I love this genoise sponge cake recipe. It’s easy, versatile, and you can make hundreds of different cakes with this base. This is a classic European sponge cake, also known as Genoise. Its light and fluffy texture, achieved by beating eggs and sugar together until thick and pale, makes it a delightful treat. Whether enjoyed on its own with a sprinkle of powdered sugar or used as a foundation for elaborate layered creations, this genoise sponge cake is sure to impress with its delicate and melt-in-your-mouth goodness.

If you enjoyed this recipe for Genoise Sponge Cake (6 inch), you may also like to try out our Moist Chocolate Genoise Sponge Cake (8 inch) recipe. It offers a delightful twist on the classic genoise sponge cake, with a rich and indulgent chocolate flavor. Perfect for chocolate lovers, this moist and decadent cake is sure to satisfy your sweet cravings. Give it a try and indulge in a luscious chocolate experience!

WHAT IS GENOISE CAKE?

Genoise cake, also known as Genoise sponge cake, is a classic European cake that originated in France. It is a type of sponge cake known for its light and airy texture. Genoise is made using a simple combination of eggs, sugar, flour, and sometimes a small amount of melted butter. Unlike other sponge cakes, Genoise does not rely on chemical leaveners like baking powder or baking soda for rise. Instead, it gets its lightness from the air incorporated into the batter through a process called “sponge method.”

To make a Genoise cake, eggs and sugar are whisked together until they reach a thick and pale consistency. Then, the flour (sometimes sifted) is gently folded into the egg mixture, taking care not to deflate the batter. This gentle folding technique helps to maintain the airiness and delicate structure of the cake. The addition of melted butter, if used, adds moisture and a subtle richness to the cake.

Genoise cakes are incredibly versatile and serve as a base for various desserts. They can be enjoyed on their own with a dusting of powdered sugar, or they can be layered with fillings such as whipped cream, fruit, or pastry cream. Genoise is often used in classic desserts like the French fraisier or as a component in elaborate cakes, such as the famous Opera cake.

Overall, Genoise cake is celebrated for its light texture, subtle sweetness, and its ability to absorb syrups or liqueurs, making it a popular choice for creating elegant and refined desserts.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

  • Eggs – Eggs are a key component of the Genoise cake, providing structure and helping to leaven the cake. They also contribute to the moisture and richness of the cake. There isn’t a direct substitute for eggs in Genoise cake as they play a crucial role in its unique texture.
  • Sugar – Sugar adds sweetness to the cake and also helps in stabilizing the egg foam. There isn’t a direct substitute for sugar in Genoise cake as they play a crucial role in istabilizing the egg foam.
  • Melted Butter – Melted butter contributes to the richness and flavor of the Genoise cake. If you prefer a dairy-free version or don’t have butter on hand, you can substitute it with an equal amount of melted coconut oil or vegetable oil. The flavor and texture may differ slightly, but it will still work as a substitute.
  • Milk – Milk adds moisture to the Genoise cake. You can substitute it with a non-dairy milk alternative such as almond milk, soy milk, or oat milk if you prefer a dairy-free version. Ensure the substitute has a similar consistency to milk to maintain the proper moisture level in the cake.
  • Cake Flour – Cake flour is a low-protein flour that helps in achieving a tender and delicate texture in the Genoise cake. If you don’t have cake flour, you can make a substitute by combining 45 grams of all-purpose flour with 5 grams of cornstarch. Sift the mixture several times to ensure it is well combined before using it in the recipe. This substitute will approximate the texture of cake flour in the Genoise cake.

Remember, while substitutes can work in a pinch, they may affect the final texture and taste of the Genoise cake. It’s always best to use the recommended ingredients for the most authentic results.

RECIPES TIPS

  • Use room temperature eggs: It’s important to use eggs that are at room temperature as they will incorporate more air when beaten, resulting in a lighter texture.
  • Be patient when beating the eggs: Take your time when beating the eggs and sugar together. This step is crucial for creating the light and airy texture of the cake. Beat the mixture until it becomes thick, pale, and forms a ribbon-like consistency when the beaters are lifted.
  • Fold the flour gently: When incorporating the flour into the batter, use a gentle folding motion with a spatula. This helps to maintain the airiness of the batter. Overmixing can lead to a denser cake, so be careful not to overdo it.
  • Melted butter: Adding melted butter to the batter contributes to the richness and flavor of the cake. Make sure the melted butter is cooled before folding it into the batter.
  • For proper pan preparation, it is important NOT to grease or flour the cake pan. This allows the Genoise Sponge Cake to rise during baking. Instead, you can place a parchment paper round or baking sheet at the bottom of the pan. This will help the cake release easily after baking without hindering its rise.
  • Baking time and temperature: Pay close attention to the baking time and temperature specified in the recipe. Every oven is different, so start checking for doneness around the recommended time. The cake should be golden brown and spring back when lightly touched.
  • Let it cool completely: Allow the cake to cool completely in the pan before removing it. This helps the cake retain its structure and prevents it from breaking apart.
  • Get creative with toppings and fillings: Genoise Sponge Cake is a versatile base for various toppings, fillings, and decorations. Consider adding whipped cream, fresh fruits, chocolate ganache, or flavored syrups to enhance the taste and presentation of your cake.

Remember that practice makes perfect, and don’t be discouraged if your first attempt isn’t flawless. With time and experience, you’ll master the art of making a delicious Genoise Sponge Cake.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

  1. Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
  2. In a mixing bowl, combine the eggs and granulated sugar place them over a bowl of hot water. Using an electric mixer, beat them on medium-high speed for about 15 minutes, or until the mixture becomes thick, pale, and forms a ribbon-like consistency when the beaters are lifted.
  3. Sift the cake flour into the egg mixture in three separate additions. Gently fold the flour into the batter after each addition, using a spatula. Be careful not to overmix, as this can deflate the batter.
  4. Pour the melted butter and vanilla extract into a separate small bowl. Take a small amount of the batter and mix it into the butter until well combined. Then, fold this mixture back into the main batter, again being gentle with the folding process.
  5. Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
  6. Bake the cake for about 25-30 minutes, or until it turns golden brown and springs back when lightly touched. Keep an eye on it, as baking times may vary.
  7. Once baked, remove the cake from the oven and let it cool in inverted position.
  8. Once the Genoise cake has cooled, you can dust it with powdered sugar for decoration, if desired.

WHAT ELSE TO SERVE WITH ?

Genoise sponge cake is a versatile dessert that can be enjoyed on its own or paired with various accompaniments. Here are some ideas on what else you can serve with genoise sponge cake:

  1. Fresh Fruits: Serve slices of genoise sponge cake with a side of fresh fruits such as berries, sliced peaches, or citrus segments. The combination of light sponge cake and juicy fruits creates a refreshing and balanced dessert.
  2. Whipped Cream: Top your genoise sponge cake with a dollop of freshly whipped cream. The creamy texture and slightly sweet flavor of the whipped cream complement the delicate sponge cake beautifully.
  3. Chocolate Ganache: Drizzle or pour a luscious chocolate ganache over the genoise sponge cake. The rich and smooth chocolate enhances the flavor and adds a touch of indulgence to the dessert.
  4. Fruit Coulis or Sauce: Prepare a homemade fruit coulis or sauce, such as raspberry, strawberry, or mango, and serve it alongside the genoise sponge cake. The fruity sauce adds a burst of flavor and a vibrant color to the dessert.
  5. Ice Cream: Pair your genoise sponge cake with a scoop of your favorite ice cream flavor. The combination of warm sponge cake and cold, creamy ice cream creates a delightful contrast of textures and temperatures.
  6. Coffee or Tea: Enjoy a slice of genoise sponge cake with a cup of coffee or tea. The mild sweetness of the cake complements the flavors of your favorite hot beverage, making it a perfect pairing for a cozy afternoon treat.

Remember, these are just some suggestions, and you can get creative and experiment with your own favorite toppings, sauces, or accompaniments to enhance your genoise sponge cake experience.

WHAT ELSE CAN BE MADE USING GENOISE SPONGE CAKE?

Genoise Sponge Cake can be served on its own, dusted with powdered sugar for a simple and elegant presentation. However, it also serves as a versatile base for creating a variety of desserts. Here are some ideas for serving or making other desserts with Genoise Sponge Cake:

  1. Layered cake: Slice the Genoise cake horizontally into multiple layers and fill them with your favorite fillings such as whipped cream, pastry cream, fruit preserves, or fresh fruits. Stack the layers together and frost the cake with buttercream, ganache, or whipped cream for a beautiful layered cake.
  2. Trifle: Cut the Genoise cake into cubes and layer them with a combination of fruits, custard, whipped cream, and perhaps some liqueur for a delicious trifle. Repeat the layers and let it chill to allow the flavors to meld together.
  3. Tiramisu: Use slices of Genoise cake as a substitute for ladyfingers in a classic Tiramisu. Layer the cake with coffee-soaked sponge cake, a creamy mixture of mascarpone cheese and sweetened whipped cream, and finish with a dusting of cocoa powder.
  4. Strawberry Shortcake: Slice the Genoise cake horizontally and layer it with fresh strawberries and sweetened whipped cream. Repeat the layers, and top the cake with more strawberries for a classic strawberry shortcake.
  5. Individual desserts: Cut the Genoise cake into smaller rounds or squares and create individual-sized desserts. Layer them in glasses or small serving dishes with fillings like mousse, fruit compote, or ganache. Decorate with whipped cream, chocolate shavings, or fresh fruits.
  6. Roulade or Swiss roll: Spread a filling such as fruit preserves, whipped cream, or chocolate spread onto the Genoise cake. Roll it tightly from one end to create a roulade or Swiss roll. Slice and serve for an elegant and delicious dessert.
  7. Petit fours: Cut the Genoise cake into small bite-sized pieces and dip them in a flavored syrup or liqueur. Coat them with fondant or chocolate ganache and decorate them with sprinkles, nuts, or drizzles for delightful petit fours.

These are just a few ideas to inspire you, but feel free to get creative and experiment with different flavors and combinations to make the most of your Genoise Sponge Cake.

MADE AHEAD INSTRUCTIONS

  1. Bake the cake as per the recipe instructions and allow it to cool completely.
  2. Once the cake has cooled, carefully remove it from the pan and place it on a wire rack.
  3. Wrap the cooled cake tightly in plastic wrap or place it in an airtight container to prevent it from drying out. Ensure that it is well sealed to maintain freshness.
  4. Store the wrapped cake in the refrigerator for up to 2-3 days. This will help keep it moist and maintain its texture.
  5. When you’re ready to serve or use the cake, remove it from the refrigerator and unwrap it.
  6. If desired, you can trim the edges of the cake for a neater appearance.
  7. Proceed with any additional decorations, fillings, or frostings as per your preference.

By following these instructions, you can make the Genoise Sponge Cake ahead of time and keep it fresh until you are ready to serve or use it in other desserts.

STORAGE & REHEATING

  1. Storage: Once the Genoise cake has cooled completely, store it in an airtight container or wrap it tightly in plastic wrap. This will help prevent it from drying out and keep it fresh. You can store it at room temperature for up to 2-3 days or in the refrigerator for longer shelf life, up to 5-7 days.
  2. Refrigeration: If storing the cake in the refrigerator, be aware that it may lose some of its moisture. To maintain its freshness, you can brush a simple syrup or flavored syrup onto the cake layers before storing. This helps to add moisture and keep the cake moist.
  3. Freezing: If you need to store the Genoise cake for an extended period, you can freeze it. Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. Frozen Genoise cake can be stored for up to 2-3 months.
  4. Reheating: To revive the texture and taste of a refrigerated or frozen Genoise Sponge Cake, you can lightly toast individual slices in a toaster or oven. Preheat the oven to a low temperature (around 150°C or 300°F), place the slices on a baking sheet, and warm them for a few minutes until they are just heated through. Avoid over-toasting, as it may dry out the cake.
  5. Serving: When serving the cake after storage, you can freshen it up with fillings, frostings, or fresh fruits. Add whipped cream, buttercream, or fruit preserves between the layers for added moisture and flavor. Dust the cake with powdered sugar or drizzle it with a glaze before serving for an elegant touch.

Remember, the storage and reheating instructions may vary based on your specific recipe and preferences. It’s always a good idea to refer to the specific recipe instructions or consult with a baking expert for personalized advice.

RECIPES FAQS

Can I use all-purpose flour instead of cake flour in a Genoise Sponge Cake recipe?

While cake flour is recommended for its lower protein content, you can use all-purpose flour as a substitute. To approximate the texture of cake flour, mix 45 grams (1/3 cup) of all-purpose flour with 5 grams (1 tablespoon) of cornstarch. Sift the mixture several times to ensure it is well combined before using it in the recipe.

Can I make a Genoise Sponge Cake without butter?

Yes, you can omit the butter from a Genoise Sponge Cake recipe. The butter adds richness and flavor to the cake, but it is not essential for the structure. You can simply exclude it from the recipe or replace it with an equal amount of melted coconut oil or vegetable oil for a dairy-free version.

How can I prevent a Genoise Sponge Cake from deflating?

To prevent a Genoise Sponge Cake from deflating, it’s important to beat the eggs and sugar mixture until it reaches a thick, pale consistency and forms a ribbon-like texture. Be gentle when folding in the flour to retain as much air as possible. Avoid overmixing, as this can deflate the batter. Additionally, ensure the oven is preheated to the correct temperature before baking to encourage proper rise and structure.

How do I know when a Genoise Sponge Cake is done baking?

The cake should turn golden brown and spring back when lightly touched in the center. You can also insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is likely done. Avoid overbaking, as it can result in a dry cake.

Can I freeze a Genoise Sponge Cake?

Yes, you can freeze a Genoise Sponge Cake. Once the cake has cooled completely, wrap it tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. Frozen Genoise cake can be stored for up to 2-3 months. Thaw the cake in the refrigerator overnight before using or serving.

Can I use a different size of cake pan for a Genoise Sponge Cake?

Yes, you can adjust the size of the cake pan, but it may affect the baking time and thickness of the cake. If using a larger pan, the cake may bake faster, so keep a close eye on it and adjust the baking time accordingly. If using a smaller pan, the cake may take longer to bake. Be aware that altering the pan size can impact the final texture and appearance of the cake.

Can I adjust the portion size of the recipes?

Adjusting the portion of ingredients is not recommended for a Genoise Sponge Cake baked in a 6-inch cake mold. The recipe is specifically designed to yield the perfect amount of batter for this size. Altering the portion may result in uneven baking and affect the final texture and consistency of the cake. It’s best to follow the recipe as instructed for optimal results.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

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RECIPES VIDEO

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RECIPES CARD

6 inch Genoise Sponge Cake

Category, DifficultyBeginner

I love this genoise sponge cake recipe. It’s easy, versatile, and you can make hundreds of different cakes with this base. This is a classic European sponge cake, also known as Genoise. Its light and fluffy texture, achieved by beating eggs and sugar together until thick and pale, makes it a delightful treat. Whether enjoyed on its own with a sprinkle of powdered sugar or used as a foundation for elaborate layered creations, this genoise sponge cake is sure to impress with its delicate and melt-in-your-mouth goodness.

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

 4 Eggs
 40 g Sugar
 20 g Melted Butter
 20 g Milk
 50 g Cake Flour

1

Preheat oven for 160°C. Prepare a clean 6 inch baking mould with a baking sheet lay on the bottom.

2

Place a small bowl on top of the mixing bowl lids, place 20g milk and 20g melted butter mix well and set aside.

3

Place another separate small bowl on top of the lids, sift the cake flour into the bowl and set aside.

4

Add sugar into Thermomix mixing bowl and grind for 10 sec | speed 10. *skip this step if you using fine sugar*

5

With the sugar in place. Insert butterwhisk into mixing bowl, add the eggs and whip for 10 mins | 45°C | speed 4. Remove the measuring cup after 1 minute.

6

Without open the lids, whip for 5 mins | - | speed 3.5

7

Add the reserved flour and milk and melted butter mixture, mix for 7 sec | speed 3.

8

Remove the butterwhisk, gently fold in any loose flour using a spatula, ensuring not to overmix. Once the batter is well incorporated, pour it into a prepared 6-inch baking mold.

9

Bake the cake at 160°C for approximately 30 - 35 minutes. Once baked, carefully remove the mold from oven and gently invert the cake onto a cooling rack, allowing it to cool completely.

10

Before removing the cake from the mold, make sure it has cooled down entirely. This step is crucial to prevent breakage or sticking. To release any parts of the cake that may be stuck, gently press it down and away from the sides of the mold. Once done, securely hold the mold and the cooling rack or plate together, and execute a careful flip so that the mold ends up on top, while the cake rests on the cooling rack or plate. Slowly lift the mold, allowing the cake to separate completely. Remember to handle the cake with care during the removal process to avoid any damage. Enjoy your beautifully baked genoise sponge cake!

Ingredients

 4 Eggs
 40 g Sugar
 20 g Melted Butter
 20 g Milk
 50 g Cake Flour

Directions

1

Preheat oven for 160°C. Prepare a clean 6 inch baking mould with a baking sheet lay on the bottom.

2

Place a small bowl on top of the mixing bowl lids, place 20g milk and 20g melted butter mix well and set aside.

3

Place another separate small bowl on top of the lids, sift the cake flour into the bowl and set aside.

4

Add sugar into Thermomix mixing bowl and grind for 10 sec | speed 10. *skip this step if you using fine sugar*

5

With the sugar in place. Insert butterwhisk into mixing bowl, add the eggs and whip for 10 mins | 45°C | speed 4. Remove the measuring cup after 1 minute.

6

Without open the lids, whip for 5 mins | - | speed 3.5

7

Add the reserved flour and milk and melted butter mixture, mix for 7 sec | speed 3.

8

Remove the butterwhisk, gently fold in any loose flour using a spatula, ensuring not to overmix. Once the batter is well incorporated, pour it into a prepared 6-inch baking mold.

9

Bake the cake at 160°C for approximately 30 - 35 minutes. Once baked, carefully remove the mold from oven and gently invert the cake onto a cooling rack, allowing it to cool completely.

10

Before removing the cake from the mold, make sure it has cooled down entirely. This step is crucial to prevent breakage or sticking. To release any parts of the cake that may be stuck, gently press it down and away from the sides of the mold. Once done, securely hold the mold and the cooling rack or plate together, and execute a careful flip so that the mold ends up on top, while the cake rests on the cooling rack or plate. Slowly lift the mold, allowing the cake to separate completely. Remember to handle the cake with care during the removal process to avoid any damage. Enjoy your beautifully baked genoise sponge cake!

6 inch Genoise Sponge Cake

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