For the best results, ensure all ingredients are at room temperature. Sifting the cake flour is crucial for a light and airy texture. Be careful not to overbake the sponge, as it can become dry. Gently fold in the egg whites to maintain the batter's volume. Use a serrated knife to slice the sponge cake for even layers.
Genoise Sponge
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PREP TIME25 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING14 People
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VIEWS12
Elevate your celebrations with this classic Genoise sponge, a light and airy cake that serves as the perfect canvas for your culinary creativity. Whether adorned with fresh berries and whipped cream or layered with decadent frosting, this sponge cake promises a delightful experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol128 mg
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Fiber0 g
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Protein6 g
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Saturated Fat9 g
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Sodium252 mg
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Sugar25 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). Grease and flour a 10-inch cake pan. (5 minutes)
02
Step
10 mins
In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 3/4 cup sugar, beating until stiff, glossy peaks form. (10 minutes)
03
Step
8 mins
In a separate large bowl, cream together the softened butter and 1 cup sugar until light and fluffy using an electric mixer. Add egg yolks one at a time, beating well after each addition until the mixture is thick and pale. (8 minutes)
04
Step
10 mins
Sift together the cake flour, baking powder, and salt. Gradually fold the dry ingredients into the egg yolk mixture, alternating with the beaten egg whites, beginning and ending with the flour mixture. Be gentle to avoid deflating the batter. (10 minutes)
05
Step
2 mins
Pour the batter into the prepared cake pan and spread evenly. (2 minutes)
06
Step
55 mins
Bake in the preheated oven until a wooden skewer inserted into the center comes out clean, approximately 50-60 minutes. (55 minutes)
07
Step
10 mins
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
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Ellie Cremin
Jun 21, 2025I struggled with sponge cakes until I found this recipe. The instructions are clear and easy to follow.
Aryanna Lynch
Jun 21, 2025I've made this recipe multiple times and it always turns out great. Highly recommend!
Jacky Parisian
Jun 2, 2025The tip about sifting the flour is essential. My cake was so much better than previous attempts.
Beverly Kemmer
May 31, 2025This recipe is a game-changer! My sponge cake turned out perfect – light, airy, and delicious.
Filiberto Shields
May 26, 2025My family loved this cake! I topped it with fresh berries and whipped cream, and it was a hit.