Airy Genoise Sponge Cake
A moist and tender genoise sponge cake, richer than angel food cake, features whole eggs, butter, and a subtle vanilla essence.
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Instructions
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Preheat the oven to 350 F. Prepare cake pans by spraying, flouring, and lining bottoms with parchment. Bring a saucepan of water to a simmer.
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In a stand mixer bowl, combine eggs, sugar, and vanilla.
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Place the bowl over the simmering water to form a double boiler and stir the egg mixture for 3 to 4 minutes until warm.
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Beat the warm mixture in a stand mixer for 10 to 15 minutes until thick, light, and tripled in volume.
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Gently fold in the flour, then the melted butter, ensuring not to overmix.
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Pour batter into prepared pans and bake for 20 to 25 minutes, or until a toothpick comes out clean.
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Cool cakes in pans on a wire rack for 10 minutes. Invert cakes onto racks and cool completely for at least 45 minutes.
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Once cooled, assemble the dessert as desired.