{"id":126683,"date":"2025-10-04T22:48:59","date_gmt":"2025-10-04T21:48:59","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=126683"},"modified":"2025-10-04T22:48:59","modified_gmt":"2025-10-04T21:48:59","slug":"light-french-sponge-cake-genoise","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-light-french-sponge-cake-genoise.html","title":{"rendered":"Light French Sponge Cake : genoise"},"content":{"rendered":"

This light and tall sponge cake makes the perfect base for your desserts.<\/p>\n

Soft, airy, and foolproof, it\u2019s ideal for homemade bakes, from elegant layer cakes to refined desserts.<\/p>\n

\"Light,
10 cm high sponge cake<\/figcaption><\/figure>\n

Light, Fluffy and Foolproof Sponge Cake Recipe for Layer Cakes and Celebrations<\/h2>\n

A sponge cake or genoise is one of those french classics we turn to time and again for birthdays or any special gathering.<\/p>\n

Its charm lies in its simplicity: with only a few everyday ingredients, you can create something soft, airy, and beautifully light.<\/p>\n

Over the years, this tall and reliable version has become my personal favorite, the one I always recommend when friends ask for a dependable cake base.<\/p>\n

It has never failed me, and I believe it will soon become a trusted staple in your kitchen too.<\/p>\n

With the right techniques and a few easy tips, you\u2019ll be able to bake a sponge that looks professional, tastes delightful, and sets the perfect stage for celebration cakes or elegant homemade desserts.<\/p>\n

\"Slices
g\u00e9noise l\u00e9g\u00e8re haute et inratable<\/figcaption><\/figure>\n

The Basic Sponge Cake Ratio<\/h2>\n

The principle of making a sponge cake is very simple: for each egg, you multiply by 30 to get the amount of sugar and flour needed.<\/p>\n

For a chocolate sponge, simply replace part of the flour with unsweetened cocoa powder, depending on how rich you want the chocolate flavour to be.<\/p>\n

1 egg \u2192 30 g flour \u2192 30 g sugar<\/p>\n

2 eggs \u2192 60 g flour \u2192 60 g sugar<\/p>\n

3 eggs \u2192 90 g flour \u2192 90 g sugar<\/p>\n

4 eggs \u2192 120 g flour \u2192 120 g sugar<\/p>\n

5 eggs \u2192 150 g flour \u2192 150 g sugar<\/p>\n

Ingredients for a Light and Fluffy Sponge Cake<\/h2>\n
    \n
  • Eggs (4, at room temperature)<\/strong>
    \nSeparate the whites from the yolks. Whipping the whites with a pinch of salt creates a firm, airy meringue, while the yolks add color and structure when folded in later.<\/li>\n
  • Sugar (120 g \/ \u00bd cup)<\/strong>
    \nUse fine caster sugar so it dissolves easily into the whites, ensuring a smooth, even texture without graininess.<\/li>\n
  • Flour (120 g \/ 1 cup, sifted)<\/strong>
    \nAll-purpose flour works well, but cake flour is even better thanks to its lower protein content, which creates a softer, more delicate crumb.<\/li>\n
  • Baking powder (\u00bd packet, about 5 g \/ 1 tsp)<\/strong>
    \nThough some traditional recipes omit it, adding a little baking powder helps the sponge rise higher and gives it an airy, fluffy texture, perfect for layer cakes and celebration desserts.<\/li>\n<\/ul>\n

    \"Light<\/h3>\n

    Essential Equipment for a fluffy genoise<\/h2>\n
      \n
    • Electric whisk or stand mixer<\/strong> \u2013 helps achieve stiff, glossy meringue quickly.<\/li>\n
    • Large mixing bowl<\/strong> \u2013 preferably stainless steel, glass, or ceramic (avoid plastic).<\/li>\n
    • Rubber spatula<\/strong> \u2013 to fold flour gently and scrape every bit of batter.<\/li>\n
    • Springform cake pan<\/strong> (20 cm \/ 8 in) \u2013 straight sides ensure an even rise.<\/li>\n
    • Baking paper<\/strong> \u2013 line your tin to prevent sticking and ensure a smooth finish.<\/li>\n<\/ul>\n

      \"Springform<\/p>\n

      Step-by-Step Guide to Making Homemade Sponge Cake<\/h2>\n
        \n
      • Separate the eggs<\/strong>: Begin by separating the whites from the yolks. Leave them at room temperature for the best volume and texture.<\/li>\n
      • Prepare the dry ingredients<\/strong>: Sift the flour and mix it with the baking powder to avoid lumps.<\/li>\n
      • Whip the egg whites<\/strong>: Place the whites in a large bowl or stand mixer. Beat until foamy, then gradually add the sugar. Continue whisking until you achieve a glossy, firm meringue.<\/li>\n
      • Incorporate yolks and flour<\/strong>: Add the yolks, then gently fold in the flour. Use a spatula or hand whisk, mixing carefully to keep the batter light and airy.<\/li>\n
      • Pour into the pan<\/strong>: Grease and flour a round cake tin (20 cm \/ 8 in recommended) or line with baking paper. Pour in the batter and smooth the top.<\/li>\n
      • Bake<\/strong>: Bake at 180 \u00b0C \/ 350 \u00b0F for about 20 minutes. In a fan-assisted oven, check at 15-16 minutes. The sponge is done when golden and a toothpick comes out clean.<\/li>\n
      • Cool<\/strong>: Rest the cake for a few minutes, then remove it from the pan and transfer to a wire rack to cool completely.<\/li>\n<\/ul>\n

        \ud83d\udca1Note: The sponge pictured was baked in a 25 cm (10 in) pan and rose to about 3.5 cm in height.<\/em><\/p>\n

        \"Steps<\/p>\n

        Video Tutorial: Foolproof French Sponge Cake<\/h2>\n

        Today I\u2019m sharing the sponge cake recipe in video format, clear, detailed, and easy to follow.<\/p>\n

        Head over to my YouTube channel, subscribe, and turn on the notification bell. You\u2019ll find plenty more delicious step-by-step baking videos there!<\/p>\n