Sponge Method

‘Whip eggs with sugar until tripled in volume’ = Egg Foam Method : Sponge Method

These classic sponge cakes rely on the air structure of the whipped egg and gently folded flour and fall into two main categories: sponges, which employ whole eggs, and separated sponges where the whites are brought to a meringue and the yolks build the base.  

Meringue based sponges are a category unto themselves, using a sugar syrup meringue combined with a low or non-gluten containing flour to give a crisp exterior and soft interior structure.

Each subcategory will be addressed within the links:

Separated Sponge           Meringue Based Sponge 

CLASSIC GENOISE

Ingredients:

• Eggs, whole 6 large 

• Egg Yolk 1 large 

• Sugar 6 ounces (170gr) 

• Salt 1/4 teaspoon

• All Purpose Flour 3 ounces (85gr) 

• Cornstarch 1 tablespoon 

• Butter, clarified 2 ounce (57gr) 

• Vanilla QS

Directions:

• Preheat the oven to 350°F. Line two 9" round cake pans, or one 10" x 15" jelly roll pan with parchment. 

• Sift together the flour and cornstarch.  Return to sifter and set aside.

• In the bowl of a stand mixer, whisk together the eggs, egg yolk, sugar, and salt.

• Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl isn’t touching the water.

• Whisk the mixture constantly until the sugar has dissolved and it's just warm to the touch, about 110°F. Remove the bowl from the saucepan and fit onto the mixer.

• Using the whisk attachment, beat the mixture on medium-high speed until it becomes very pale and light, nearly tripling in volume.  It should create a thick ribbon.  Transfer to a large flared-sided bowl to facilitate folding.

• Sift the flour mixture again in an even layer over the ribboned egg foam.  Using the classic folding technique, fully combine.

• In a small bowl, stir together the butter and extract. Temper about a third of the flour/egg mixture into the butter, then fold that back into the remaining batter.  Again using the classic folding technique, combine to a cohesive batter.

• It is important to retain as much air structure as possible.

• Divide into the prepared pan or pans. 

• Bake until light gold in color and spring back when touched lightly in the center.

• Remove the cake(s) from the oven and allow to cool in the pan until able to be handled. Run an offset spatula or knife around the edges of before unmolding, removing parchment, and transferring to a rack to cool completely.

• Store leftover cake, well wrapped, at room temperature for up to a day. Genoise will dry very quickly when left on its own; it's best to fill and finish it as soon as possible. 

• Cake may be wrapped and stored in the freezer up to 3 months.