Classic Vanilla Genoise Cake
Dive into the world of baking with this Classic Vanilla Genoise Cake, a timeless staple every baker should have in their repertoire. Known for its dry texture, this versatile cake acts as a canvas for decadent layers of moist fillings, allowing it to soak up rich flavors when paired with trifles, mousses, or fresh fruits. This fool-proof recipe ensures you achieve a light and airy structure that's perfect for any celebration, making it an ideal choice for layered cakes or delightful desserts. Elevate your dessert table with this elegant cake that serves as a beautiful base for your favorite toppings!
12
Servings
175
Calories
5
Ingredients
Ingredients
eggs
4 large (room temperature)
unsalted butter
3 tablespoons (hot)
vanilla extract
1 teaspoon
cake flour or pastry flour
1 cup (sifted (sift before measuring))
granulated sugar
2/3 cup
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
Prepare your baking pan by lining the bottom of an 8-inch or 9-inch round cake pan, an 8-inch square pan, or an 11x17 sheet pan with parchment paper. Lightly spray the parchment and sides of the pan with a non-stick cooking spray.
3
In a small bowl, combine the hot butter and vanilla extract, stirring to combine. Set it aside in a warm place to keep the butter melted.
4
In another bowl, mix the sifted flour and 3 tablespoons of sugar, and sift them together again to ensure a light texture. Set this mixture aside.
5
In the bowl of a stand mixer, combine the room temperature eggs with the remaining sugar. Place the bowl in a larger pan filled with hot tap water (not boiling) and whisk with your clean hand until the eggs feel warm to the touch, approximately body temperature.
6
Return the bowl to the stand mixer and whip the egg mixture on high speed until it cools, lightens in color, and reaches the ribbon stage—when ribbons of batter gently fall back into the mixture without disappearing immediately.
7
Using your clean hand, gently fold about a third of the flour mixture into the whipped eggs, being careful not to deflate the batter. Continue by folding in half of the remaining flour, followed by the rest of the flour until just combined.
8
Take a small amount of the batter and mix it into the bowl with the melted butter and vanilla, mixing until thoroughly combined. Gently fold this mixture back into the main batter to retain the airiness.
9
Divide the batter evenly between the prepared pans. Bake for the following times: 20-25 minutes for an 8-inch square, 25-30 minutes for an 8-inch round, 20-25 minutes for a 9-inch round, and 15-20 minutes for an 11x17 sheet pan, or until the cakes just begin to pull away from the sides of the pans and spring back when touched in the center.
10
Once baked, remove the cakes from the oven and let them cool in the pan for about 10 minutes before transferring them to a cooling rack. Allow the cakes to cool completely before peeling off the parchment paper.
11
For best results, allow the cake to rest for a day. This dry cake excels when soaked with moist toppings, making it perfectly suited for trifles or layered desserts.
12
Do not overbake to maintain the desired texture.
Nutrition Information
0.75g
Fat
26g
Carbs
3.33g
Protein
0.08g
Fiber
8.33g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is a Classic Vanilla Genoise Cake?
It is a timeless sponge cake known for its light, airy structure and dry texture, making it an ideal base for soaking up moist fillings.
How many servings does this recipe yield?
This recipe makes 12 servings.
What is the recommended oven temperature?
Preheat your oven to 350 degrees F (175 degrees C).
What type of flour should be used?
The recipe calls for 1 cup of sifted cake flour or pastry flour.
Why is Genoise cake described as dry?
Its dry texture is intentional so it can act as a canvas to soak up rich flavors from trifles, mousses, or fresh fruits.
How do I prepare the baking pan?
Line the bottom with parchment paper and lightly spray the parchment and sides with non-stick cooking spray.
What size pans can I use for this batter?
You can use an 8-inch or 9-inch round pan, an 8-inch square pan, or an 11x17 sheet pan.
What is the 'ribbon stage' in baking?
The ribbon stage is reached when the whipped egg mixture is light in color and ribbons of batter gently fall back into the bowl without disappearing immediately.
How should I warm the eggs for this recipe?
Place the mixer bowl in a larger pan filled with hot tap water and whisk by hand until the eggs reach body temperature.
Why should I use room temperature eggs?
Room temperature eggs whip more easily and achieve better volume, which is crucial for the cake's airy structure.
How do I incorporate the flour without deflating the eggs?
Gently fold the flour into the whipped eggs using your clean hand, doing so in three separate additions.
What is the purpose of mixing some batter into the melted butter first?
This creates a lighter emulsion that is easier to fold back into the main batter, helping to retain airiness.
How long should I bake an 8-inch round cake?
Bake an 8-inch round cake for 25-30 minutes.
What is the bake time for an 11x17 sheet pan?
A sheet pan should be baked for 15-20 minutes.
How do I know when the cake is finished baking?
The cake is done when it begins to pull away from the sides of the pan and springs back when touched in the center.
Should the cake cool in the pan?
Yes, let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack.
Why is it recommended to let the cake rest for a day?
Resting the cake for a day improves its texture and makes it better suited for soaking with moist toppings or layering.
Can I use this cake for a trifle?
Yes, this dry cake excels when paired with moist toppings in trifles.
What are the nutritional facts per serving?
Each serving contains 175 calories, 0.75g of fat, 26g of carbohydrates, and 3.33g of protein.
How much sugar is in this recipe?
The recipe uses 2/3 cup of granulated sugar total, with approximately 8.33g of sugar per serving.
What happens if I overbake the cake?
Overbaking will cause the cake to lose its desired texture and become overly dry or tough.
How many ingredients are required?
There are 5 main ingredients: eggs, unsalted butter, vanilla extract, flour, and granulated sugar.
Do I need to sift the flour?
Yes, the recipe requires sifting the flour before measuring and then sifting it again with a portion of the sugar.
Is the butter melted before adding?
Yes, the butter should be hot and melted, then mixed with vanilla extract before being folded into the batter.
What speed should I use to whip the eggs?
Whip the egg and sugar mixture on high speed until it cools and lightens in color.
Is this recipe suitable for layered cakes?
Absolutely, it is an ideal choice for layered cakes because it holds its structure well when filled.
What is the fiber content of this cake?
The cake contains a very low amount of fiber, at 0.08g per serving.
Can I use an 8-inch square pan?
Yes, an 8-inch square pan works well and should be baked for 20-25 minutes.
Is vanilla extract added to the eggs or the butter?
The vanilla extract is stirred into the hot melted butter before being combined with the batter.
When should I remove the parchment paper?
Allow the cake to cool completely before peeling off the parchment paper to ensure it doesn't tear.