Genoise Sponge or Genoese Cake

Genoise sponge, also known as Genoese cake, is a classic of French pastry but with origins rooted in Italian cuisine. This soft and light dessert is often used as a base for filled cakes and decorations. Here I present the basic recipe:

Ingredients

• 4 large eggs at room temperature
• 120 g granulated sugar
• 120 g sifted flour
• A pinch of salt
• 1 teaspoon vanilla extract (optional)
• 30 g unsalted butter, melted and cooled (optional)

Preparation

1. Preheat the oven to 180 °C (350 °F) and position the rack in the center. Prepare a baking pan by lining it with parchment paper or lightly buttering and flouring it.
2. In a large bowl, beat the eggs with the sugar and pinch of salt. Perform this operation with an electric whisk or using a stand mixer, until the mixture becomes puffy, foamy, and pale. This process is called “ribbon stage” and can take about 10 minutes of beating.
3. Add the vanilla extract to the mixture, if using this ingredient.
4. Gently sprinkle the flour over the beaten mixture, a little at a time, and incorporate it with an upward folding motion using a spatula. Be careful not to deflate the mixture.
5. If you choose to add the melted butter, do so at this point, pouring it along the side of the bowl and incorporating it slowly with gentle movements.
6. Pour the mixture into the prepared pan and level it with a spatula.
7. Bake for about 20-25 minutes or until the surface is golden and a toothpick inserted into the center of the cake comes out clean.
8. Once baked, let the genoise cool in the pan for a few minutes, then invert it onto a wire rack to cool completely before using.

Interesting Facts

The name “genoise” is a French adaptation of the term “Genoese,” and this recipe was probably inspired by Italian pastry techniques. Genoise is prized for its versatility: it can be flavored with various extracts, soaked with syrups or liqueurs, and used as a base for complex cakes such as opera cake or millefoglie.