Genoise Cake Recipe

 Genoise Cake Recipe

 For this coming Christmas, Genoise Cake is the simple best recipe made with a few ingredients; eggs, sugar, and flour you can complement with any kind of frosting as this cake is light, airy, and resilient in texture because this cake absorbs a lot of moisture.
This European sponge cake has no chemical leavener, to make this cake spongy just use beaten eggs, sift the dry ingredients sifting the dry ingredients aerates which make the cake light and fluffy sponge cake. Do not too much over-fold as it will deflate the cake batter and you will yield the denser cake, the thing you have to take care of is do not overbake because it makes the cake dry due to loss of moisture. this cake is often used in combination with creams and best for any occasion like Christmas, New year or any time you make special.

Genoise Cake
Genoise Cake

Prep Time: 10 minutes 

Cook Time: 25 minutes

Total Time: 35 minutes


 6 eggs
1cup granulated sugar
1 cup all-purpose flour
1/2 tsp baking powder
1 pinch salt
1 1/2 tsp vanilla extract


Preheat the oven to 350 degrees F, grease and line the two 9" cake pans with the parchment paper, using electric mixer fitted with whisk attachment beat the eggs on high speed for about 1 minutes gradually add the sugar on the same speed, beat another 5-10 minutes until becomes thick and fluffy.
Sift the flour, salt, and baking powder and add into the egg mixture in batches also add the vanilla extract, using spatula to fold in with each addition until just incorporate well and no pockets of flour remains avoid over-mixing as it deflate the batter.
Divide equally between prepared cake pans and bake for about 25-30 minute until top of the cake is golden brown, remove from oven and let them cool for 10 minutes then run the thin spatula to invert onto the wire rack to cool completely,then frost and fill with the whipped cream and sliced strawberries also cover the top with the whipped cream, cut into slices to serve.
Leftover cake can be stored for up to a day well wrapped into the foil at room temperature, genoise cake dry quickly so try to use at the same day.