A genoise cake is pretty much just a sponge cake that does not use chemical leavening, instead, air is suspended in the batter during mixing to provide volume.
This genoise cake is soft, light, airy and beautifully absorbs lots of syrup for an extra layer of flavor and moisture.
For the syrup, you can use vanilla or any flavor you like. This classic cake is also delicious with whipped cream, mousse or fresh fruit.
- 1 ½ cups plus 2 tablespoons cake flour (196g)
- 1 cup granulated sugar (225g)
- 1 stick unsalted butter (113g)
- 8 large eggs
- 1 tablespoon vanilla extract
- ¼ teaspoon table salt
- Line the bottom of two 8″ cake pans with parchment paper round, or grease and flour the pans.
- Preheat the oven to 350°F.
- Melt the butter in a small saucepan, cook until the milk solids sink to the bottom of the pan and become brown. Then drain the butter into a medium bowl, leaving the milk solids in the pan.
- Stir the vanilla into the browned butter and set aside.
- Add the eggs, sugar and salt into a mixer bowl. Set the bowl over a pan of simmering water (don’t let the bowl touch the water) and whisk until the eggs are slightly warmer than body temperature.
- Then using a mixer, whisk the eggs until they are tripled in volume.
- Sift half the flour over the egg mixture and use a balloon whisk to fold, and repeat with the remaining flour.
- Whisk 1 cup of the batter into the browned butter to lighten the butter, then whisk in another cup of batter.
- Fold the butter mixture into the batter just until just combined. Be keen not to over mix or you’ll lose some volume in the cake.
- Transfer the batter evenly into the prepared baking pans.
- Place in the oven and bake for about 30-35 minutes or until the cake springs back when pressed in the center.
- Allow to cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely before filling and frosting.
- Serve and enjoy.