Vanilla Sponge Cake Recipe (Genoise) Author: Gretchen's Bakery
Store this cake wrapped well and freeze layers until ready to assemble your cake. Otherwise use immediately to build a cake.
Servings: Yield: 2 - 8" layers or 24 cupcakes
- Eggs Large 4 (200g)
- Granulated Sugar 1 ¾ cup (350g)
- Whole Milk 1 cup (237ml)
- Unsalted Butter 1 Stick (8 Tablespoons) (112g)
- Vanilla Extract 1 Tablespoon (15ml)
- All Purpose Flour 1 cup (130g)
- Cake Flour 1 cup (120g)
- Baking Powder 2 teaspoons (10g)
- Salt ½ teaspoons (3g)
- In the bowl of your Kitchen Aid mixer combine the eggs and sugar over a double boiler and whisk with a hand whisk until the sugar has dissolved slightly and the mixture reaches approximately 115°f.
- On high speed, whip to ribbon stage, thick and pale colored and is almost 5X from original volume. The eggs will take about 5 - 7 minutes to reach the ribbon stage.
- In the meantime combine the milk and butter in a microwave safe bowl or on the stove top and melt to just under a boil. Add the vanilla extract.
- By this time the eggs should be ready, fold in the sifted dry ingredients.
- Take out about 2 cups of the cake batter into a separate mixing bowl, and with a hand whisk add the hot milk-butter to that. Whisk vigorously
- Add the "liaison" back into the remaining batter in the mixer bowl.
- Pour batter between the two prepared pans.
- Bake in preheated 350°f oven for about 35 minutes or UNTIL IT'S DONE
- (Cupcakes may take 20-25 minutes)
- Store this cake wrapped well and freeze layers until ready to assemble your cake. Otherwise use immediately to build a cake.
- For a Marble Cake:
- For those wanting to make a marble cake divide the entire batter in half and add ½ cup of cocoa powder to one half, then swirl the batters together in each pan before baking
- A Note on Doubling this recipe:
- Most recipes are no problem to simply double or triple the ingredients amount and proceed as the recipe states to mix. However with a recipe such as this one, that requires the eggs reach a certain volume, you may have trouble to double and especially triple the quantities here, because you are severely limiting the amount of room for the eggs to gain volume.
- If you have a 7qt Kitchen Aid bowl, you can double the recipes, but I will not advise to triple unless you have a commercial 12Qt or 20Qt Bowl
- Professional Bakery Pan Grease:
- Yield: 3 cups
- Vegetable Oil 1 Cup (237ml)
- Solid Vegetable Shortening 1 Cup (226g)
- All Purpose Flour 1 Cup (130g)
- Mix all together in your Kitchen Aid Mixer (or hand held mixer will work too) until it is all smooth and incorporated.
- Store at room temperature for up to 2 weeks. Refrigerate for 5 months.
- Freeze for 1 year.