Genoise sponge cake recipe

Genoise sponge cake recipe

Genoise sponge cake recipe

Whenever you want to bake a cake for an occasion, you have to start with the basic. Genoise sponge cake recipe is an easy recipe for many cakes. It is important to follow each step of this recipe, then you will see how beautiful this cake has risen. Sponge cake is only the beginning of a cake recipe! Decoration is the final part of any cake you like to prepare. I am using this recipe for birthday cakes, Mocha cream, Maraschino cherry and many other cakes!

The art of baking a good fluffy sponge cake is all about working accurate and follow the right steps! For this recipe I am using pastry flour. This is an extra fine sifted flour for pastry and cake recipes. You can use all purpose flour as well. This type of flour is heavy and starts to create more lumps in the cake batter. Also you cannot solve this problem by sifting the flour in a strainer. The structure is different


Baked genoise sponge cake

Baked Genoise sponge cake recipe


Preparing sponge cake

When I start with Genoise sponge cake recipe, I make sure I have all ingredients ready! I am baking this spong cake in a 9 inch springform cake pan with parchment paper. The ring of this cake pan is easy to attach and to remove without damaging my sponge cake. First I am pre heating eggs with sugar. I whisk this first, then I pre heat this until 122F/50C. When this part is ready, then I am using my Kitchenaid standmixer. I mix on high speed for about 5 minutes until  thick and foamy!

When the cake batter looks very light and foamy, I am stop using my Kitchenaid stand mixer. The last part is manual with a big  wooden spoon or spatula. I sift my flour above the foamy eggs mix and fold very slow. This is how you mix flour with eggs. In the beginning it looks like there is no flour left and well mixed. No it isn’t! The flour sank to the bottom of the bowl. There is where all the flour is. That’s why I fold deep into the bowl until I see no more flour lumps. Then I can add the melted butter and my Genoise cake batter is ready for the oven!

Maraschino cherry cake baked with genoise sponge cake

Maraschino cherry cake

Baking sponge cake

For my Genoise sponge cake recipe I am using a 9 inch springform cake pan. I butter the bottom part and ring and cover with parchment paper. With this, my sponge cake batter won’t stick and is after baking easy to remove. In 35 minutes, my sponge cake will be ready!  When the cake comes out of the oven, I Let it cool off in my cake pan until room temperature. Then my Genoise sponse cake is ready for decorating!

European birthday cakes are always decorated with sweet whipped cream and pastry cream. With this recipe I create more cakes like Maraschino cherry cake . As you can see, I have decorated this cake on top with sweet whipped cream, chocolate and fruits. On the side I have used Hazelnut praline which is hazelnuts with caramel.


Mocha cream cake baked with genoise sponge cake

Mocha cream cake


Soon I will drop more European cake recipes with genoise sponge cake. Also on my Pinterest and Google+, there are plenty of cake decoration idea’s and recipes to find. Well I hope you like this sponge cake blog. If you have questions about this recipe, please use the comment box below. Enjoy baking Genoise sponge cake recipe.


Grand Marnier cake baked with Genoise sponge cake

Grand Marnier cake







Serves 8

Genoise sponge cake recipe

15 minPrep Time

35 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 8 Medium sized free range eggs
  • 240 gram extra fine granulated sugar
  • 240 grams all purpose or pastry flour
  • 10 ml Vanilla extract
  • 40 grams melted butter
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  1. Whisk 8 eggs with 240 grams of extra fine granulated sugar. Use a thermometer and whisk until 122F/50C.
  2. Pre heat the oven on 330F/165 C and place the oven rack at the lowest section.
  3. Mix on high speed eggs/sugar mix with 2 tsp of vanilla extract until light and foamy (For about 5 minutes)
  4. Stop using the mixer and sift flour above the foamy eggs batter. Fold gently with a spatula or big spoon until all lumps are gone! (Check the bottom of the bowl carefully! Flour sank to the bottom of the bown. Cake batter should be lump free)
  5. After good folding, add melted butter and stir well.
  6. Use a springform cakepan and butter the bottom part and ring and cover with parchment paper on top.
  7. Poor the cake batter into the baking pan and bake Genoise sponge cake in 35 minutes
  8. Check with a toothpick when cake batter is dry. Stick the toothpick on several areas of the cake on top.
  9. Cool off Genoise sponge cake until room temperature and remove the ring gently and parchment paper. Your Genoise sponge cake is ready!


* Use standmixer or handmixer for this recipe * Use a round spring form baking pan (9 inch) * When folding cake batter, use a big spoon or spatula. * Don't open the oven during baking.
Genoise sponge cake recipe

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