Sponge Cake (Génoise)
Fluffy génoise-style sponge cake, an ideal base for layered cakes.
Ingredients
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- 8eggs8 or 10 depending on size
- 1 cupsugar250 grams
- 2 cupsflour250 grams
- 1/2 teaspoonsalt
- 2 teaspoonsbaking powderthe French recipe omits it
- 2 teaspoonsvanilla
Instructions
- Sift the flour, half the sugar, the baking powder and the salt.
- Whip the egg whites to stiff peaks while sprinkling in the other half of the sugar.
- Add the yolks one by one and keep beating.
- Add the vanilla.
- Fold the dry ingredients into the egg whites with a folding motion.
- Pour into a greased and floured mold or one lined with parchment paper.
- Bake in a preheated oven at 350° for 30 minutes or until a knife comes out clean.
Notes and variations
- The French do not separate the eggs: they beat them at high speed for 10 minutes until foamy.
- Chocolate variation: 1¾ cups flour + ¼ cup cornstarch + 25 grams cocoa.
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