Genoise sponge cake is a foam cake. Meaning that it is prepared by beating and foaming eggs until they resemble a light cloud rather than eggs at all, and that lightness gives the cake lift.

Genoise cakes are of Italian and French heritage and are named after the Italian city of Genoa. Another sponge cake that is popular in the United States is called Angel Food, which you may be familiar with. Genoise employs whole eggs, whereas angel food cakes only use the egg whites to form a meringue.

Why do people like Genoise sponge cake

It has a little egg flavor and is slightly sweet and juicy. Although it has a beautiful appearance, the cake isn't particularly flavorful. I was a little let down the first time I created one. However, I soon understood the secret: This cake is designed to be a flavor carrier for incredible fillings, frostings, curds, or syrups and can take any of them.

It will taste better on its own if you flavor it with vanilla or almond extract to make it more similar to a cake from the grocery store. But that kind of defeats the purpose of the exercise.

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Ingredients that go into Genoise sponge cake

• 50g butter , melted, plus extra for greasing
• 250g plain flour , plus extra for dusting
• 250g caster sugar plus 1 tbsp
• 8 medium eggs
• 600ml pot double cream
• 400g punnet strawberries , halved
• 180g punnet blueberries
• 150g punnet raspberries
• icing sugar , to dust

 

How to bake Genoise sponge cake

STEP 1

Set oven temperature to 190C/170C fan/gas. 5. Grease two 20-cm cake pans with melted butter, line the bottoms with parchment paper, and then thoroughly dust with flour, shaking out extra. Place aside.

STEP 2 

Place a sizable heatproof bowl over a pan of just simmering water, then add the sugar and eggs. For about 7 minutes, or until the mixture is pale and has tripled in volume, stir with an electric hand whisk. Once the butter has been thoroughly incorporated, turn off the heat and slowly pour it in.

STEP 3 

Pour the egg mixture into the prepared cake tins after gently folding in the flour and a dash of salt. A spear inserted into the cake should come out clean after 25 minutes of cooking, when it is golden and risen. The cakes should cool for a few minutes in the pan before being removed to finish cooling on a wire rack.

STEP 4 

Whip the cream in the meantime until it barely retains its shape, then set it aside. To create a ripple effect, mix a quarter of the strawberries and 1 tablespoon sugar into a blender until smooth.

STEP 5 

Split each cake in half horizontally before assembling them. One sponge should be placed on a serving plate, followed by one-fourth of the cream mixture and one-fourth of the blueberries and raspberries around the edge. Repeat this process twice more, top the cake with the last layer (reserving the top half for the top layer), cover with the remaining cream, scatter the blueberries and raspberries around the edges, and pile the strawberries in the center. Just before serving, sprinkle it with icing sugar.

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Best ways to enjoy a Genoise sponge cake

With its mild flavor, Genoise, a traditional sponge cake enhanced with butter and egg yolk, is frequently used as the foundation for cream-filled cakes and tortes made in the style of Europe. In order to do this, it is almost typically coated with flavored syrup, which helps keep it moist and gives the completed cake a complimentary flavor. Genoise isn't difficult to make, but it does require careful attention to detail and a light hand: fold the flour into the mixture lightly to avoid creating a dense cake.

Other popular cakes

Besides cake, there are other types of cakes that are highly popular in Singapore and around the world. Below is a list of some of the most known and mentioned ones:

Red velvet cake, Pineapple-upside-down cake, Black Forest cake, Cupcakes, Coffee cake, Angel food cake, Devil's food cake, Pound cake, Sponge cake, Genoise sponge cake, Carrot cake, Opera cake, Chiffon cake, Flourless chocolate cake, Johnny cakes, Brooklyn blackout cake, Apple cake, Fruit cream cake, Poke Cake, Cheese cake, Strawberry shortcake, Basque cheesecake, Basbousa, Bundt cake, Mille crepes cake, Ice cream cake, Icebox cake, Honey cake, Hummingbird cake, King cake

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