Genoise (Vanilla Sponge Cake)

What is Genoise? 

Genoise is, basically, a vanilla sponge cake. What is a sponge cake? A sponge type cake gets most of it’s structure from whipped eggs. 

Like every sponge cake recipe, Genoise is balanced more towards structure builders than tenderizers. This means the cake is not only light and airy from the whipped eggs, it’s also strong and resilient.

Hmmm, that is not a very tempting description of a cake. Don’t we always want a super-tender, moist cake that “melts in your mouth”?

Bear with me though, because we’re not done making a great Genoise once it’s baked. The next step is to add another layer of flavor and moisture with a generous dose of sugar syrup.

I’ve already shared recipes for Vanilla Butter Cake and Velvety White Cake. If those cakes are so good, and they are, why do we need another recipe?

Well, different types of cakes are good in different ways.

I love a basic “yellow” cake or “white” cake because it’s soft and buttery with a very tender cake crumb. It’s perfect filled and iced with Italian Meringue Buttercream.

When I want a lighter cake doused with a flavorful syrup and filled with mounds of whipped cream or mousse, it’s time to make a classic Genoise.

Ingredients

Ingredient Notes

• Butter – The butter is browned to add a layer of nutty flavor to the cake.
• Eggs – Whole eggs are whipped for a strong cake structure.
• Cake Flour – Has a lower protein content than all purpose flour so it makes a softer cake. Bleached cake flour is acidic which tenderizes the cake and allows the batter to absorb more liquid for a moister cake.

Process Photos

See the recipe card for detailed instructions and measurements.

• Melt the butter in a small saucepan, cook until the milk solids sink to the bottom of the pan and become brown.
• Drain the butter into a medium bowl, leaving the milk solids in the pan. Stir the vanilla into the browned butter and set aside.

• Combine the eggs and sugar in a mixing bowl. Whisk the eggs over simmering water until they are warm to the touch.
• Transfer the bowl to the mixer. With the whisk attachment, whip the eggs until they are light and aerated.
• If you lift the whisk and drizzle the egg mixture it should fall in a “ribbon” on the surface. This is called the ribbon stage.

• Gather the whipped eggs, flour and browned butter.
• In two batches, sift the flour over the eggs and fold in with a hand whisk.

• Add a cup of the batter to the browned butter and whisk to combine.
• Add the lightened butter back into the batter and fold just until combined. Don’t overfold.

• Divide the batter between the two pans.
• Bake until the cake springs back when lightly pressed in the center.

Pastry Chef tips for making a great Genoise (vanilla sponge cake)

• Genoise sponge cake can take in a lot of syrup and maintain it’s lovely, light crumb.
• I’m partial to using alcohol to amp up the flavor – remember, alcohol enhances other flavors! The liquor flavor also gives your cake a sophisticated European flare.
• Use a liquor that compliments the flavors in the cake. Rum for chocolate, Limoncello for lemon, Grand Marnier for orange. I think you get the idea.
• If you don’t want to use alcohol you can use vanilla, citrus zest or juice to flavor the syrup.
• Whether you add the alcohol or not, make the syrup very flavorful so you can really taste it when you eat the cake.

Serving Tips

Because Vanilla Genoise is so light and airy, I particularly like it filled with whipped cream and fresh fruit, as in this Peach Melba Cake.

Genoise is also delicious filled with Chocolate and Vanilla Pastry Cream for a version of Italian Rum Cake.

Storage

The genoise layers can be stored at room temperature for 2-3 days. If you use a perishable filling in the cake (like cream) the cake should be refrigerated. The un-iced cakes can be frozen for up to a month.

Because of the high proportion of egg, the cake is very spongy and flexible. This allows the cake to take in lots of syrup and still remain light and airy.