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genoise cake with blueberry swirl whipped cream slice on table with piece taken off with fork

Genoise Cake Recipe (Vanilla Sponge Cake Recipe)

The absolute best sponge cake recipe I've ever had! This classic recipe is soft and delicious enough to enjoy on it's own, but also sturdy and simple enough to use as the base for a complex layered cake! Read below for plenty of tips to help you get the best possible results.
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Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes
Servings: 1 (9x13 inch) cake * see notes

Ingredients

  • 1 & 1/4 cups cake and pastry flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 6 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted and cooled
  • 2 teaspoons pure vanilla extract

Instructions

  • Preheat your oven to 350°F. Line a 9x13 inch baking dish with parchment paper, and set aside. (see note 1 on making different sized sponge cakes)
  • Sift your flour, salt, and baking powder into a medium sized bowl, and set aside.
  • In a large bowl, combine your eggs and sugar. Using an electric mixer fitted with the whisk attachment, beat the eggs and sugar for 10 to 15 minutes, or until about tripled in volume, thick, and a pale yellow color. You should be able to draw a figure 8 with the batter and it should remain on the surface of the batter for about 2 seconds before sinking back down. It will take a bit longer to whip the eggs if using a handheld mixer (versus a stand mixer).
  • Add your flour mixture to the whipped eggs. Carefully fold the dry ingredients into the egg mix until incorporated. Take care not to over mix! It's okay if you see a few streaks of flour in the batter because we're going to give it another mix in a second.
  • In a medium bowl, combine your melted butter, vanilla extract, and add about 1/2 a cup of the cake batter. Mix to combine. (This is to make sure the butter incorporates into the rest of the batter easily without sinking to the bottom of the bowl!)
  • Pour your butter mixture into the rest of the batter. Fold everything together until it's all combined, and you no longer see any streaks of flour or butter. It's going to deflate a bit, which is normal! But keep an eye out to make sure the batter doesn't deflate too much.
  • Pour your cake into your prepared baking dish. Place in the center of your preheated 350°F oven, and bake for 25 to 30 minutes, or until golden brown and a skewer inserted into the center comes out clean. Cool the cake for about 10 to 15 minutes in the pan, then flip onto a wire rack to cool completely.

Notes

* This recipe can be made into 1 (9x13 inch) sheet cake, or 2 (9 inch) layers of cake. You can also make 4 (6 inch) layers. Bake times will change depending on the size you choose. The times above are for a 9x13 inch cake.
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