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Génoise Sponge

Génoise Sponge
Génoise Sponge
Serves: 6
Time: 40 minutes
Difficulty:
Published on : 15 Sept. 2007
Author: Chef Philippe
232 ratings
17 comments
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Ingredients for 6:

  • 4 eggs
  • 120g sugar
  • 120g flour

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Method for Génoise Sponge:

1

Before starting this Génoise Sponge recipe, make sure you have organised all the necessary ingredients.

2

Combine the eggs and sugar in a mixing bowl or in the stand mixer recipient.

3

Using a hand whisk, beat the preparation over a bain-marie.

4

The temperature should reach roughly 40°C.

5

Finish beating with an electric whisk until cooled down completely. If you do not have an electric whisk, you can finish beating manually. The preparation is ready when doubled in volume.

6

Add the sifted flour...

7

... stirring gently with a rubber spatula or a skimmer, in rotating motions.

8

Butter and flour a round cake tin. Pour the mixture.

9

Bake at 180°C (gas mark 4).

10

The génoise sponge is ready when golden. To check whether the génoise is cooked, insert the blade of a knife in the cake. If nothing sticks to the blade, you can remove the dish from the oven.

11

Remove from the mould. Leave to cool on a rack.

User reviews:

Egg weights please?
I think perhaps the last review was someone from North America because our eggs (Canada & the US) are much smaller. (a large egg here is akin to your smaller medium eggs) It would be very helpful if the recipe could also state the egg weights so we can duplicate the recipe as intended. Thank you! :)
118 out of 133 users found this review helpful.
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Comment
CanadianGirl 3 January 2020
Lumps
I have tried 3 times but...is it normal there are lumps??? I do sift my flour prior putting in the mixture and dicided into 4 tomes to incorperate the flour. But it does give a lot of lumps no matter how much i mixed with my spatula..
9 out of 11 users found this review helpful.
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Comment
Kikiko 29 October 2020
Flexible
I have used this exact recipe for a zillion years. Very simple, for each egg use 30 grams each sugar and flour, I have done as much as 8 eggs. I always use waxed paper on bottom
109 out of 125 users found this review helpful.
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Comment
Paulguad 13 June 2017
Perfect recipe
I have been looking into trying to make a genoise for a while but got put off by how hard it was when i looked online UNTIL I found this marvellous site! Thank you ....simple recipe, video for support, what more could you want. I now bake all our birthday cakes, it tastes better than the ones in the shop, the sponge is soooo light and I get compliments everytime ! I have also saved so much money as a result. Thank you.
41 out of 51 users found this review helpful.
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Comment
Chezfleur310 22 October 2018
sholeh
it is perfect recipe, thanks I have backed 20 Min at 180 c .
46 out of 54 users found this review helpful.
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Comment
sholeh 14 May 2017
Perfect outcome
My first outing making a Genoise Sponge turned out perfectly, thanks to this recipe and the accompanying video. Directions are clear and the video, even though I do not speak French, beautifully demonstrates every step.I baked the sponge as lady fingers using a silicone eclair pan to produce individual shortcakes served with summer strawberries. What a wonderful dessert--and so easy to make. Thank you.
26 out of 32 users found this review helpful.
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Comment
cannes3 10 June 2017
genoise sponge
I there suppose to be melted butter in the recipe?
10 out of 15 users found this review helpful.
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Comment
Rajitailor 23 February 2020
Response by ChefPhilippe 10 March 2020
Hello,
No, this recipe of génoise sponge doesn't contain any butter. But in order to obtain an even softer sponge cake, you can add melted butter right after the flour (50 g butter for a base of 4 eggs).
Cordially
mrs
I have struggled for a while to make the perfect genoise and today with your help have done it , feel so proud . Thank you
26 out of 33 users found this review helpful.
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Comment
jennyL 4 January 2016
Response by ChefPhilippe 7 January 2016
Thank you for your great feedback !
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