Genoise Sponge: Easy French Sponge Cake Recipe

Genoise is one of the most useful cakes you can make at home. This classic French sponge cake is light, airy, and versatile, making it perfect for birthday cakes, layered desserts, and celebration bakes.

With only a few basic ingredients, you can make a sponge that is soft, delicate, and easy to fill. It is the kind of cake that works for all sorts of occasions, whether you want to keep it simple or turn it into a more elaborate dessert.

This easy genoise sponge recipe uses 4 eggs, sugar, flour, and a small amount of baking powder. The result is a light and even sponge that is easy to slice, fill, and decorate.

I have come back to this recipe again and again over the years, especially when I needed a reliable cake base for a last-minute dessert or a special occasion. It is simple, dependable, and easy to adapt. Once you have a good genoise recipe, it quickly becomes one of those basics you rely on all the time.

Why this genoise sponge works so well

One of the best things about genoise is how flexible it is.

You can serve it plain, layer it with cream, fill it with jam, or brush it with syrup for a softer, more dessert-style finish. It is light enough to pair with rich fillings, but sturdy enough to hold its shape once sliced.

It is also a great choice when you want something more delicate than a butter-heavy cake.

The easiest way to remember the quantities

There is one very simple ratio that makes this recipe easy to remember:

For each egg, use 30 g sugar and 30 g flour.

So for 4 eggs, you will need:

• 120 g sugar
• 120 g flour

It is a useful guide to keep in mind, especially if you want to scale the recipe up or down later.

Genoise sponge video

If you like to see the method before you begin, this video makes the recipe even easier to follow.

It helps you check the texture of the batter, see how gently the flour should be folded in, and get a better idea of the finished sponge after baking.

Ingredients for this French sponge cake

• 4 eggs : Room temperature eggs are best. They whip more easily and help create a lighter sponge.
• 120 g sugar : Fine sugar dissolves more easily and helps stabilize the whipped egg whites.
• 120 g flour : Sifted flour blends in more smoothly and helps keep the sponge light.
• 1/2 sachet baking powder : In this version, it gives the cake a little extra lift and makes the recipe easier and more reliable.

What size cake pan should you use?

For this recipe, a 20 cm round cake pan works best.

It gives you a sponge with a nice balance of height and softness, and it is ideal if you want to slice it and add a filling.

You can also use an 18 cm pan if you want a slightly taller sponge, but the baking time may need a little more attention.

Whatever pan you use, make sure it is well prepared before adding the batter. Butter and flour it, or line it with baking paper so the cake releases easily after baking.

How to make genoise sponge

1. Prepare the ingredients

• Separate the egg whites from the yolks.
• Mix the flour and baking powder together.

2. Whip the egg whites

• Place the egg whites in a large mixing bowl or the bowl of a stand mixer.
• Beat until foamy, then gradually add the sugar.
• Keep whisking until the mixture becomes glossy and holds firm peaks.

3. Add the yolks

• Add the egg yolks straight away.

4. Fold in the flour

• Add the flour and baking powder mixture immediately.
• Mix gently, just until the batter is smooth and combined. Do not overmix, or you will knock out too much air.

5. Pour into the pan

• Pour the batter into a 20 cm round cake pan that has been buttered and floured, or lined with baking paper.
• Smooth the top lightly.

6. Bake

• Bake in a preheated oven at 180°C for about 20 minutes.
• Since oven temperatures can vary, start checking a few minutes before the end of the baking time.

7. Cool

• Remove the cake from the pan and let it cool on a wire rack before slicing or filling.

Tips for a light and airy genoise

• Use room temperature eggs whenever possible.
• Sift the flour before adding it to the batter to avoid lumps and keep the texture light.
• Once the yolks and flour are added, handle the batter gently. Mixing too much will make the cake lose volume.
• Bake the sponge as soon as the batter is ready. Letting it sit for too long can cause it to deflate.
• Avoid opening the oven door too early, as this can make the cake sink.
• Let the cake cool on a rack so the bottom stays dry and the crumb keeps its texture.

How to slice, fill, and store genoise

• Wait until the cake is completely cool before cutting it.
• For neater layers, you can even bake it a few hours ahead of time. A cooled genoise is usually much easier to slice cleanly.
• This French sponge cake works beautifully with whipped cream, mousseline cream, ganache, jam, or a simple soaking syrup.
• Once cooled, wrap it well to keep it soft until you are ready to assemble your dessert.

FAQ about genoise sponge

Why did my genoise sink?

This usually happens when the batter was overmixed after adding the flour, or when the oven door was opened too early.

Why is my genoise sponge dense?

A dense sponge usually means the egg whites were not whipped enough, or the batter lost too much air during mixing.

Can I make genoise in advance?

Yes. In fact, it is often easier to slice and fill once it has had time to cool fully.

Is genoise good for birthday cakes?

Yes, absolutely. It is one of the best cake bases for layered and filled celebration cakes.

Can I flavour the sponge?

Yes. A little vanilla works well, and you can also adapt the filling or syrup depending on the dessert you want to make.

Other basic pastry recipes to try

• Chocolate Sponge Cake Recipe : Genoise
• Homemade Shortcrust Pastry (Sweet Tart Crust)
• Vanilla Mousseline Cream Recipe
• Easiest royal icing recipe