Fluffy Basic Genoise Sponge
Easy Recipe for Fluffy Genoise Sponge at Home
This recipe will guide you through creating a genoise sponge that is wonderfully fluffy and soft like a sponge cake. You can make it with just eggs and flour, and it’s perfect as a base for cakes. It’s also possible to bake it in an air fryer. This recipe is highly recommended for home baking beginners because it’s so convenient to make without an oven! I’ll share detailed tips to enhance its flavor.
Basic Genoise Ingredients (for a 3-tier round pan)
- 4 eggs (room temperature)
- 100g sugar (50g for whites, 50g for yolks)
- 5 drops vanilla extract or vanilla oil (optional, to remove eggy smell)
- 3 Tbsp vegetable oil (e.g., grapeseed oil, canola oil)
- 3 Tbsp plain soy milk or Almond Breeze (unsweetened)
- 1/2 tsp salt
- 145g cake flour (sifted twice)
Cooking Instructions
Step 1
The key to a good genoise starts with separating the eggs. Carefully separate 4 eggs into whites and yolks. Be cautious not to let any yolk mix into the whites, as this is crucial for creating a beautiful meringue.
Step 2
Place the separated egg whites into a clean, dry bowl. Ensure there are no traces of water or grease. Put the yolks into a separate clean bowl. It’s important to have distinct bowls for each component to prevent mixing.
Step 3
Now, it’s time to whip the egg whites. Using a hand mixer or a whisk, start whipping at a medium speed to create foam. This process incorporates more air, leading to a fluffier texture.
Step 4
Once the egg whites start to foam, gradually add 50g of the sugar in 2-3 additions. As you add the sugar, increase the mixer speed to high. It’s essential to add sugar incrementally to achieve a stable and firm meringue.
Step 5
When the egg whites are well combined with the sugar and have a glossy sheen, the meringue is almost ready. When you lift the whisk, the meringue should form a stiff peak that gently curls at the tip. If the peak stands straight up, it might be over-whipped, so be mindful.
Step 6
Typically, with gradual sugar addition and high-speed whipping, a firm meringue will form in about 3-4 minutes. Adjust the time based on the meringue’s consistency.
Step 7
In the separate bowl with the egg yolks, add 5 drops of vanilla oil for added flavor. Then, add the remaining 50g of sugar and mix well with a whisk until smooth. The yolks should emulsify and turn a cloudy, pale yellow.
Step 8
To the emulsified yolk mixture, add 3 Tbsp of vegetable oil and 3 Tbsp of plain soy milk (or Almond Breeze). Also, add 1/2 tsp of salt. Finally, add the 145g of cake flour, which has been sifted twice. Sifting the flour helps prevent lumps and ensures a smoother batter.
Step 9
Using a whisk or spatula, gently mix the yolk batter until the flour is just incorporated and no dry streaks remain. Avoid overmixing, as this can develop gluten and make the cake tough.
Step 10
Now it’s time to combine the meringue with the yolk batter. First, gently fold in about one-third of the meringue (approximately 2 spatula-fulls) into the yolk mixture. Pre-mixing a portion of the meringue helps to equalize the batter consistency, making it easier to incorporate the rest without deflating it.
Step 11
At this stage, you can use a whisk and mix a bit more vigorously. Combine the yolk batter and the meringue until smooth. This step is important for achieving a cohesive batter.
Step 12
Add the remaining meringue to the bowl. From now on, mix very gently to avoid deflating the batter. Use a silicone spatula to fold the meringue from the bottom up into the batter. Imagine gently folding with wings, not stirring vigorously. Mix lightly about 30-40 times.
Step 13
Once the egg white and yolk batters are evenly combined, resulting in a smooth, glossy, ivory-colored batter, it’s ready! Overmixing can ruin the genoise’s texture, so keep the mixing process to a minimum.
Step 14
Prepare a 3-tier round cake pan by lining the bottom and sides with parchment paper. This prevents the batter from sticking. Press the parchment paper firmly against the pan.
Step 15
Pour the finished batter evenly into the prepared cake pan. Pour carefully to avoid creating air bubbles.
Step 16
Smooth the surface of the batter, then use a chopstick or wooden skewer to gently swirl it in a circular motion on top. This step helps create a smooth surface and prevents the cake from becoming uneven during baking.
Step 17
Tap the cake pan firmly on the counter 2-3 times. This action releases any large air bubbles trapped in the batter, ensuring a smooth surface and even crumb structure after baking.
Step 18
Preheat your air fryer to 170°C (340°F). Place the batter in the air fryer and bake for approximately 40 minutes. Baking times can vary depending on the air fryer model, so check periodically and adjust as needed. The cake is done when a skewer inserted into the center comes out clean.
Step 19
Carefully remove the baked genoise from the pan and invert it onto a wire rack to cool. If the surface is smooth and even after inverting, you’ve achieved a perfect bake! Now you can use this fluffy genoise to create delicious cakes.
