Print

Genoise Sponge Cake

Three layers of Genoise sponge cake on parchment paper.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

Ingredients

Scale
  • 4 large eggs, room temperature
  • 1/2 cup + 1 1/2 tablespoons (120 g) granulated sugar
  • 2/3 cup + 4 1/2 tablespoons (120 g) all-purpose flour
  • 2 tablespoons (30 g) unsalted butter, melted and cooled

Instructions

  1. Preheat the oven to 355°F (180°C). Butter and flour an 8-inch (20 cm) round pan, then melt the butter in the microwave and let it cool.
  2. Prepare a bain-marie or water bath: pour some water into a saucepan and bring it over medium heat. Place the 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.
  3. Set the bowl over the simmering water, making sure the bottom does not touch the water. Keep beating the egg and sugar mixture with the whisk until it is frothy and whitish and reaches 104°F (40°C) on a cooking thermometer, or feels warm to the touch.
  4. Remove the bowl from the heat and beat with an electric hand mixer on high or medium-high speed until completely cooled and the mixture reaches the ribbon stage (it triples in volume and falls in thick trails).
  5. Add half of the sifted flour and fold it in gently with a rubber spatula from the bottom to the top. Add the remaining flour and fold until just combined, making sure the batter does not deflate.
  6. Add a few spoonfuls of the batter to the warm, melted butter and mix, then gently pour the blended butter mixture back into the rest of the batter and fold carefully.
  7. Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
  8. Bake until golden brown, 30-35 minutes. Check for doneness: a toothpick inserted into the center should come out clean.
  9. Remove the cake from the oven and let it rest in the pan for 5-10 minutes.
  10. Run a small knife around the edge of the pan if needed, flip the cake onto a cooling rack, and let it cool completely before slicing.

Notes

  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, and refrigerate it.

Nutrition

Find it online: https://www.bakinglikeachef.com/genoise-cake-recipe/