Easy Genoise Sponge Cake

Learn how to make soft, airy, and very spongey basic genoise sponge cake using the whole-egg method. If you have been struggling to make a soft and airy sponge cake using an egg separation method and long baking time using a water-bath method, you need to try this recipe.

Whole egg sponge cake is easier to handle

I have baked countless sponge cakes over this past year. Sometimes I get really good results, sometimes well, the sponge cakes decided to collapse on me. I love to bake sponge cakes. I have always done the egg separation method for sponge cake because I love that cottony soft texture. I get good results using the water bath method. The cake is incredibly soft and spongy. The baking time is really long though because it needs to be baked at a low temperature so the cake won’t rise too fast and collapse later. The problem is when I try to bake the sponge cake without the water bath, in other words, dry bake like how we normally bake a cake. The cake will crack on top and then collapse later when I pull it out from the oven. I just couldn’t find the right temperature that works for me so far without using the water bath method. So this is when the whole egg method steps in. I’ve baked sponge cake several times using this method and they work each time.

The recipe rundown

Taste: This cake is not overly sweet. It’s a great basic sponge cake
Texture: Soft, airy, and spongey
Level: Easy-intermediate
Pros: You don’t have to deal with water-bath and whipping meringue
Cons: You need a mixer or a stand mixer to be able to make this cake with a good result

Ingredients

1. Eggs
I always use large size egg, which is weighed about 58-60 grams with a shell
2. Granulated sugar
This recipe yields just the right amount of sweetness. A basic sponge cake like this is usually used as a base for other frosted cakes, so I don’t want to make it too sweet.
3. Cake flour
Using cake flour will give you softer crumbs compared to using all-purpose flour
4. Cooking oil
You can use any neutral-tasting oil
5. Vanilla extract
Since this is a basic sponge cake that I will use to make another layered cake, I usually just put vanilla extract. You can omit or use another flavor you like
6. Salt
A pinch of salt will round up the overall flavor nicely

Tips for success

1. Cold ingredients need to be at room temperature
I know this might be up for a debate. Some experts say cold eggs are better at holding air compared to room temperature eggs. You will see some recipes ask you to start with cold eggs instead of room-temperature eggs. I have always use room temperature eggs for all my chiffon cakes and sponge cakes from the beginning and it has always worked for me.
2. Measure ingredients with a scale when applicable
Before I got into baking, getting a scale sounded like too serious of a thing. Now, I can’t imagine my baking life without it. I can’t tell you how many times I’ve learned my lesson that precision is of paramount importance when it comes to baking
3. Use a good-quality aluminum pan
I love baking cakes using an aluminum pan. It transfers heat so much better and my cake doesn’t turn out too dark as it used anymore
4. Make sure you beat the eggs and sugar until a ribbon stage
This is one of the keys to success when you use the whole-egg method. The ribbon stage means when you lift up the beater, the batter that drops down will leave a trail that won’t disappear immediately. It stays for a minute before slowly disappears.
5. Know your oven
My oven is a conventional oven using bottom heat. Every oven can be different, so you need to know yours. You can always use an oven thermometer to check and make sure your oven temperature is accurate too.

How to make easy vanilla sponge cake (whole-egg method)

1. Preheat oven to 330 F (165 C).  If your oven has top and bottom heat, you want to lower the temperature by 10-15 degrees. Put eggs, sugar, and vanilla extract in a mixing bowl.

2. Beat on medium speed (speed 4 on KA) for 1 minute using a whisk attachment and then increase to high speed (speed 8). Beat until the mixture is thick, creamy, and pale. When you lift the batter with the whisk, the batter that drops down will leave a trail that remains visible for about a minute before slowly disappearing. You have to beat it to this ribbon stage or the cake will not turn out right

Ribbon stage

3. Once it has reached the ribbon stage, turn off the mixer. Add 1/3 of the flour mixture and very gently but work efficiently, fold the flour mixture into the batter using a rubber spatula using a swipe down and fold over method. Then add the next batch of flour and continue to fold.

4. Once you no longer see any loose flour in the batter, scoop out about 1/3 cup of the batter into a different bowl. Add oil and stir to combine thoroughly


5. Pour this mixture gently over the batter and use a spatula to fold again until combined. Make sure they are thoroughly combined into the batter or your cake will have separate layers later

6. Pour the well-combined batter into the prepared pan. Use a skewer and do a zig zag pattern on the batter to pop any large bubbles.

7. Place the pan on the middle rack Place the pan on the middle rack. For 6-inch cake, bake for 20-25 minutes, for 7 and 8-inch cake, bake for 25-30 minutes. For 9-inch cake bake for 30-35 minutes. Do a test by using a skewer and poke into the middle of the cake. It should come out clean with few crumbs are okay, as long as it’s no longer wet

8. The cake will gradually rise and has a dome top during baking

9. Once the cake is done baking in the oven. Turn off the oven. DO NOT open the oven door yet. Let the cake cools down in the oven for 10 minutes.

You can see that the top of the cake has gradually flattened during this cool down

10. Then remove from the oven and cool down in the pan on the counter for another 10 minutes

11. Loosen the edge with an offset spatula

12. Turn it upside down into a cooling rack and let the cake cool down completely upside down, this will help to flatten the top of the cake if it’s slightly dome or you can leave it to cool without turning upside down

What can I use this basic vanilla sponge cake for?

1. Layered cake/sandwich cake
Sponge cake like this is great for layered cake/sandwich cake. The cake is about 3 inches tall and great for 2 or 3 layer cake
2. Trifle
3. Eat as is
In Asia, we love to eat a vanilla sponge cake like this on its own with a cuppa!

Did you make this Easy Vanilla Sponge Cake (Whole Egg Method) recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

This mango sponge layer cream cake is made using this genoise sponge cake recipe

Easy Genoise Sponge Cake

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings (6-inch round cake or 5-inch square))

Be the first to review!

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Review this Recipe

Ingredients

 

MetricUS Customary

 

0.5x1x2x

For 6-inch round cake: (which is the one I baked)

• 3 large eggs (room temperature) 58-60 gr each with the shell
• 60 gr granulated sugar
• ¼ tsp salt
• ½ tsp vanilla
• 90 gr cake flour
• 40 gr cooking oil

For 7-inch or 8-inch round cake (6-inch or 7-inch square cake):

• 4 large eggs (room temperature) 58-60 gr each with the shell
• 80 gr granulated sugar
• ¼ tsp salt
• ½ tsp vanilla
• 120 gr cake flour
• 53 gr cooking oil

For 9-inch round cake (8-inch square cake):

• 5 large eggs (room temperature) 58-60 gr each with the shell
• 100 gr granulated sugar
• ½ tsp salt
• 1 tsp vanilla extract
• 150 gr cake flour
• 66 gr cooking oil

Instructions

 

• Line the bottom of the pan with parchment paper. Do not grease the pan so it can have a good height
• Sift cake flour and salt and mix to combine. Sifting will get rid of the lump when you fold in the flour into the cake batter later

Prepare the cake batter:

• Preheat oven to 330 F (165 C). My oven is conventional with bottom heat no fan. If you use convection with top and bottom heat, please adjust accordingly. You may need to lower the temperature by 15-20 degrees. Put eggs, sugar, and vanilla extract in a mixing bowl. Beat on medium speed (speed 4 on KA) for 1 minute using a whisk attachment and then increase to high speed (speed 8). Beat until the mixture is thick, creamy, and pale. When you lift the batter with the whisk, the batter that drops down will leave a trail that remains visible for about a minute before slowly disappearing. You have to beat it to this ribbon stage or the cake will not turn out right

Fold the flour mixture into the batter:

• Once it has reached the ribbon stage, turn off the mixer. Add 1/3 of the flour mixture and very gently but work efficiently, fold the flour mixture into the batter using a rubber spatula using a swipe down and fold over method. Then add the next batch of flour and continue to fold.

Fold the oil mixture into the batter:

• Once you no longer see any loose flour in the batter, scoop out about 1/3 cup of the batter into a different bowl. Add oil and stir to combine thoroughly. Pour this mixture gently over the batter and use a spatula to fold again until combined. Make sure they are thoroughly combined into the batter or your cake will have separate layers later

Baking:

• Pour the well-combined batter into the prepared pan. Use a skewer and do a zig zag pattern on the batter to pop any large bubbles. Place the pan on the middle rack. For 6-inch cake, bake for 20-25 minutes, for 7 and 8-inch cake, bake for 25-30 minutes. For 9-inch cake bake for 30-35 minutes. Do a test by using a skewer and poke into the middle of the cake. It should come out clean with few crumbs are okay, as long as it's no longer wet
• Do not open the oven door for the first 20 minutes however. The cake will rise and has a dome top during baking but it will shrink a bit after being cooled down and has a nice flat top without any crack

Cool down:

• Once the cake is done baking in the oven, turn off the oven. DO NOT open the oven door yet. Let the cake cools down in the oven for 10 minutes. Then remove from the oven and cool down in the pan on the counter for another 10 minutes. Loosen the edge with an offset spatula and turn it upside down into a cooling rack and let the cake cool down completely upside down, this will help to flatten the top of the cake if it's slightly dome
• The cake has some brown crumbs and you can decrumb by scraping off those brown crumbs if you prefer. I sometimes like to leave them on if I'm going to do a naked or semi-naked frosted cake

Storage:

• The cake is ready to be used once they have cooled down completely. Wrap them up in a cling wrap if it has cooled down completely and you won't be using it on the same day. They can be kept at room temperature for 3 days
• For longer storage, wrap it well with a cling wrap and then put in the freezer bag, push all the air out and store it in the freezer for one month. Simply thaw at room temperature for few hours before decorating your cake
• I recommend cutting a sponge cake with serrated knife using a sawing motion

Recommended products:

6 x 3 inch round pan

Kitchen Aid Standmixer

Nutrition

Serving: 1slice (6 inch cake) | Calories: 188kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 133mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Calcium: 16mg | Iron: 1mg

Did you make this recipe?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram