Light Genoise – Sponge Cake

Ingredients

• 3 units Eggs (medium-sized eggs, at room temperature)
• 95 g Granulated sugar (ideally fine granulated sugar (caster))
• 20 g Melted unsalted butter (melted, slightly cooled)
• 90 g All‑purpose flour (sift before use)

Instructions

1. Prepare the bain‑marie and ingredients

   Fill a saucepan with water halfway, bring to a boil then reduce to low heat. Place the heat‑proof bowl on top without touching the water. Add the eggs and sugar into the bowl.

   Time: PT2M

   Temperature: 45°C

2. Whisk the eggs and sugar over the bain‑marie

   With the whisk, beat the eggs and sugar while heating until the mixture reaches 45 °C and becomes pale and fluffy.

   Time: PT5M

   Temperature: 45°C

3. Beat the mixture with the stand mixer

   Transfer the warm mixture into the stand‑mixer's bowl. Whisk on medium speed until you obtain the “ribbon”: the mixture should form a thick ribbon that falls slowly from the whisk.

   Time: PT5M

4. Emulsify the melted butter

   Take a small ladle of the whipped egg mixture and incorporate it into the melted butter. Mix well to obtain a homogeneous emulsion.

   Time: PT2M

5. Fold in the emulsified butter

   Gently pour the emulsified butter into the rest of the egg mixture, folding with the rubber spatula in circular motions from bottom to top.

   Time: PT2M

6. Sift the flour

   Sift the flour over the mixture to avoid lumps.

   Time: PT1M

7. Fold in the flour

   With the spatula, gently fold the flour into the batter using bottom‑to‑top motions, until just incorporated.

   Time: PT2M

8. Prepare the pan

   Lightly butter a 22 cm pan and line it with parchment paper (or simply grease and flour it). Preheat the oven to 180 °C.

   Time: PT2M

   Temperature: 180°C

9. Pour the batter

   Transfer the batter into the pan, smoothing the surface with the spatula.

   Time: PT1M

10. Bake

    Place the genoise in the oven and bake for 15 minutes at 180 °C. The genoise is ready when the surface is golden and a fingertip leaves no imprint.

    Time: PT15M

    Temperature: 180°C

11. Cool and unmold

    Remove the pan from the oven, let the genoise rest for 5 minutes, then unmold onto a rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

140

Protein

3 g

Carbohydrates

23 g

Fat

4 g

Fiber

0.1 g

Ingredient Substitutions

• Instead of Eggs: Organic chicken eggs, Large chicken eggs
• Instead of Granulated sugar: Granulated sugar, Cane sugar
• Instead of Melted unsalted butter: Vegetable margarine, Neutral oil (in small amount)
• Instead of All‑purpose flour: Cake flour, Gluten‑free flour (for gluten‑free version)

Equipment Needed

• Bain‑marie (saucepan + heat‑proof bowl)
• Stand mixer with whisk
• Rubber spatula
• Sieve or fine strainer
• 22 cm round pan
• Parchment paper (optional) (optional)
• Oven
• Kitchen thermometer
• Kitchen scale
• Timer or watch

Critical Steps — Do Not Skip

• Whisk the eggs and sugar over the bain‑marie until 45 °C
• Obtain the ribbon by whisking the risen mixture
• Emulsify the melted butter with a little egg‑sugar mixture
• Incorporate the butter without beating vigorously
• Fold the flour gently to avoid collapsing the batter

Chef Tips from the Video

• Use low‑gluten flour (cake flour) for extra lightness.
• Heating the egg‑sugar mixture over a bain‑marie ensures a more stable rise.
• Sifting the flour twice removes lumps and aerates the batter.

Troubleshooting

Storage

Refrigerator: Store the genoise wrapped in plastic film for 3 to 4 days.

Freezer: Pack tightly and freeze for up to 1 month.

Room temperature: At room temperature only 1 day, not recommended for longer storage.

Make-Ahead Tips

• The genoise can be baked ahead, wrapped and stored in the refrigerator or freezer.
• Before filling, let it come to room temperature to avoid condensation.