How to make a perfect Genoese cake. Basic recipe for cakes

At home I don't usually make cakes very often because I usually like a little lighter, but I don't resist them on special occasions. Despite the fact that there are thousands of different options to prepare a cake or cake, when a birthday approaches I always repeat the same base, of the sponge type. After many experiences, this is my recipe for a perfect Genoese sponge cake, very high and fluffy.

The recipe is very basic: eggs, flour and sugar. There are two aspects to keep in mind to make it look perfect. The first, beat the eggs well, the yolks on one side and the whites on the other, since they are the ones that will lift the dough. And second, use a low-protein flour mixed with a little cornstarch, as it will provide more fluffiness and softness, as Esther explained to us a while ago. Although it seems that the dough has a "dome", once cold it will level out.


For 1 units
  • Pastry flour 140 g
  • Corn starch (cornstarch) 10 g
  • Eggs L 6
  • Sugar 150 g
  • Cream of tartar or vinegar 1 g
  • Vanilla essence 5 ml

How to make Genoese cake for cakes

Difficulty: medium
  • Total time 50 m
  • Elaboration 20 m
  • Cooking 30 m
  • Repose 10 m

Preheat the oven to 180ºC. Prepare the mold by lining the bottom with sulfurized paper and greasing the walls with oil and a little flour. Separate the yolks from the whites of the six eggs. Set the whites aside. Sift the pastry flour at least three times with the cornstarch. Reserve.

In a large bowl, beat the sugar with the egg yolks with the help of a whisk, about 5-10 minutes, until it is very fluffy. Add the vanilla and beat a little more. Beat the whites with the cream of tartar or the vinegar or lemon until reaching the point of snow.

Add a couple of tablespoons of the flour mixture and one of the whites mounted to the dough of yolks and sugar. Mix gently, with enveloping movements. Continue until the flour is finished, and finally add the rest of the whites. Always try to follow enveloping movements.

Take to the mold, distributing the dough well, matching the top. Bake at medium height on a rack, for about 30-35 minutes. The dough must have grown enough, check the point by clicking a toothpick in the center. Let cool a few minutes out of the oven. Carefully brush the edges of the edges, remove from the mold and place it upside down on a wire rack until it cools completely.

With what to accompany the Genoese cake

Once cold, the Genoese cake will have settled and will have a uniform disc shape, with a good height. We only have to cut the discs we want and use it to prepare our cake to taste. Being a dry and fluffy dough, it is recommended to moisten each cut with a syrup or similar. It can be prepared a day in advance or frozen.

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