Nigella Genoise Sponge

This easy and light Nigella Genoise Sponge is a simple yet delicious cake perfect for any occasion. With its airy texture and delicate flavor, it’s a versatile treat that you can fill with cream and fresh fruit. Customize it with your favorite toppings for a delightful dessert experience.

Ingredients Needed

• 1 cup (120g) cake flour
• ⅔ cup (135g) sugar
• ¼ teaspoon salt
• 4 eggs (room temperature)
• 1 ¾ tablespoons (25g) butter (melted)
• ⅓ teaspoon vanilla extract

How To Make Genoise Sponge

1. Preheat oven: Preheat your oven to 350°F (175°C). Line the bottom and sides of your cake pan with parchment paper.
2. Whip eggs: In a large heatproof bowl, combine eggs, sugar, vanilla, and salt. Place the bowl in a larger bowl filled with hot water (bain-marie). Using a hand mixer, beat the mixture on high for 8-10 minutes until it forms pale yellow ribbons. Replace the hot water halfway through as it cools.
3. Remove air bubbles: Reduce the mixer speed to the lowest setting, and mix for 3 minutes to pop any large air bubbles.
4. Add flour: Sift the cake flour in three parts, gently folding it into the mixture after each addition.
5. Add butter: To help incorporate the melted butter, mix 3 heaping spoonfuls of the batter into the butter. Then gently fold the butter mixture back into the main batter.
6. Bake: Pour the batter into your prepared cake pan and bake for 25 minutes (for one 9-inch round) or 18 minutes (for two 6-inch rounds), or until a toothpick inserted comes out clean.
7. Cool and slice: Remove the parchment paper and allow the cake to cool completely on a cooling rack. Once cooled, slice into even layers, and top with fresh fruit and cream.

Recipe Tips

• Use room-temperature eggs: Make sure your eggs are at room temperature before starting. This helps them whip up more easily and gives the batter more volume.
• Warm the egg mixture: When beating the eggs, the bowl should be warm to the touch. This ensures the sugar dissolves properly and the batter becomes light and fluffy.
• Fold gently: When adding the flour and butter, fold very gently. Overmixing can deflate the air you’ve worked so hard to incorporate.
• Check the cake with a toothpick: Test the cake for doneness by inserting a toothpick in the center. If it comes out clean, the cake is ready to come out of the oven.
• Brush with sugar syrup: To keep the cake moist, lightly brush the layers with sugar syrup. This will help prevent the sponge from drying out.

How To Store Leftovers?

• Refrigerate: Let the leftover Genoise sponge cool to room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept in the fridge for up to 3 days.
• Freeze: After cooling, wrap the sponge tightly in plastic wrap and place it in an airtight container or freezer bag. It can be stored in the freezer for up to 2 months. Thaw overnight at room temperature before decorating or serving.

Nutrition Facts

Serving Size: 1 slice (1/8 of the recipe)

• Calories: 326
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 128mg
• Sodium: 252mg
• Total Carbohydrate: 41g
• Sugars: 25g
• Protein: 6g

Try More Nigella Recipes:

• Nigella White Chocolate And Raspberry Cheesecake
• Nigella Baileys Cheesecake
• Nigella Dorset Apple Cake
• Nigella Lemon Curd Recipe