Classic Génoise Sponge Cake

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

A light, dry-crumbed sponge with no chemical leavening, meant to be brushed with syrup and layered with cream or fruit. This is a plain vanilla round. Makes 1 9-inch cake in about 50 minutes.

Prep 25 min

Cook 25 min

Total 50 min

Yield 1 9-inch cake

Ingredients

Adjust yield

9-inch cake

4 (200 g)eggs, large, room temperature
⅔ cup (125 g)sugar
1 cup (125 g)all-purpose flour, sifted twice
1 pinch (1 g)fine salt
1 tsp (5 ml)vanilla extract
3 ½ tbsp (50 g)unsalted butter, melted and warm
½ tbsp (10 g)butter, for the pan

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Instructions

Heat the oven to 350 F (175 C). Butter a 9 inch (23 cm) round pan, line the bottom with parchment, and butter the parchment.
Set a heatproof mixer bowl over a pan of barely simmering water. Whisk the eggs and sugar until warm to the touch, about 110 F (43 C) and the sugar is dissolved.
Beat on high speed 8 to 10 minutes until pale, tripled in volume, and a ribbon of batter stays on the surface for 5 seconds.
Beat in the vanilla. Sift the flour and salt over the foam in two additions and fold gently with a large spatula, turning the bowl, until just combined.
Stir a large scoop of batter into the warm melted butter to lighten it, then fold that back into the batter quickly and gently.
Pour into the pan, level, and bake 22 to 25 minutes until golden, springy, and pulling slightly from the edge.
Cool 5 minutes, run a knife around the edge, turn out onto a rack, peel off the parchment and cool completely.

Tips

Fold, do not stir; deflating the foam makes a flat, rubbery cake.
Do not skip warming the eggs; it helps them whip to full volume.
Brush the layers with flavored syrup before filling, since génoise is naturally dry.
Good with fresh berries and whipped cream (served separately).

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Recipe FAQ

How long does it take to make classic génoise sponge cake?

Plan on 25 minutes of prep and 25 minutes of cooking. The recipe makes 1 9-inch cake.

How should I store classic génoise sponge cake?

Wrap airtight and keep at room temperature 2 days, or freeze up to 2 months. Refrigerate once filled with cream.

Can I make classic génoise sponge cake ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with fresh berries and whipped cream (served separately).

Estimated · per serving

Nutrition

Per serving = 1 of 1 serving this recipe makes.

160 Calories / serving

6.1g Fat

22.2g Carbs

3.8g Protein

12.7g Sugar

Whole recipe (1 serving): ~160 cal · 6g fat · 22g carbs · 4g protein · 13g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.