Classic Sponge Cake

Classic Sponge Cake
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Classic Sponge (Genoise) Cake

Course: Endings
Cuisine: American
Keyword: cake
Servings: 16


  • 6 Lg. Eggs, room temperature
  • 1 cup granulated white sugar
  • 1 cup All-Purpose Flour, sifted
  • 1 tsp. Fine Sea Salt


  • Preheat oven to 350°.
    Butter and flour 3 8" cake pans or 2 9" cake pans. Line with parchment paper and re-butter parchment paper.
  • Whisk eggs and sugar together, in a bowl, over a pan of simmering water. Whisk until they thicken and come to a temperature of 110°.
    Place mixture in a stand mixer and beat with the whisk attachment until it has tripled in volume.
  • Stir flour and salt together.
    Change attachment to paddle and fold in flour 1/3 at a time. Fold until the flour is just mixed in. DO NOT OVER MIX.
  • Pour into prepared cake pans.
    Bake until cake start to pull away from sides of pan and is slightly springy to the touch.
    Every oven is different. This should take 25-35 minutes.


To make this a chocolate cake use 1/3 cup Cocoa and 2/3 cup flour, sifted together.
This cake freezes well. Wrap tightly in plastic wrap then foil.
Serve with whipped cram and fruit or frost with a buttercream.

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