Génoise Sponge

Ingredients

Base Sponge

• 250 grams granulated sugar
• 8 eggs (large, room temperature preferred)
• 250 grams cake flour (or soft flour, sifted)

Fat

• 50 grams Clarified Butter (Beurre Clarifié) (melted and cooled to room temperature)
• 30 grams unsalted butter (for greasing moulds)
• 1 pinch flour (for coating greased moulds)

Equipment & Pan Notes

• Bain-marie setup (bowl over simmering water, not touching water)
• Electric mixer or whisk
• 22-centimeter round cake tin, or other sized moulds as desired
• Parchment paper optional

Method

Stage 1 - Prepare Equipment

1. Preheat oven to 190°C (375°F).
2. Lightly butter the inside of a 22-centimeter round cake tin or desired mould.
3. Dust the buttered tin with flour, coating the sides and bottom evenly.
4. Tap out excess flour.
5. Line the bottom with parchment paper (optional but helpful for easy removal).

Stage 2 - Prepare Clarified Butter

1. Ensure 50 grams clarified butter is melted and cooled to room temperature.
2. Clarified butter should be clear, with no milk solids at the bottom (if using whole butter, melt it, allow to rest, then carefully pour off the clear liquid, discarding the milky residue).

Stage 3 - Warm Eggs & Sugar (Bain-Marie)

1. Place 250 grams sugar and 8 whole eggs into the bowl of an electric mixer.
2. Set the mixer bowl over a pot of gently simmering water (bain-marie setup), ensuring the bottom of the bowl does not touch the water.
3. Whisk by hand or with a mixer paddle, stirring constantly, until the mixture reaches approximately 30°C (warm to the touch, approximately body temperature).
4. This warming dissolves the sugar and helps incorporate air.
5. The mixture should feel smooth and slightly warm (about 1-2 minutes of heating).

Stage 4 - Whisk to Ribbon Stage (Primary Aeration)

1. Remove the bowl from the bain-marie.
2. Using an electric mixer at medium speed, beat the warm mixture for 10 minutes.
3. The mixture should become pale, light, and significantly increased in volume (approximately 4-5 times the original volume).
4. When the whisk is lifted, the mixture should fall in ribbons that remain visible on the surface for a few seconds before sinking in.
5. This ribbon consistency is essential; it indicates proper aeration.

Stage 5 - Cool & Continue Whisking

1. Reduce mixer speed to low.
2. Continue beating for a further 10 minutes as the mixture cools.
3. During this second 10-minute period, the volume stabilizes and the mixture reaches room temperature.
4. The final mixture should be very pale, thick, and have a mousse-like consistency.

Stage 6 - Fold in Flour

1. Sift the 250 grams flour directly over the mixture.
2. Using a flat slotted spoon or rubber spatula, fold the flour in gently and carefully.
3. Do not stir or beat; use a gentle folding motion (scrape spatula along the bottom, then fold up and over).
4. Fold just until the flour is no longer visible, take care not to overwork (over-folding deflates the egg foam).
5. A few very fine streaks of flour are acceptable; stop immediately when incorporated.

Stage 7 - Add Clarified Butter

1. Add the 50 grams cooled clarified butter.
2. Gently fold it in using the same careful folding technique.
3. The mixture may seem slightly to tighten as the butter incorporates, this is normal.
4. Fold just until the butter is distributed evenly; do not overmix.

Stage 8 - Bake

1. Immediately divide the mixture between the prepared moulds or pour into the lightly buttered and floured tin.
2. For a 22-centimeter round tin, pour all the mixture into the single tin.
3. Bake immediately in the preheated 190°C oven.
4. Cooking time varies according to the size and shape of the mould:
   • A 22-centimeter round sponge: approximately 30 minutes
   • A very large sponge (25-30 centimeters): approximately 45-60 minutes
   • Smaller individual cakes: approximately 15-20 minutes
5. The sponge is done when a toothpick inserted into the center comes out clean or just barely moist (not wet with batter).

Stage 9 - Unmould & Cool

1. As soon as the sponge is cooked, invert it onto a wire rack.
2. Remove the tin immediately while still warm (leaving it on too long creates condensation that softens the bottom).
3. Let the sponge cool completely on the wire rack.
4. To prevent the sponge from sticking to the rack or developing a flat spot, rotate it one-quarter turn every 15 minutes until fully cooled (approximately 1-1 ½ hours total cooling time).

Stage 10 - Rest (Important)

1. Once cooled, wrap the sponge in cling film or place in an airtight container.
2. Allow the sponge to rest at room temperature for at least 4-6 hours, or preferably overnight (24 hours).
3. Overnight resting improves the texture, making the sponge softer, more supple, and easier to slice without crumbling.