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May 6, 2016 Jump to Recipe !

4"Ingredient Sponge Cake

2Video Recipe)
1,394 comments

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I love this sponge cake recipe. It’s easy and

you can make hundreds of different cakes
with this base. This is a classic European
sponge cake (aka Genoise). Once you have
this recipe down (you’ll memorize it after a
couple rounds), you’ll be baking things that
look and taste like they are from a fancy
bakery.

This cake base takes on moisture really well

from fruit, frostings, liqueurs and syrups. As
you can tell from my cake recipes, I’m a
sucker for moist cakes. Read on to see
11 marvelous recipes you can make using
this sponge cake base.

Over the years, I’ve

tested countless different ways to make
this cake and this is the best, most fail-
proof method for genoise that I’ve tested.
This is not like American cakes and readers
often question if it can really be that easy
and only have 4 ingredients.

I want you to discover this gem of a cake

and succeed EVERY TIME you make it. I
hope you find this video helpful. We had
you in mind!

Watch How To Make Sponge

Cake:

Easy European Sponge Ca…

Tips for Success (Read First!DE

1. When no streaks of flour remain in the
dough, fold a few extra times to ensure you
aren’t missing pockets of flour at the
bottom

2. Bake the cake layers right after folding in

the flour – they should not sit too long

3. Always use a conventional oven setting

(not a convection/fan setting)

4. An electric hand mixer will take 2T4

minutes longer to beat the eggs

5. Tip from reader, Hilda: “How do you know

u get the right consistency? Lift up your
beater (whisk) from the batter. Make a
figure “8” using the batter that drip off the
beater. Then count to 10 seconds. If the
figure 8 still remains on top of the batter,
then u have the right consistency. If the
figure 8 sinks into the batter before 10 secs,
then u need to beat it longer.”

6. Bake in the center of the oven

7. Place cake in a fully pre-heated oven

8. Do not open the oven door to check on

the cake until towards the end

9. Let the cake cool in a room without any

outdoor draft which can make it seem eggy

Sponge Cake Recipes you can

master at home:
Blackberry Lemon Cake – soft and moist
and has a fluffy lemon blackberry
buttercream frosting.

Charlotte Cake – layers of raspberry

mousse, lady fingers and fluffy cake.

Poppy Seed Cake – fluffy and moist with a

hint of rum and it’s not overly sweet.

Strawberry Cake – boasts 1 1/2 lbs of fresh

strawberries. You’ll love the simple and
delicious whipped cream cheese frosting.

Black Forest Cake c A chocolate version of

classic genoise with 1 lb of kirsch infused
cherries and whipped cream. So good!!

Russian Apple Cake eSharlotka) – Just 5

ingredients and 15 min of prep then your
oven does the rest!

Poppy Seed Cake Roll c Moist, generously

filled with a cream cheese frosting,
covered with velvety chocolate ganache
and pummeled with salted pistachios.

Pomegranate Christmas Cake c With a

crown of glistening pom seeds, this one’s a
stunner for the holidays.

Story Book Cake Roll c This cake roll is

moist, rolled with a vanilla butter cream,
covered in decadent chocolate and the
cookie crumbs give it a subtle crunch.

Kiwi Berry Cake c If you love fruit, this cake

will make your dreams come true. Layer
after layer of gorgeous berries.

Tiramisu – if you like tiramisu, you will love

this!

I told you I loved this cake base. I’m

Completely smitten

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4"Ingredient Sponge
Cake (Video Recipe) Print

4.79 from 245 votes

Prep Time: 10 minutes

Cook Time: 25 minutes
Total Time: 35 minutes

Once you master this

easy European
sponge cake
(genoise), you can
make hundreds of
different cakes using
this base!

Author: Natasha Kravchuk

Skill Level: Easy
Cost to Make: $2,$4
Keyword: sponge cake
Cuisine: Russian, Ukrainian
Course: Dessert
Servings: 2 nine inch round cakes

Ingredients

6 large eggs room temperature

1 cup granulated sugar 210 grams
1 cup all-purpose flour 130 grams
1/2 tsp baking powder

Instructions
Prep:

1. Preheat Oven to 350˚F. Line

bottoms of two 9″ cake pans with
parchment paper (do not grease
the sides).

How to Make this Sponge Cake:

1. In the bowl of an electric stand

mixer fitted with whisk attachment
(this is the one I have), beat 6 large
eggs for 1 minute on high speed.
With the mixer on, gradually add 1
cup sugar and continue beating 8T
10 minutes until thick and fluffy.

2. Whisk together 1 cup flour and 1/2

tsp baking powder then sift this
mixture into fluffy egg mixture one
third at a time. Fold with a spatula
with each addition just until
incorporated. Scrape spatula from
the bottom to catch any pockets of
flour and stop mixing when no
streaks of flour remain. Do not
over-mix or you will deflate the
batter.

3. Divide evenly between prepared

cake pans (it helps if you have a
kitchen scale to weight the pans).
Bake at 350˚F for 23T28 minutes
(my oven took 25 min), or until top
is golden brown. Remove from pan
by sliding a thin spatula (here’s the
one I love for cakes) around the
edges then transfer to a wire rack
and remove parchment backing.
Cool cakes to room temperature
then slice layers equally in half with
a serrated knife.
Nutrition Disclosure

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#natashaskitchen

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Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the
blogger behind Natasha's Kitchen (since
2009T. My husband and I run this blog together
and share only our best, family approved and
tested recipes with YOU. Thanks for stopping
by! We are so happy you're here.

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