SavoryTouch

Name: Genoise-Cake:-A-Light-and-Airy-Delight-(Updated-April-17-2025)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1 ½ cups (180g) All-purpose flour; ¾ cup (120g) Granulated sugar; 6 Large eggs; 1 teaspoon Vanilla extract (optional)

A light and airy genoise cake, sliced to show its delicate texture.

Birthday cake

genoise cake: a light and airy delight (updated april 17 2025)

By Savory Touch

Published: 17 Apr 2025

This genoise cake recipe is a classic for a reason. It's incredibly versatile, super easy to make, and produces a cake that's unbelievably light and airy. I remember the first time I baked one – it was for my friend's birthday and it totally blew everyone away! It's perfect for any occasion, from a simple afternoon tea to a grand celebration.

A perfectly frosted genoise cake on a cake stand

One thing that makes this recipe special is its simplicity. There are no complicated ingredients or techniques, just basic baking essentials and a little bit of elbow grease! The real key to a successful genoise lies in properly whipping the eggs and sugar together. It's all about creating a thick, glossy mixture that holds its shape. Trust the process; the resulting texture will reward your efforts tenfold. And don't forget the cooling process, it really impacts that delicate texture.

Close up of a genoise cake batter being folded gently

Required Equipments

Mixing bowls (2)
Whisk
Rubber spatula
9x13 inch baking pan
Stand mixer or hand mixer
Measuring cups and spoons
Sifter
Parchment paper
Offset spatula
Cake decorating tools (optional)

Genoise Cake: A Light and Airy Delight (Updated April 17 2025)

This recipe for genoise cake delivers a light and airy masterpiece that is incredibly versatile and surprisingly easy to make. Perfect for any occasion!

⏳ Yield & Time

Yield: 12 servings servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

1 ½ cups (180g) All-purpose flour
¾ cup (120g) Granulated sugar
6 Large eggs
1 teaspoon Vanilla extract (optional)

📖 Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper; this will make removing the cake super simple. Don't skip this step, trust me!
In a large mixing bowl, sift together 1 ½ cups (180g) all-purpose flour and ¾ cup (120g) granulated sugar. Sift these together twice for a really light batter and to prevent clumps later. It makes a HUGE difference in the texture!
In a separate bowl, whisk together 6 large eggs until slightly frothy. Gradually add the sugar, while constantly whisking, until the mixture is thick, pale yellow, and forms a ribbon when you lift the whisk. This might take some muscle, but hang in there, it's worth it!
Gently fold the dry ingredients into the egg mixture using a rubber spatula. Be careful not to overmix; a few lumps are totally okay. Overmixing leads to a tough cake so be gentle and don't worry about perfection!
Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Oh, and keep an eye on it, ovens can be temperamental!
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents it from getting soggy. Once cool, frost as desired.
Once your cake is completely cooled, you can frost it with your favorite frosting, fill it with fruit, or simply dust it with powdered sugar. Honestly, it tastes amazing on its own!

📝 Notes

Make sure your eggs are at room temperature for best results.
Don't overmix the batter – a few lumps are okay!
Let the cake cool completely before frosting or filling to ensure that the frosting sets well and the layers don't slide.
Get creative with your frosting and filling! There are numerous options and it can totally transform the cake's personality!