Genoise Sponge

A light classic European sponge cake made by whipping eggs and sugar for aeration.

Genoise relies on air whipped into the eggs rather than chemical leaveners for its structure.

Ingredients

• 50 g cornstarch (⅓ cup)

• 110 g all-purpose flour or cake flour (¾ cup)

• 4 large eggs

• 2 egg yolks

• 130 g sugar

• 30 g clarified butter (2 tbsp melted butter)

• 2 tsp lemon juice

• 2 tsp water

• 1 tsp vanilla extract or vanilla sugar

• Pinch of salt

Before You Start

• Eggs should be room temperature

• Do not overheat eggs while whipping

• Fold gently to preserve volume

Method

1. Prepare the Oven and Pans

Preheat oven to 350°F (175°C).

Prepare two 6-inch cake pans by lining the bottom with parchment paper.

2. Beat the Eggs

In the bowl of a stand mixer combine:

• whole eggs

• egg yolks

• sugar

• vanilla

• pinch of salt

Beat on medium-high speed for 15–20 minutes.

The mixture should become very pale, thick, and fluffy.

This stage is called the ribbon stage.

3. Add Lemon Juice and Water

Add the lemon juice and water slowly while mixing.

This helps stabilize the foam and keeps the batter light.

4. Fold in the Flour

Sift together:

• cornstarch

• flour

Add the flour mixture in three additions, gently folding with a spatula.

Fold carefully to avoid deflating the batter.

5. Incorporate the Butter

To prevent the butter from sinking:

1. Mix a small amount of batter with the melted clarified butter.

2. Once combined, gently fold this mixture back into the batter.

Mix briefly until just combined.

6. Bake the Cake

Divide the batter evenly between the prepared pans.

Bake at 350°F for 15–20 minutes.

The cake is ready when:

• the top is light golden

• a toothpick inserted comes out clean

The texture should be light with a fine crumb.

Let the cakes cool completely before removing from the pans.

How to Make Clarified Butter

1. Cut 1–2 sticks of unsalted butter into small pieces.

2. Melt the butter in a saucepan over medium heat.

3. A foamy layer will appear on top — skim it off.

4. Continue simmering until the butter turns light golden and fragrant.

5. Strain through a fine sieve or cheesecloth.

6. Discard the milk solids.

Some common mistakes to avoid :

1. Room Temperature Ingredients: Ensure that your eggs are at room temperature before you start. This helps them whip up better and achieve the desired volume.

2. Gentle Folding: When incorporating the flour and clarified butter into the whipped eggs, use a gentle folding technique. Overmixing can deflate the batter and result in a dense cake.

3. Even Oven Temperature: Make sure your oven is preheated and maintains an even temperature throughout the baking process. This helps the cake rise properly and prevents it from sinking or cracking.

4. Clarified Butter: Use high-quality, unsalted butter for making clarified butter. Be careful not to burn the butter during the clarification process, as this can give it a bitter flavor.

5. Proper Pan Preparation: Grease your cake pans properly or line them with parchment paper to prevent the cake from sticking and ensure even baking.

6. Avoid Common Mistakes: Be mindful of common mistakes such as overmixing the batter, insufficiently beating the eggs, and not greasing the pan properly.

arified butter can be stored in the refrigeratorup to 3 months.