Genoise Sponge

🥘 Ingredients

• butter
  25 g
• cake flour
  120 g
• eggs
  4
• granulated sugar
  132 g
• salt
  1/4 tsp
• vanilla
  1/3 tsp

🍳 Cookware

• cake pan
• parchment paper
• large heat-proof bowl
• hand mixer

1. 1

   Preheat the oven to 350°F. Line the bottom and sides of the cake pan with parchment paper .
2. 2

   In a large heat-proof bowl , add the eggs , granulated sugar , vanilla , and salt . Place the bowl inside a larger bowl filled with hot water (bain-marie). Using a hand mixer , beat the eggs on high speed until soft, fluffy, and pale yellow ribbons form, about 8 to ⏱️ 10 minutes . Replace the hot water halfway through as it cools down.

   eggs: 4, granulated sugar: 132 g, vanilla: 1/3 tsp, salt: 1/4 tsp
3. 3

   Reduce to the lowest speed and mix for ⏱️ 3 minutes to pop large air bubbles.
4. 4

   Sift in the cake flour in three parts, gently folding after each time.

   cake flour: 120 g
5. 5

   To help incorporate the butter , mix 3 heaping spoonfuls of the batter into the warmed, melted butter. Next, gently fold the butter mixture into the batter.

   butter: 25 g
6. 6

   Pour the batter into your cake pan and bake at 350°F until a toothpick inserted in the center comes out clean. For one 9-inch round pan, about ⏱️ 25 minutes . For two 6-inch round pans, about 18 minutes.
7. 7

   Cool and slice: Remove all parchment paper and allow it to cool completely on a cooling rack. Slice into even layers using a leveler and top with fresh fruit and fill with cream. Enjoy! See Note 3 for the sugar syrup option.