Classic Vanilla Genoise (Sponge Cake)

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A light, airy French sponge cake with a delicate crumb. Perfect as a base for layer cakes, roll cakes, or enjoyed on its own.

Ingredients (8-inch round cake) 

  • Whole eggs: 310g (5-6 large eggs)
  • Granulated sugar: 150g
  • Honey: 38g
  • Cake flour: 170g
  • Cornstarch: 13g
  • Unsalted butter: 60g
  • Whole milk: 60g
  • Salt: 2g
  • Vanilla extract: 7.5ml

Preparation

  1. Bring all ingredients to room temperature
  2. Sift together cake flour and cornstarch through a coarse sieve
  3. Melt butter with milk and keep warm at 55-60°C (130-140°F)
  4. Preheat oven to 175°C (350°F)
  5. Line cake pan with parchment paper

Instructions

Step 1: Warm the eggs Place eggs, sugar, salt, and honey in a bowl. Set over a double boiler and warm to 40-42°C (104-108°F), stirring constantly with a whisk.

Step 2: Add vanilla Remove from heat and add vanilla extract.

Step 3: Whip the batter Using a hand mixer on high speed, whip until the mixture turns pale ivory and becomes voluminous. The batter should form a ribbon that disappears after 3 seconds when drizzled. Finish on low speed to stabilize the air bubbles.

Step 4: Add dry ingredients Add the sifted flour mixture in two additions, folding gently with a spatula until no flour streaks remain.

Step 5: Add milk Add the warm milk (40-45°C/104-113°F) and gently fold until combined. 

Step 6: Incorporate butter Take a small portion of batter and mix it into the warm butter-milk mixture to temper. Then fold this mixture back into the main batter quickly and smoothly.

Step 7: Final preparation Pour batter into prepared pan. Pop any large air bubbles with a skewer. Tap the pan firmly on the counter to release trapped air.

Step 8: Bake Bake at 165°C (330°F) for 30-35 minutes. The cake is done when the center springs back when gently pressed.

Step 9: Cool Remove from oven and immediately tap the pan on the counter to release steam. Invert onto a cooling rack and let cool completely.

Tips

  • The egg mixture must reach 40°C for proper air incorporation
  • Whip until the ribbon test is achieved for maximum volume
  • Finish whipping on low speed to create a fine, even crumb structure
  • Fold flour gently but thoroughly—no flour streaks, but don't overmix
  • The shock after baking prevents the cake from shrinking