Genoise Sponge Cake with a Light Buttery Crumb

Genoise gets its lift from well-whipped whole eggs rather than baking powder. A little melted butter gives this version a fuller crumb while keeping it light enough for fruit and cream. The crucial stage is folding: preserve the air while making sure no dry flour hides at the bottom. Mix a little batter into the butter before returning it to the bowl, which makes the heavier liquid easier to incorporate. Bake immediately after mixing.

Recipe at a glance

Yield: 10 slices; one 23 cm cake. Prep: 25 minutes. Cook: 30 minutes. Total: 115 minutes, including 60 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

23 cm round cake tin, heatproof bowl, mixer, sieve, spatula, thermometer.

Ingredients and directions

Doneness checks

Cake is springy and a skewer has no wet batter; the crumb stays light when cooled.

Helpful tips

• Warm eggs gently rather than cooking them over steam.
• Whip until the ribbon holds briefly on the surface.
• Sift flour to avoid stubborn lumps.
• Fold the butter in after lightening it with batter.

Troubleshooting

• The egg foam may not have been thick enough or too much air was lost during folding. Check ribbon stage before adding flour.
• Warm eggs gently rather than cooking them over steam.

Serving ideas

• Serve plain with fruit on the side.
• Split when cold and fill with whipped cream.
• Use as a base for a fruit layer cake.
• Offer a small slice with coffee.

Substitutions

Do not replace whole eggs with whites only in this formula. Caster sugar dissolves more readily than very coarse sugar.

Variation

Use 1 teaspoon lemon zest instead of vanilla for a citrus sponge.

Make ahead

Bake a day ahead, cool and wrap tightly. Add fillings on the serving day and keep perishable fillings chilled.

Storage and reheating

Keep the unfrosted cake covered at cool room temperature for up to 1 day, or refrigerate for up to 3 days. Cream or fruit fillings require refrigeration. Freeze wrapped plain sponge for up to 1 month.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Why is the cake dense?

The egg foam may not have been thick enough or too much air was lost during folding. Check ribbon stage before adding flour.

Does it need baking powder?

Not this genoise formulation. The whipped egg foam supplies the lift.

How to tell when it is ready

Cake is springy and a skewer has no wet batter; the crumb stays light when cooled.

Tips

• Warm eggs gently rather than cooking them over steam.
• Whip until the ribbon holds briefly on the surface.
• Sift flour to avoid stubborn lumps.
• Fold the butter in after lightening it with batter.

Troubleshooting

• The egg foam may not have been thick enough or too much air was lost during folding. Check ribbon stage before adding flour.
• Warm eggs gently rather than cooking them over steam.

Substitutions

• Do not replace whole eggs with whites only in this formula. Caster sugar dissolves more readily than very coarse sugar.

Variations

• Use 1 teaspoon lemon zest instead of vanilla for a citrus sponge.

Serving suggestions

• Serve plain with fruit on the side.
• Split when cold and fill with whipped cream.
• Use as a base for a fruit layer cake.
• Offer a small slice with coffee.

Make ahead

Bake a day ahead, cool and wrap tightly. Add fillings on the serving day and keep perishable fillings chilled.

Storage

Keep the unfrosted cake covered at cool room temperature for up to 1 day, or refrigerate for up to 3 days. Cream or fruit fillings require refrigeration. Freeze wrapped plain sponge for up to 1 month.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).