Very airy genoise with three ingredients

Ingredients

• 4 units Eggs (Fresh eggs, at room temperature)
• 2 tablespoons Warm water (To warm the eggs, do not boil)
• 1 pinch Salt (Fine salt)
• 120 grams Granulated sugar (White sugar)
• 1 packet Vanilla sugar (or vanilla extract) (About 8 g or 1 tsp of extract)
• 120 grams Type 45 flour (Sift before use)
• 30 grams Butter (To grease the pan)
• 1 sheet Parchment paper (To line the bottom of the pan)

Instructions

1. Prepare the pan

   Generously butter the bottom and sides of a 16 cm pan, then line the bottom with a sheet of parchment paper.

   Time: PT5M

2. Warm the eggs

   Place the 4 eggs in a bowl and add the warm water. Let rest 3 to 5 minutes to bring the eggs to room temperature.

   Time: PT5M

3. Separate whites and yolks

   Carefully separate the whites from the yolks using a separator or by sliding the shells.

   Time: PT3M

4. Beat the egg whites

   In the mixer bowl, add a pinch of salt to the whites. Start at low speed then gradually increase to maximum speed. Beat until the whites become foamy.

   Time: PT2M

5. Incorporate the sugar and beat to stiff peaks

   Add the granulated sugar and vanilla sugar in three additions, while increasing the speed. Continue beating until you obtain stiff peaks that hold when the whisk is lifted.

   Time: PT8M

6. Incorporate the yolks

   With a spatula, add the yolks one by one and fold gently for 5 to 6 seconds to keep the air from falling.

   Time: PT1M

7. Sift and incorporate the flour

   Sift the flour over the mixture and gently fold with the spatula in circular motions, keeping as much air as possible.

   Time: PT2M

8. Pour the batter into the pan

   Pour the batter into the prepared pan, quickly smooth the surface with the back of a spoon or a spatula.

   Time: PT2M

9. Baking

   Bake in a pre‑heated fan oven at 180°C. Cook for 45 minutes, starting to check doneness after 35 minutes (a inserted blade should come out dry).

   Time: PT45M

   Temperature: 180°C

10. Rest and unmould

    Let the genoise rest for 1 minute in the turned‑off oven, then unmould onto a rack. Let cool at room temperature until warm (about 10 minutes).

    Time: PT10M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

14 g

Fat

2.5 g

Fiber

0.2 g

Ingredient Substitutions

• Instead of Salt: Sea salt
• Instead of Granulated sugar: Cane sugar
• Instead of Vanilla sugar (or vanilla extract): Vanilla extract
• Instead of Type 45 flour: All-purpose flour
• Instead of Butter: Vegetable oil
• Instead of Parchment paper: Plastic wrap

Equipment Needed

• Mixing bowl
• Immersion blender or stand mixer
• Silicone spatula
• Sieve
• 16 cm round cake pan
• Parchment paper
• Oven
• Kitchen scale

Critical Steps — Do Not Skip

• Beat the egg whites to stiff peaks.
• Incorporate the ingredients without deflating the air bubbles.
• Do not open the oven during the first 30 minutes of baking.

Chef Tips from the Video

• Use eggs at room temperature for better volume.
• A high‑speed electric whisk achieves stiff peaks faster.
• Sift the flour twice to avoid lumps.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days.

Freezer: Wrap well and freeze up to 1 month.

Room temperature: At room temperature up to 1 day maximum.

Make-Ahead Tips

• Prepare the genoise the day before and keep it well wrapped; it will be even more moist.
• Slice the genoise and wrap each slice individually for optimal storage.