Genoise sponge cake recipe

The first time I made a Genoise sponge cake, I thought it was going to be a piece of cake (pun fully intended). Eggs, sugar, flour… how hard could it be? Twenty-five minutes later, I pulled out something that looked more like a rubbery pancake than the elegant sponge I’d seen in patisserie windows. I nearly gave up then and there, but something about Genoise kept pulling me back. Maybe it was the challenge, maybe it was my pride.

By my third attempt, I had figured it out: whisk the eggs until they’re as fluffy as clouds, fold the flour like it’s the most fragile treasure in the world, and never, ever rush. That day, I finally saw it rise into a golden pillow of a cake, and honestly, it felt like winning a mini baking championship.

👉 Have you ever had a “disaster cake” moment? Share it with me—I promise I won’t judge!

Table of contents

• Where Does Genoise Come From?
• What Makes Genoise Different From Other Sponges?
• Recipe for Genoise sponge cake
• Variations and Substitutes
• Serving Suggestions of genoise sponge
• Wanna be creative, try this !
• Frequently asked questions
• Why It’s Worth the Effort

Where Does Genoise Come From?

Genoise is named after Genoa, Italy, but it also has a big French connection. Italian chefs brought it to France during the Renaissance, and the French perfected it in their patisseries. Today, it’s considered a European classic. It’s the foundation for so many desserts—fraisier, roulades, even tiramisu-style rolls.

If you’re curious about the deeper history, Britannica has a great entry on Genoise.

---

What Makes Genoise Different From Other Sponges?

Let’s clear up the confusion.

• Victoria sponge = butter + baking powder, very British.
• Chiffon cake = oil + baking powder, super soft.
• Genoise sponge = no fat in the batter (sometimes a little butter folded in), no baking powder, just whipped eggs carrying the whole thing.

👉 If you’ve baked any of these, which one do you think is trickiest?

Recipe for Genoise sponge cake

Variations and Substitutes

• Chocolate Genoise – replace 25 g of flour with cocoa powder.
• Nutty Genoise – fold in ground almonds or hazelnuts.
• Gluten-Free – use rice flour or almond flour.
• No cake flour? – all-purpose flour + cornstarch works well.

Serving Suggestions of genoise sponge

Think of Genoise as a blank canvas — here’s how you can turn it into a masterpiece:

1. Layer Cake: Slice into two or three layers, soak each with syrup, and fill with whipped cream, custard, or mousse.
2. Fraisier: A French classic — Genoise layered with strawberries and crème mousseline.
3. Tiramisu Roll: Roll the sponge with espresso syrup and mascarpone cream.
4. Festive Yule Log (Bûche de Noël): Spread with chocolate buttercream, roll, and decorate with cocoa dusting and holly.
5. Mini Cakes: Cut with cookie cutters into small rounds, layer with jam and cream for elegant tea-time bites.
6. Trifle Base: Cube the sponge, soak in sherry or fruit syrup, and layer with custard and fruit.

Wanna be creative, try this !

Frequently asked questions

Problem	What Went Wrong	How to Fix It
Cake is dense	Eggs weren’t whipped enough or batter deflated	Whip eggs until thick and ribbon-like, fold flour gently in small batches
Dry texture	Genoise is naturally drier	Always brush with syrup (coffee, liquor, fruit juice) before filling
No rise	Oven too cool, or batter sat out too long	Bake immediately in a properly preheated oven
Rubbery sponge	Overmixed after adding flour	Fold slowly with a spatula, avoid stirring motions
Eggs won’t whip	Eggs were cold	Use room temperature eggs for maximum volume
Cake stuck to pan	Pan not lined properly	Always grease and line tins with parchment paper
Cracks on top	Oven too hot	Bake at 175°C (350°F), don’t rush with higher heat
Soggy middle	Underbaked or oven door opened too early	Bake until sponge springs back when pressed lightly
Bland flavor	Genoise is intentionally plain	Pair with bold syrups, creams, fruits, or liqueurs
Collapsed center	Egg foam not stable or folding knocked air out	Beat eggs longer for structure, fold flour carefully without deflating

Why It’s Worth the Effort

Yes, Genoise will test your patience. But once you master it, you hold the key to endless creations—layered with fruit, rolled with creams, or dressed in chocolate. It’s the kind of recipe that grows with you, becoming more refined each time you bake it.

So, will you give Genoise a chance this weekend? Even if your first attempt fails, remember—you’re joining a long tradition of bakers who learned resilience through this humble sponge.