Classic Sponge Cake
Classic Sponge (Genoise) Cake
Servings: 16
Ingredients
- 6 Lg. Eggs, room temperature
- 1 cup granulated white sugar
- 1 cup All-Purpose Flour, sifted
- 1 tsp. Fine Sea Salt
Instructions
- 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.
Notes
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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