French sponge cake recipes

How to Make Classic French Sponge Cake

French sponge cake, or *Génoise*, is a delicate, airy staple in French patisserie, prized for its light texture and rich eggy flavor. Mastering this simple yet elegant dessert requires precision, but the results are worth it. Here’s a step-by-step guide.

Ingredients: You’ll need 4 large eggs (room temperature), 100g granulated sugar, 100g cake flour (sifted), 50g unsalted butter (melted and cooled), and a pinch of salt. Vanilla extract is optional for extra flavor.

Steps:

1. Preheat and Prep: Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.

2. Whisk Eggs and Sugar: In a heatproof bowl, whisk the eggs and sugar together. Place the bowl over a simmering pot of water (double boiler) and whisk constantly until the mixture is warm, pale, and thickened (about 5 minutes). Remove from heat.

3. Beat to Ribbon Stage: Using an electric mixer, beat the mixture on high speed until it triples in volume and forms a “ribbon”—when you lift the beater, the batter should fall slowly and leave a visible trail.

4. Fold in Dry Ingredients: Gently sift the flour and salt over the batter. Using a spatula, fold in the flour in three additions, ensuring no lumps remain. Be careful not to overmix.

5. Add Butter: Drizzle the melted butter along the side of the bowl and fold gently until just combined.

6. Bake: Pour the batter into the prepared pan and tap it lightly to remove air bubbles. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve it plain, with fresh berries, or as a base for layered cakes. The key is patience—whisking the eggs to the right volume and folding gently ensures the perfect light, fluffy crumb. Enjoy your homemade French masterpiece!