The Genoese sponge cake, also known as 'bizcochuelo,' is a classic of Italian pastry that has transcended the country's borders and is famous worldwide. Its texture and good height make it the ideal ingredient as a base for birthday and wedding cakes, but it can also be prepared to accompany...
Ingredients
eggs6
0000 flour (extra fine flour)140g
cornstarch (Maizena)10g
sugar150g
cream of tartar or lemon juice1/2tsp
vanilla extract1/2tsp
Nutrition (per serving)
Calories
153.6kcal (7.68%)
Protein
1.9g (3.78%)
Carbs
35.5g (12.92%)
Sugars
18.8g (37.5%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Genoese Sponge Cake
- Step 1
Separate the yolks from the whites and place them in two separate bowls.
- Step 2
Sift the flour together with the cornstarch three times to ensure a fine and airy texture.
- Step 3
Add the sugar to the bowl with the yolks and beat with an electric mixer for 10 minutes until the mixture becomes fluffy. Add the vanilla extract, mix, and set aside.
- Step 4
Beat the egg whites to stiff peaks along with the cream of tartar or lemon juice, which will enhance the whiteness and stability of the mixture.
- Step 5
Gradually add a portion of the sifted flour and cornstarch mixture to the yolk and sugar mixture, along with a portion of the whipped egg whites. Gently fold the ingredients together using a spatula with soft, enveloping motions to incorporate air into the batter.
- Step 6
Continue alternating and folding in the remaining flour mixture and egg whites until fully incorporated. Always use gentle folding motions to maintain the airy texture.
- Step 7
Line the bottom of a cake mold with parchment paper. Grease the sides with a bit of margarine and dust with flour to prevent sticking.
- Step 8
Pour the batter into the prepared mold. Bake in a preheated oven at 180°C (350°F) for about 30 minutes. Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is ready.
- Step 9
Let the cake cool for a few minutes outside the oven. Run a knife carefully along the edges to loosen it, then invert the cake onto a wire rack and let it cool completely.
Nutrition (per serving)
Nutrition (per serving)
Calories
153.6kcal (7.68%)
Protein
1.9g (3.78%)
Carbs
35.5g (12.92%)
Sugars
18.8g (37.5%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Sift the dry ingredients multiple times to ensure a fine texture and prevent lumps.
Use gentle folding motions to avoid deflating the batter and maintain its airy texture.
Ensure the egg whites are beaten to stiff peaks for optimal fluffiness.
Line the mold with parchment paper to make unmolding easier.
Cool the cake completely before decorating or slicing to prevent crumbling.
FAQS
Can I use regular flour instead of 0000 flour?
0000 flour is recommended for its fine texture, but you can use regular flour if needed. Sift it multiple times to achieve a similar result.
What can I use as a substitute for cream of tartar?
You can use lemon juice as a substitute for cream of tartar to stabilize the egg whites.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and store it in an airtight container. Decorate it just before serving.
What is the best way to decorate this cake?
You can dust it with powdered sugar, fill it with cream, or add a pastry glaze or frosting for a more elaborate presentation.
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