Imagine a cake so light it practically floats off your plate, with a delicate texture that melts in your mouth like a cloud of pure culinary magic! The Italian Genoise Sponge Cake is not just a dessert; it's a masterpiece of baking technique that transforms simple ingredients into a heavenly creation. Whether you're a novice baker or a seasoned pastry chef, this recipe will unlock the secrets to creating the most sublime, airy cake that will have your guests wondering how you achieved such perfection.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 1 cake
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare your equipment by preheating the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, ensuring the sides are also lightly buttered.
- In a large heatproof mixing bowl, combine eggs and granulated sugar. Create a double boiler by placing the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water.
- Whisk the egg and sugar mixture continuously over the double boiler for about 5-7 minutes. The mixture should become pale, thick, and increase in volume, reaching a ribbon-like consistency when the whisk is lifted.
- Remove the bowl from heat and continue whisking with an electric mixer on high speed for an additional 5-6 minutes until the mixture is cool and has tripled in volume.
- Sift the all-purpose flour and salt together in a separate bowl to ensure no lumps remain.
- Gently fold the sifted flour into the egg mixture using a spatula, using a careful bottom-to-top folding motion to preserve the air bubbles. Do this in 3-4 increments.
- Separately, mix the melted butter with vanilla extract, then carefully fold this into the batter, ensuring it's fully incorporated without deflating the mixture.
- Pour the batter into the prepared cake pan, gently spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, the cake can be served as is, dusted with powdered sugar, or used as a base for layered cakes and desserts.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature before starting. This helps create a more stable and voluminous egg mixture.
- Whisking Technique: The success of a Genoise lies in proper whisking. Be patient and whisk the egg and sugar mixture thoroughly until it becomes pale and forms a thick, ribbon-like consistency.
- Gentle Folding: When incorporating flour and butter, use a gentle folding technique to preserve the air bubbles. Overmixing can deflate the batter and result in a dense cake.
- Don't Open the Oven: Resist the temptation to open the oven door while baking, as sudden temperature changes can cause the cake to collapse.
- Cooling is Crucial: Allow the cake to cool completely before removing from the pan or decorating to maintain its delicate structure.
- Versatility Tip: This cake is perfect as a base for layer cakes, trifles, or can be served simply dusted with powdered sugar for an elegant dessert.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 45mg
