Genoise sponge

This 4-ingredient Genoise sponge cake recipe makes an Italian classic - torta Genovese, light, airy, and perfect for a birthday layer cake.

How to make Genoise sponge cake: This recipe bakes up so light and airy! Leavened only with eggs, infused with rich butter & sweet vanilla.

This genoise sponge cake makes the perfect foundation for a layer cake. Drier than other sponge cakes, it can handle juicier fillings and should be moistened with simple syrup. It even freezes well!

Sponge vs. genoise vs. chiffon cakes—what's the difference? Also: Tips for making light and airy cakes, a recipe for powder puffs (aka sponge kisses), and videos.

Mary Berry's Genoise Sponge - Wellbeing Barista

This genoise sponge cake recipe is made with whole eggs and butter, so it's a bit moister and more tender than angel food cake with a subtle vanilla flavor.

For this side-by-side experiment, I have tested two methods of making a classic Genoise Cake to discover which gives the best results.

Super light and airy Genoise sponge cake, perfect for layer cakes, patisserie and tarts.

Chocolate sponge cake is the perfect chocolate Genoise cake, soft and fluffy, made at home with five ingredients within 40 minutes.

This sponge cake recipe by Chef Keiko Ishida is super soft, incredibly moist and cotton fluffy. It makes the perfect tea cake, dusted with icing sugar and served with fresh fruit. It's also an excellent sponge cake base for layering and filling with your favourite creams and fruit.