4-ingredient Genoise Sponge Cake

Enjoy this 4-ingredient Genoise sponge cake recipe for a classic Italian cake - torta Genovese. Light, airy cake, sliced into layers, it makes perfect layer cakes for a birthday or other celebrations.

Nothing beats a Genoise layer cake filled with silky homemade whipped cream, luscious creme Chantilly, or rich chocolate whipped ganache. And when topped with fresh fruit, it will surely steal the show.

Jump to:

• What is Genoise?
• Genoise cake recipe
• Ingredients
• Recipe variations
• How to make Genoise cake
• Expert Tips
• Storage instructions
• Troubleshooting
• Recipe FAQ
• Love sponge cakes? Try these next!
• Recipe card
• Comments

Are you wondering how to make a fluffy genoise sponge cake that will wow your guests? With only four ingredients and 15 minutes of hands-on time, you can master the art of the Italian classic.

Genoise cake is a staple in numerous European desserts, particularly in Italian and French cuisine.

What is Genoise?

Classic Genoise cake, also called Genoese cake or Genovesa cake, is a soft, airy, and fluffy sponge cake of Italian origin made with whipped eggs, sugar, flour, and butter.

The cake was invented in the 18th century by the Genoese pastry chef Giovan Battista Cabona for the Embassy of the Republic of Genoa. Named after the Italian city of Genoa (here is the genoise meaning), it is known as Pâte Génoise, Pasta Genovese, or Torta Genovese.

Italian Génoise cake (pronounced "zheyn-wahz' in the French way) is very similar to another Italian classic - the light sponge cake Pan di Spagna.

Both are made without a leavening agent (baking powder or sodium bicarbonate) but with the presence of butter for the Genoise sponge.

Genoise cake recipe

• The genoise recipe, or ricetta genovese in Italian, is easy and quick to make.

• This soft and fluffy cake doesn't use chemical leaveners. It rises due to whipping warm eggs with sugar for a long time until a delicate foam is formed. This particular genoise method has earned the cake its nickname - the foam cake.

• It makes the perfect cake base for creating a delicious sponge layer cake.

• Buttery sponge cake is rich in flavor and taste due to added butter, yet airy and light in texture, making it the perfect dessert for any occasion.

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, aka plain flour, in the UK. 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 of flour, and add 2 tablespoons of potato or cornstarch.

• Butter is an authentic ingredient for making Genoise sponge cake, but there are recipe variations that incorporate vegetable oil. However, the use of butter not only brings richness to the cake's texture but also enhances the overall flavor of the cake. Opt for unsalted butter when following this recipe for optimal results.

Recipe variations

Initially, the cake was made hot when all the ingredients were added to a bowl over boiling water (bain-marie or water bath).

Nowadays, some recipes require warming up the sugar and egg mixture for the entire period of whipping, while others - only for part of it.

The authentic Genoise sponge recipe calculates ingredients based on the number of eggs. For each egg of about 1.8 oz. (50 g), you should take 2 ½ tablespoons (30 g) of sugar, ⅕ cup (25 g) of flour, and butter - no more than 25% of the weight of sugar.

But today, with different ingredient ratios and exciting new additions, this classic recipe has been taken to the next level.

1. 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.

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

3. 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 some rose water, orange blossom water, coconut or almond extract, or citrus zest to add a unique twist.

4. 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 degrees F (180°C). Butter and flour an 8-inch (20 cm) round pan; or butter, and line the pan's bottom and sides 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 eggs with sugar using a hand whisk a few times (photo 1).

Step 3. Place the bowl over the saucepan with the simmering water, ensuring the bottom 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 eggs and sugar mixture with the whisk so that it becomes frothy and whitish. Using a cooking thermometer, 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 the 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 butter and is called "sacrificing" the batter. Gently pour the blended butter mixture into the rest of the batter and 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 it until golden brown for 30-35 minutes. Check the doneness of the cake: a toothpick inserted in 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 a 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 smaller or larger baking pans, 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, stick at 180 degrees C. For smaller and higher molds, use 150 degrees 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.

Storage instructions

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 a maximum of 2 months.

To thaw, bring the cake to the fridge overnight or to the counter for a few hours.

Troubleshooting

Why did my genoise sponge not rise?

Reason: You may have omitted the bain-marie or water bath step and/or didn't beat the eggs and sugar sufficiently to achieve the ribbon stage.

To avoid this, follow the proper process of whisking the eggs and sugar together over a water bath, and continue whipping for at least 7-10 minutes to aerate the mixture thoroughly. This will ensure that your genoise sponge rises adequately and has a soft and fluffy texture.

Why is my genoise sponge dense?

Reason: You probably didn't foam the eggs and sugar mixture enough and/or folded all the flour at once. Also, you could harshly add melted butter that deflated the cake batter.

To avoid this, follow the recipe instructions carefully and pay attention to critical steps and whisking techniques. Sift flour into the mixing bowl in small batches and mix gently. To add the melted butter, first, carefully blend it with the cake batter.

Why is my sponge cake not light and fluffy?

Reason: One of the main reasons for its lack of lightness and fluffiness is insufficient mixing, particularly during the foaming stage, where eggs and sugar must be whisked for an extended period.

To avoid this, whip the eggs and sugar over a bain-marie or water bath before continuing to whisk until the batter has reached a ribbon stage.

Recipe FAQ

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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Recipe card

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.