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Genoese sponge cake

Genoese sponge cake

The cake is a basic of the confectionery, that is to say, it is one of the techniques that make up the wardrobe of the confectionery. The Genoese cake is the one used in cakes. It does not use any chemical yeast, but uses air suspended in the dough during its elaboration to give it volume. It is a simple, spongy and soft sponge cake, with many variations, with more or less eggs, with different measures in sugar and flour, with or without butter, with or without leaveners, etc. The recipe for this cake is not typical for the Genoese since it separates the yolks from the whites, and in the authentic Genoese everything is beaten together, in addition, the recipe for my cake has the particularity that the whites and the yolks share the sugar; and with that I get the cake to lower less.

In this specific recipe you can find step by step some clear and illustrated explanations of the traditional Genoese cake recipe, which if you follow carefully, you will get a light, fluffy and very tasty cake.


4 eggs, separated into yolks and whites

125 gr. sugar (half beat with the whites, and the other part with the yolks)
125 gr. sifted flour pastry
the skin of a grated lemon (it is almost always put in the Genoese but I did not do it because I had cognac and I did not want to mix flavors).

1. Separate the whites from the yolks, and whip the whites with a few drops of lemon in a whisk for at least 5 minutes. The shake is one of the most delicate operations because the sponginess, lightness and volume of preparations such as biscuits or meringues will depend on it.

2. When the whites are almost done, they are hard but they still slip into the container, we add half the sugar and finish beating it another 3 or 4 minutes more:

3. When they are so hard that if you turn the container upside down, we can set them aside:

4. Now we beat the yolks but, in this case, we add the sugar from the beginning; you have to beat the yolks until they are whitish, and that will take you almost 10 minutes. Of course, you will need an electric mixer:

5. Here you have the yolks ready; that is to say, they have doubled the volume and the sugar has been agglutinated with the mixture:

6. We can now add the whites, which we had set aside, to the yolks: you have to stir just to mix from bottom to top; To this end, we will do it in an enveloping or circular way, using a manual whisk or a spatula; and as little as possible so that you don’t lose air and the cakes come out spongy but firm:

7. We will then proceed to dump the flour, sifting it first; We must incorporate the flour well in the previous mixture, but also with enveloping movements and without beating the mixture to also avoid losing volume:

8. Now we have the mixture ready for take to the mold, distributing the dough well, matching the top. Bake at medium height on a rack, for about 20-25 minutes. Put it in a preheated oven (for 10 minutes), which we will keep at 160º during the cooking process for about 20 to 25 minutes. The mold (22 cm.) Must be lined with silicone paper or sulfurized (or oven) and smeared with a little butter, so it will not stick at all:

9. You look at it before 20 minutes, but I think that this oven time will cook it perfectly; if it was not, you leave it another 5 minutes. Do not strip it until it is cold. The result is perfect; It looks a little wrinkled but that means it is very fluffy:

Variants with the same elaboration:

1. Put in place of 125 gr. flour only 90 gr .; It will be a little fluffier but it can be lowered in the center.

2. Add it to the original recipe, 50 gr. of butter that you will incorporate to the yolk already beaten. It will be juicier and will need less draft of syrup or liquor.


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