Genoise sponge
Nutrition per serving
Genoise: the airy base sponge for Swiss rolls, strawberry gâteaux and layer cakes. Light and with no added fat, it gets its texture only from the air in the whisked eggs.
Prep: 15 min | Cook: 25 min | Serves: 8 | Difficulty: Medium
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, using the quantities listed. Household measures (spoonfuls, whole items) use average weights. 146 kcal · 5 g protein · 25 g carbohydrate · 3 g fat
Ingredients
- 4 eggs
- 120 g caster sugar
- 120 g plain flour
- 1 pinch of salt
Method
- Whisk the eggs and sugar over a warm bain-marie until tripled in volume.
- Off the heat, keep whisking until cool (ribbon stage).
- Gently fold in the sifted flour.
- Pour into a tin and bake for 25 minutes at 180 °C.
Nutritional benefits
Genoise contains neither butter nor oil: its lightness comes purely from the whisked eggs. It is one of the lowest-fat baking bases, ideal for cakes filled with fresh fruit and light creams rather than buttercream.
Variations and swaps
- Chocolate.
- As a Swiss roll.
- With almonds.
- Soaked in a light syrup.
Storage and making ahead
Keeps for 2 days wrapped and freezes well; soaks up syrup nicely once filled.
💡 Good to know
Fold in the flour by gently lifting the mixture with a spatula, never with a whisk: this keeps the air in and gives an airy genoise.
Read more
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The foods in this recipe: eggs · sugar · flour · salt.
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