Genoise (Classic French Sponge Cake)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

A light, springy sponge built on whole eggs whipped with sugar until thick and pale, then gently folded with flour and a little melted butter. It is the traditional base for layered pastry cakes. Makes 1 8-inch cake in about 58 minutes.

Prep 30 min

Cook 28 min

Total 58 min

Yield 1 8-inch cake

Ingredients

Adjust yield

8-inch cake

4 (200 g)eggs, room temperature
⅔ cup (125 g)granulated sugar
1 tsp (5 ml)pure vanilla extract
1 pinchfine sea salt
1 cup (125 g)all-purpose flour, sifted twice
3 tbsp (40 g)unsalted butter, melted and cooled

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Instructions

Heat the oven to 350 F (175 C). Grease an 8-inch (20 cm) round pan, line it with parchment and grease again.
Set a heatproof bowl over a pan of barely simmering water. Whisk the eggs, sugar and salt over it until warm to the touch, about 110 F (43 C).
Beat on high with an electric mixer for 8 to 10 minutes until tripled in volume, pale, and the batter falls in a ribbon that stays on top for 8 seconds.
Beat in the vanilla. Sift one-third of the flour over the batter and fold gently with a large spatula, repeating twice.
Stir a scoop of batter into the cooled butter, then fold this lightened mix back into the batter with as few strokes as possible.
Pour into the pan at once and bake 25 to 28 minutes until springy and just pulling from the sides.
Cool in the pan 5 minutes, then turn out on a rack. Cool fully before filling.

Tips

Do not rush the whipping; the foam is the only lift in this cake.
Fold flour in three gentle additions; stirring deflates the foam.
Brush with a light syrup, since genoise is a dry cake by nature.
Warming eggs to about 110 F (43 C) does not cook them; the cake is safe once fully baked (center at least 160 F / 71 C).

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Recipe FAQ

How long does it take to make genoise (classic french sponge cake)?

Plan on 30 minutes of prep and 28 minutes of cooking. The recipe makes 1 8-inch cake.

How should I store genoise (classic french sponge cake)?

Wrap tightly and store at room temperature for 2 days or freeze for 1 month.

Can I make genoise (classic french 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 pure 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 whipped cream and jam.

Estimated · per serving

Nutrition

Per serving = 1 of 1 serving this recipe makes.

191 Calories / serving

6.6g Fat

27.7g Carbs

4.8g Protein

15.8g Sugar

Whole recipe (1 serving): ~191 cal · 7g fat · 28g carbs · 5g protein · 16g sugar

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