The Perfect Genoise Sponge Recipe for Cloud-Like Cake Bliss

Mastering a delicate genoise sponge requires precision and passion for baking.

Whisking eggs and sugar creates a light, airy base that distinguishes this classic French technique.

Soft and tender, each slice promises a melt-in-your-mouth experience that feels almost magical.

Pastry chefs worldwide consider this method a fundamental skill in their culinary repertoire.

Simple ingredients combine to produce an elegant cake with remarkable texture and depth.

Professional bakers know the secret lies in careful folding and gentle mixing.

Let’s uncover the art of crafting this sublime dessert that will impress everyone at your table.

What Goes In Nigella Genoise Sponge

• Eggs: The key structural component that provides volume and lightness to the sponge cake.
• Sugar: Adds sweetness and helps create a smooth, stable foam when whisked with eggs.
• Butter: Contributes richness and tender texture to the sponge cake.
• Flour: Provides the basic structure and foundation for the genoise sponge.

• Cream: Creates a luscious, smooth filling for layering between cake sections.

• Strawberries: Fresh berries that add vibrant color and natural sweetness to the cake.
• Icing Sugar: A delicate finishing touch that provides a light, sweet dusting on top of the cake.

• Baking Tins: Standard round cake pans used for even baking and shaping the sponge.

Step-By-Step For Nigella Genoise Sponge

Step 1: Prepare Baking Equipment

Grab two 20cm cake pans. Coat the inside with butter or cooking spray. Line the bottom with parchment paper to prevent sticking. Set your oven to 190°C (or 170°C for fan-forced ovens).

Step 2: Create Fluffy Egg Base

Fill a saucepan with a small amount of water and bring to a gentle simmer. Place a heatproof bowl on top without touching the water. Add eggs and sugar to the bowl. Whisk continuously over the simmering water until the mixture becomes pale, light, and increases to about three times its original volume.

Step 3: Incorporate Melted Butter

Remove the egg mixture from heat. Gently fold in melted butter using a spatula. Use a careful, light motion to maintain the air bubbles you’ve created.

Step 4: Add Flour Carefully

Sift flour over the egg mixture. Fold in flour gradually in several batches. Mix gently to keep the batter airy and prevent deflating the eggs.

Step 5: Bake Golden Sponge

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 20 minutes until golden and springy to the touch. Remove and let cool completely on a wire rack.

Step 6: Prepare Strawberry Cream

Wash and puree a portion of strawberries with a sprinkle of sugar. Whip cream until it forms soft peaks. Gently swirl the strawberry puree through the whipped cream, creating a marbled effect.

Step 7: Assemble Layered Cake

Carefully slice each sponge cake horizontally to create two layers. Begin layering the cake by alternating sponge, strawberry cream, and fresh fruit pieces.

Step 8: Finish and Decorate

Place the final sponge layer on top. Cover with remaining strawberry cream. Garnish with fresh strawberries. Dust the entire cake with a light sprinkle of powdered sugar for an elegant finish.

Baking Tips For Nigella Genoise Sponge

• Whisk with Care: Use a hand mixer or stand mixer for consistent, fluffy egg mixture that triples in volume without deflating.
• Control Heat Carefully: Maintain a gentle simmer when whisking eggs and sugar to prevent scrambling or overheating the eggs.
• Fold Gently: Use a spatula with light, sweeping motions when incorporating butter and flour to preserve the delicate air bubbles.
• Temperature Matters: Allow cake to cool completely before layering to prevent cream from melting and ensure stable structure.
• Berry Boost: Choose ripe, sweet strawberries for maximum flavor and use fresh berries at room temperature for best taste and texture.

Ways To Change Up Nigella Genoise Sponge

• Chocolate Genoise: Replace 2 tbsp flour with cocoa powder for rich chocolate flavor.
• Gluten-Free Version: Use almond flour or gluten-free flour blend instead of regular flour.
• Vegan Adaptation: Substitute eggs with aquafaba, use coconut cream, and replace butter with vegetable oil.
• Lemon Berry Variation: Add lemon zest to sponge batter and use lemon-infused cream with mixed berries instead of strawberries.

Best Pairings With Nigella Genoise Sponge

• Pair Sparkling Wine with Sweet Harmony: A crisp, light prosecco or champagne complements the delicate genoise sponge, cutting through its richness and enhancing the strawberry cream's brightness.
• Brew Fresh Mint Tea: A delicate, cool mint tea offers a refreshing counterpoint to the sweet cake, cleansing the palate and adding a subtle herbal note that balances the dessert's richness.
• Match Creamy Mascarpone: Serve a small dollop of lightly sweetened mascarpone on the side, providing a velvety contrast to the airy sponge and adding extra depth to each bite.
• Select Dark Chocolate Nibbles: Include a few small dark chocolate pieces alongside the cake, creating a sophisticated flavor bridge between the strawberry cream and the light sponge texture.

How To Store Nigella Genoise Sponge Properly

• Store covered in an airtight container for 2-3 days. Keep in the coldest part of the fridge to maintain freshness.
• Wrap individual cake slices tightly in plastic wrap, then place in freezer bags. Freeze up to 1 month for best quality.
• Remove frozen slice from freezer and let sit at room temperature for 30-45 minutes. Avoid microwaving to prevent soggy texture.
• Dust with fresh icing sugar before serving to revive the cake's appearance and add a light sweetness.

Questions On Nigella Genoise Sponge

• What makes Genoise sponge different from other cakes?

Genoise uses a unique method of whisking eggs and sugar over heat, creating a light, airy texture without chemical leaveners like baking powder.

• Can I make Genoise sponge without a stand mixer?

Yes, you can use a hand mixer or even whisk by hand, but it requires more arm strength and careful technique to achieve the right volume and consistency.

• Why do I need to whisk eggs over simmering water?

This technique (called tempering) helps dissolve sugar quickly, creates a stable foam, and allows eggs to reach maximum volume, which is crucial for the cake’s delicate structure.

Why Try Nigella Genoise Sponge

• Craft a Luxurious Dessert: Master a classic French sponge cake that transforms simple ingredients into an elegant, impressive treat perfect for special celebrations.
• Quick Technique Mastery: Learn a professional baking method that requires minimal ingredients but delivers maximum sophistication, helping you develop advanced culinary skills.
• Versatile Crowd-Pleaser: Create a stunning dessert that adapts to any occasion, from afternoon tea to fancy dinner parties, with its light texture and beautiful strawberry cream layers.
• Simple Ingredient Magic: Turn basic pantry staples like eggs, sugar, flour, and fresh strawberries into a restaurant-quality dessert that looks and tastes incredibly gourmet.

Genoise Sponge Recipe

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4.9 from 13 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Heavenly genoise sponge brings Italian baking magic to your kitchen with delicate layers of pure elegance. Light, airy perfection awaits you in this classic dessert that whispers culinary sophistication.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 8 medium eggs
• 250g plain flour (0.55 pounds, 8.82 ounces)
• 250g caster sugar (0.55 pounds, 8.82 ounces)
• 50g butter (0.11 pounds, 1.76 ounces)

Cream and Fruit:

• 600 milliliters double cream (20.29 fluid ounces)
• 400g strawberries (0.88 pounds, 14.11 ounces)
• 180g blueberries (0.40 pounds, 6.35 ounces)
• 150g raspberries (0.33 pounds, 5.29 ounces)

Additional Ingredients:

• 1 tablespoon caster sugar
• icing sugar (for dusting)
• butter (for greasing)
• flour (for dusting)

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Instructions

1. Prepare baking setup by heating oven to 190C (170C fan) and preparing two 20cm cake tins with grease and parchment lining.
2. Create airy egg mixture by whisking eggs and sugar over gentle simmering water until mixture becomes pale and significantly increases in volume, approximately 5-7 minutes.
3. Carefully remove egg mixture from heat and gently incorporate melted butter using delicate folding technique to maintain volume.
4. Gradually sift flour into egg mixture, folding in small batches to ensure smooth, even incorporation without deflating the mixture.
5. Distribute batter evenly between prepared cake tins and bake for 20 minutes until golden and springy to touch, then transfer to cooling rack.
6. Prepare strawberry cream by whipping cream to soft peaks and creating strawberry puree by blending fresh strawberries with sugar until smooth.
7. Swirl strawberry puree through whipped cream, creating a marbled effect with soft pink tones.
8. Slice each cooled sponge horizontally to create four layers, creating alternating pattern of cream and sponge.
9. Assemble cake by layering sponge, strawberry cream, and fresh fruit pieces, building height and texture.
10. Complete presentation by positioning final sponge layer on top, generously covering with remaining strawberry cream and decorative fresh berries.
11. Finish with delicate dusting of icing sugar for elegant, refined appearance.

Notes

• Bring eggs to room temperature for optimal volume when whisking, ensuring a light and airy sponge texture.
• Use clarified butter or ghee for a cleaner flavor and smoother incorporation into the delicate batter.
• Carefully fold flour with a wide spatula to maintain the air bubbles, preventing a dense cake result.
• Adapt for gluten-free diets by substituting regular flour with a 1:1 gluten-free flour blend, maintaining the same gentle folding technique.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 392
• Sugar: 29 g
• Sodium: 4 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 160 mg