Genoise Sponge
Light genoise sponge made with whipped eggs and melted butter, a classic French cake base with delicate crumb and vanilla flavor.
30g
3piece
90g
1tsp
90g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 30g | — | — | |
| 2 | | 3piece | — | — | |
| 3 | | 90g | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 90g | — | — |
Turn the oven on to 180 °C and let it come fully up to temperature.
Grease the inside of the tin lightly with butter, press in a disc of baking paper to cover the base, and grease the paper too.
Put the butter into the small saucepan.
Unsalted butter · 30 g
Set the pan over a low heat and let the butter melt completely, then take it off the heat and set it aside to cool slightly.
Crack the eggs into the large heatproof bowl, discarding the shells.
Egg · 3 pieceAdd the caster sugar to the bowl with the eggs.
Caster sugar · 90 gAdd the vanilla extract to the bowl.
Vanilla extract · 1 tspSet the bowl over a saucepan of barely simmering water — the base must not touch the water — and whisk the eggs and sugar together continuously until the mixture is very pale, thick, and has tripled in volume, and when you lift the whisk it falls in a thick ribbon that holds its shape for a few seconds on the surface; remove the bowl from the heat.
Tip the flour into a separate bowl ready to sift.
Plain flour · 90 gSift the flour directly over the surface of the egg mixture in the bowl, holding the sieve high so it falls in a fine, even layer.
Using a large metal spoon, fold the flour into the egg mixture with slow, deliberate figure-of-eight strokes, cutting down through the centre and sweeping up and over, turning the bowl as you go, until no dry streaks remain and the batter is still light and airy.
Trickle the cooled melted butter down the side of the bowl and fold it in gently with the same figure-of-eight motion until it is just incorporated and the batter is glossy.
Pour the batter into the prepared tin, letting it settle level of its own accord.
Place the tin in the oven.
Bake until the sponge is well risen, golden, and has shrunk slightly from the sides of the tin; a skewer inserted into the centre should come out clean.
Using oven gloves, take the tin out of the oven and set it on a wire rack.
Leave the sponge in the tin for 5 minutes to firm up and settle before turning out.
Run a palette knife around the edge of the tin, then invert the sponge onto the wire rack, peel off the baking paper, and turn it right-side up.
Leave the sponge on the rack until it is completely cool before serving.
Carefully slide the cooled sponge onto a serving plate, ready to slice and serve.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven on to 180 °C and let it come fully up to temperature.⏱ 10 min |
| 2 | — | | Grease the inside of the tin lightly with butter, press in a disc of baking paper to cover the base, and grease the paper too.⏱ 1 min |
| 3 | 30 g | | Put the butter into the small saucepan.⏱ 5sResultUnsalted butter |
| 4 | — | | Set the pan over a low heat and let the butter melt completely, then take it off the heat and set it aside to cool slightly.⏱ 2 minResultMelted butterused in step 12 |
| 5 | 3 piece | Crack the eggs into the large heatproof bowl, discarding the shells.⏱ 15sResultEgg | |
| 6 | 90 g | Add the caster sugar to the bowl with the eggs.⏱ 10sResultEgg and caster sugar | |
| 7 | 1 tsp | Add the vanilla extract to the bowl.⏱ 5sResultEgg and caster sugar and vanilla extract | |
| 8 | — | | Set the bowl over a saucepan of barely simmering water — the base must not touch the water — and whisk the eggs and sugar together continuously until the mixture is very pale, thick, and has tripled in volume, and when you lift the whisk it falls in a thick ribbon that holds its shape for a few seconds on the surface; remove the bowl from the heat.⏱ 10 minResultThick pale ribbon batter |
| 9 | 90 g | Tip the flour into a separate bowl ready to sift.⏱ 10sResultThick pale ribbon batter and plain flour | |
| 10 | — | | Sift the flour directly over the surface of the egg mixture in the bowl, holding the sieve high so it falls in a fine, even layer.⏱ 20sResultSifted flour |
| 11 | — | | Using a large metal spoon, fold the flour into the egg mixture with slow, deliberate figure-of-eight strokes, cutting down through the centre and sweeping up and over, turning the bowl as you go, until no dry streaks remain and the batter is still light and airy.⏱ 1 minResultAerated genoise batter |
| 12 | Melted butterstep 4 | Trickle the cooled melted butter down the side of the bowl and fold it in gently with the same figure-of-eight motion until it is just incorporated and the batter is glossy.⏱ 10sResultButter-enriched genoise batter | |
| 13 | Butter-enriched genoise batterstep 12 | | Pour the batter into the prepared tin, letting it settle level of its own accord.⏱ 15sResultButter-enriched genoise batter |
| 14 | — | | Place the tin in the oven.⏱ 10sResultButter-enriched genoise batter |
| 15 | — | | Bake until the sponge is well risen, golden, and has shrunk slightly from the sides of the tin; a skewer inserted into the centre should come out clean.⏱ 25 minResultBaked genoise sponge |
| 16 | — | | Using oven gloves, take the tin out of the oven and set it on a wire rack.⏱ 10sResultBaked genoise sponge |
| 17 | — | | Leave the sponge in the tin for 5 minutes to firm up and settle before turning out.⏱ 5 minResultRested genoise sponge |
| 18 | Rested genoise spongestep 17 | | Run a palette knife around the edge of the tin, then invert the sponge onto the wire rack, peel off the baking paper, and turn it right-side up.⏱ 20sResultUpright genoise sponge |
| 19 | — | | Leave the sponge on the rack until it is completely cool before serving.⏱ 30 minResultCooled genoise sponge |
| 20 | Cooled genoise spongestep 19 | | Carefully slide the cooled sponge onto a serving plate, ready to slice and serve.⏱ 10sResultCooled genoise sponge |
| Total Time | 1 hr 16 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 306kcal | |
| 8g | |
| 11g | |
| 6g | |
| 44g | |
| 25g | |
| 0.7g | |
| 60mg |
Genoise Sponge
Light genoise sponge made with whipped eggs and melted butter, a classic French cake base with delicate crumb and vanilla flavor.
What you’ll doYou will whisk eggs and sugar over gentle heat until they triple in volume and fall in ribbons, then fold in sifted flour and melted butter with care to keep the batter light. The tin goes into a preheated oven for about 25 minutes. After cooling briefly in the tin, you'll turn the sponge out onto a rack and leave it to cool completely before serving.
Ingredients
- Unsalted butter30 g
- Egg3 piece
- Caster sugar90 g
- Vanilla extract1 tsp
- Plain flour90 g