This sponge cake recipe is the only way I make my sponge cakes to be fluffy and soft. You can eat it on its own, or use it for countless amount of recipes that require a sponge cake base. Slice it into layers and add any filling of your choice and you got yourself a delicious layered cake.

Tips for achieving the perfect Genoise Sponge Cake:

Use cake flour for this recipe. I always use cake flour when baking cakes because it produces a soft and tender texture in baked goods due to its low gluten content. Remember to sift it because since cake flour is much finer than all purpose flour, it will easily end up in clumps if you don’t sift it.

Make sure your eggs and milk are at room temperature before mixing them together in the batter. This is because if they’re straight out of the refrigerator and you mix it with the melted butter, it will end up in clumps (learn from my previous mistakes).
Always fold your batter GENTLY and do NOT overmix, or else the cake will fail to rise properly and it will produce a dense texture.
Bang the cake pan on the counter for a few times to release all the air bubbles in the batter – the more air bubbles there are, the drier the cake will be.

After you pour in the batter and bang it on the counter, bake it in a fully pre-heated oven IMMEDIATELY, because the longer it sits out, the more air bubbles it will produce.

Recipes that uses a sponge cake:

Korean Style Sweet Potato Cake – a fluffy and moist layered cake with Korean sweet potato cream and a light whipped cream.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Ingredients

3 large eggs (room temperature)
½ cup sugar

100 g cake flour
2 tbsp unsalted butter (melted and cooled)
2 tbsp milk (room temperature)

1 tsp vanilla extract

Instructions

Preheat the oven to 325°F.
Separate the egg yolks and whites in two separate mixing bowls.

In the bowl with the yolks, add in HALF of the sugar and whisk until it becomes creamy and a light yellow colour. Set aside.
In the bowl with the whites, beat it with an electric hand held mixer to make meringue, while adding in the rest of the sugar little by little. Mix until stiff peaks form.
Add in the meringue to the yolk mixture in 2 separate times, while folding gently with a spatula.

Sift in the cake flour and fold it GENTLY until the flour has been incorporated.
In a small bowl, whisk together the melted butter (cooled), milk, and vanilla extract. Pour this around the edges of the cake batter in a circular motion.
Carefully fold the mixture. Do not overmix.

Pour into a 6” mold lined with parchment (do not grease the sides). Bang the pan on the counter for a few times to release all the air bubbles (too much air bubbles dries out the cake). Then put it in the preheated oven to bake IMMEDIATELY for 35-40 minutes.
Remove from the mold and transfer to a wire rack and remove the parchment. Cool to room temperature and then slice in equal layers. Enjoy!

Hello! I'm Lillie.

The BEST fluffy Genoise Sponge Cake