Description
A light and airy classic Genoise sponge cake, perfect for layering and decorating.
Ingredients
Scale
- 4 large eggs
- 4 large egg yolks
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a heatproof bowl set over a pot of simmering water (a double boiler), whisk together the eggs, egg yolks, and granulated sugar.
- Whisk constantly until the mixture is warm to the touch and the sugar has dissolved (about 5-7 minutes).
- Remove the bowl from the heat and beat the mixture with an electric mixer on high speed until it is thick, pale yellow, and tripled in volume (this can take 8-10 minutes). The mixture should form ribbons when the beaters are lifted.
- Gently fold in the sifted flour in two additions until just combined. Be careful not to overmix.
- Fold in the melted butter and vanilla extract until just incorporated.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Ensure your ingredients are at room temperature for best results.
- Do not overmix the batter after adding the flour.
- Allow the cake to cool completely before slicing or decorating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Genoise sponge cake, classic sponge cake, light cake, airy cake, baking, dessert, French cake