow-whitish color, triples in volume, and falls in thick trails when lifted on the whisk from the mixture.

Step 7: Add half of the sifted flour to the egg mixture and delicately mix with a rubber spatula from the bottom to the top. Add the remaining flour and mix, ensuring the batter does not deflate.

Pro tip: With adding flour, mix the batter from bottom to top gently. Alternatively, you can delicately use the hand whisk, which helps avoid lumps. 

Step 8: Add a few spoonfuls of the batter to the warm melted butter and mix. This step lightens the batter, a process called "sacrificing" the batter. Gently pour the blended butter mixture into the remaining batter, then carefully mix.

Step 9: Pour the cake mixture into the prepared tin and smooth the top with an offset spatula or the back of a spoon (photo 4).

Step 10: Bake until golden brown, 30-35 minutes. Check the cake's doneness: a toothpick inserted into the center should come out clean.

Pro tip: Watch for the cake that slightly shrinks from the edges of the tin.

Step 11: Remove the Génoise sponge cake from the oven and let it stay in the pan for 5-10 minutes (photo 5).

Step 12: Run a small knife around the edges of the pan (if needed), flip it onto a cooling rack, and cool it completely. Finally, slice it (photo 6) or sprinkle it with icing sugar if desired.

Expert Tips

1. Make sure the recipe ingredients are at room temperature.
2. Weigh the flour with a digital scale, or use the spoon-and-level method.
3. Choose an 8-inch (20cm) round pan or springform pan. To recalculate the ingredients for a different pan size, use this simple cake pan calculator.
4. If you choose a cake ring wrapped in aluminum foil, or a smaller or larger baking pan, you must adjust the oven temperature and baking time. For sponge cakes made in molds over 8 inches (20 cm) and less than 3 inches (about 10 cm) high, bake at 356°F (180°C). For smaller and higher molds, use 302°F (150°C).
5. Don't open the oven door until the baking is complete. Otherwise, the cake will deflate.
6. Trim the top of the cake to level, if desired, and slice it into thin layers with a long serrated knife, a nylon thread, or a cake leveler. 
7. Brush the cake layers with simple syrup before filling and icing.
8. Make-ahead option: Make the cake 1-2 days in advance, wrap it in plastic film (aka cling film), and refrigerate it.

Storing & freezing

To store, cover the Genoese sponge with plastic wrap or store the cake in an airtight container in the refrigerator for up to 2-3 days.

Can you freeze Genoese cake? You can freeze it for up to 3 months. Wrap the cooled cake in plastic film, then aluminum foil, and store in the freezer at -13°F (-25°C) for 3 months. If the freezer is set to -0.4°F (-18°C), store the cake for up to 2 months. To thaw, bring the cake to the fridge overnight or to the counter for a few hours.

Troubleshooting tips

Why did my Genoise sponge not rise?

Cause: You skipped the bain-marie or did not beat the eggs and sugar enough to reach the ribbon stage. Fix: Whisk the eggs and sugar over a water bath, then continue whisking for 7-10 minutes until the mixture is fully aerated.

Why is my Genoise sponge dense?

Cause: The eggs and sugar were underwhipped, the flour was folded in all at once, or the melted butter was added too roughly, deflating the batter. Fix: Whip to the ribbon stage, sift the flour into the mixing bowl in small batches and fold gently, and lighten the butter with a little batter before adding it.

Why is my sponge cake not light and fluffy?

Cause: The eggs and sugar were not whipped long enough during the foaming stage. Fix: Beat the eggs and sugar over a bain-marie, whisking until the batter reaches the ribbon stage and triples in volume.

Recipe FAQ

What is Genoise cake made of?
Genoise cake is made with eggs, sugar, flour, and melted butter, which add moisture, texture, and flavor. It uses a special Genoise method, whisking eggs and sugar until foamy, resulting in a soft, fluffy texture upon baking.

What is the difference between Genoise and sponge cake?
Genoise and classic sponge cakes are made with flour, eggs, and sugar, without leavening agents, but the Genoise sponge uses butter to enhance its texture.

Is Angel food cake a Genoise?
Angel food cake and Genoise cake are different from each other. While Angel cake is made with egg whites, resulting in its distinctive white color, Genoise sponge cake uses whole eggs, which bring a yellow tint to the sponge.

Is Genoise cake dry?
Despite the added butter, the Genoise cake's texture tends to be dry and should be soaked with sugar or flavored syrup. Typically, it is filled with buttercream or other frosting options for added moisture and flavor.

Can we use this sponge cake dough for a rolled biscuit for a log?
This cake recipe can make a sponge for Swiss roll or jelly roll cakes. Just pour the batter onto a baking sheet lined with parchment paper, and spread it with an angled spatula. Bake until slightly browned.

What does Genoise mean?
Genoise (from the Italian città di Genova) refers to a whole-egg foam sponge cake first made in Genoa, Italy. The name points to its origin rather than a flavor, so a Genoise can be plain, vanilla, or chocolate.

How do you pronounce Genoise?
Genoise is pronounced "zhen-WAHZ" in French. In Italian, it is called Pasta Genovese or Torta Genovese.

Can you make chocolate Genoise?
Yes. To make a chocolate Genoise, replace about ⅛ of the flour with unsweetened cocoa powder and sift the two together before folding them into the whipped eggs.

Love sponge cakes? Try these next!

Love this classic European sponge cake? Check out these classic sponge cake recipes:

• Italian Mimosa Cake
• Vanilla Meringue Cake
• Lychee Cake
• Uruguayan Cake Chaja
• Jordgubbstårta (Swedish Strawberry Cake)
• Triple Berry Cake
• Fresh Fruit Cake
• Or browse all the cake recipes.

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.