Genoise Sponge😋😍


 6 Eggs

 Flour (half the weight of shelled eggs)

 Sugar (half the weight of shelled eggs)

How to make Sponge Genoese Sponge Cake:


Put the sugar and eggs together in a bowl and beat with the whisk until you get a whitish mixture and triple the initial volume. To do this we must beat for a long time, at least 15 or 20 minutes. This step is essential, since it depends on the eggs that the cake grows and is fluffy.

Next we add the flour. We must sift it before, and better to do it 2 or 3 times. We add it to the previous mixture little by little and mix carefully, with soft and enveloping movements so as not to lower the dough of the Genoese sponge cake, so that it does not lose3

When the dough is ready, it is important to bake it at the moment. If a long time passes, the air present in the dough obtained by beating will be lost and the dough will not rise, or not as well. That is why we must have the oven ready, preheated to 180º C up and down.

We will place the perfect Genoese sponge cake in a mold (in my case silicone) at medium height and we will leave about 25 -30 minutes for a sponge cake with 5-6 eggs. If it is smaller, it will take a little less time.


Once the baking time has elapsed and making sure that the Genoese sponge cake is well done by pricking the center with a toothpick (if it is ready, the toothpick should come out clean and dry), remove the sponge cake and let it cool a bit before unmolding. Then we put it on a rack until it cools completely.

This spongy Genoese sponge cake will look like this if it is well done. It is delicious and the cakes are wonderful. It is worth the effort that, as I have already told you, is just having a little care and patience when preparing it. Great!

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