Italian Basic Genoise (Sponge Cake) – a delicious recipe with eggs, egg yolks, sugar, vanilla, cake flour, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the mixer, add the vanilla and mix inches.
3
Preheat oven to 350 degrees F.
4
Sift together the cake flour, cornstarch and salt. Fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.
5
Coat two 10-inch round cake pans with shortening. Pour the batter into the pans and put them immediately into preheated 350 degree oven.
6
Bake until tops are springy to the touch, about 45 to 50 minutes.
7
Remove the cakes from the pans and cool on a wire rack.
8
When cool, use a long serrated knife to slice off the tops of the cakes.
9
For tiramisu or other layer cakes, divide each cake into three uniform layers with a serrated knives.
601
kcal
Calories
18
g
Fat
83
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 eggs, 2 egg yolks, 6 1/2 ounces sugar, 1 teaspoon vanilla, and more.
Yes, Italian Basic Genoise (Sponge Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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