Indulge in the airy delight of Vanilla Genoise, a classic sponge cake that's versatile and perfect for numerous desserts. From layer cakes to fruit-laden delights, this recipe offers a flawless foundation to your baking masterpieces. Dive into this foolproof recipe and let your baking artistry shine.
Often enjoyed during celebratory events or holiday get-togethers, the Vanilla Genoise has a reputation for being a beloved classic. Its light texture complements a range of flavors and fillings, making it a go-to choice for dessert enthusiasts. Speaking of desserts, have you ever tried the mesmerizing Banoffee Cake? With its delectable combination of bananas and toffee, it's another showstopper that's bound to earn rave reviews.
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- Powdered Sugar
- Vanilla Extract
- Melted Butter
See recipe card for quantities.
Preparation of Sponge Cake Mix
Begin by whisking eggs and sugar till they achieve a ribbon-like consistency.
Incorporate the vanilla extract and melted butter with gentle whisking, then sift in the flour and combine.
Mold Preparation & Baking
Prep a 6-inch cake mold, lined with parchment paper, and bake your mixture at 350F.
Cooling & Final Touches
After baking, let your cake sit for 5 minutes, then transfer it to a cooling tray.
Light and airy sponge cake!
Indulge in a slice of heaven with this Banoffee Cake, perfectly blending caramel, banana, and cream. Here is the recipe
Hint: For the fluffiest Vanilla Genoise, the egg and sugar whisking process is crucial. Ensure a ribbon-like texture before proceeding, as this air incorporation sets the stage for a perfect sponge cake.
- Dairy-Free: Opt for dairy-free alternatives for butter.
- Citrus Twist: Add lemon or orange zest for a zingy flavor.
- Cocoa Infusion: Incorporate cocoa powder for a chocolatey take on this classic.
- Electric Mixer: Essential for achieving the perfect ribbon-like texture in the batter. A hand whisk will also work but requires more effort.
- 6-inch Cake Mold: Ideal for this recipe's quantity. If using a different size, adjust baking time and check for doneness.
Once cooled, store the Vanilla Genoise in an airtight container in the fridge for up to 3 days. For longer storage, freeze it.
When folding in the flour, use a spatula and be gentle. Overmixing can deflate the batter, compromising the Genoise's airy texture.
Proper whisking of eggs and sugar is key.
Substitute with dairy-free butter.
Yes, for a chocolate variant.
Up to 3 days in the fridge. For longer storage, freeze it.
Overmixing flour can cause this.
Yes, wrap securely and freeze for up to a month.
A skewer should come out clean.
Creams, fruits, and jams are ideal.
Absolutely! It's a perfect base.
Looking for other recipes like this? Try these:
½ cup (65g) Powdered Sugar
2 (2 eggs) Eggs
1 tsp (5ml) Vanilla Extract
1 tbsp (15g) Melted Butter
½ cup (65g) Flour
Sponge Cake Mix
- Whisk the eggs and sugar to a ribbon-like consistency.
- Incorporate vanilla extract.
- Gently whisk in the melted butter.
- Sift the flour over the mixture.
- Mix at low speed.
- Finish with a folding motion to blend the flour.
- Grease a 6-inch cake mold.
- Line with parchment paper.
- Bake at 350F for 20-25 minutes.
- Remove from oven and rest for 5 minutes.
- Transfer to a cooling tray.
- Allow to cool completely before using.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
- Use fresh eggs and check the expiration dates of other ingredients.
- Ensure clean and sanitized kitchen surfaces and utensils.
- Always let the Genoise cool completely before storing to prevent mold growth.