Genoese Sponge

    1 hour 20 mins

    This cake has a nice buttery colour, and a fairly firm texture.

    6 people made this

    Serves: 14 

    • 6 egg whites
    • 1/2 teaspoon cream of tartar
    • 3/4 cup (170g) caster sugar
    • 1 cup (230g) butter, softened
    • 1 cup (225g) caster sugar
    • 6 egg yolks
    • 2 cups (250g) sifted cake flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 degrees C (350 degrees F). Grease a 26cm (10 inch) tube tray.
    2. Beat egg whites and cream of tartar until soft peaks form. Add 3/4 cup sugar gradually, beating until very stiff.
    3. In a large bowl, cream butter or margarine and 1 cup sugar well. Add egg yolks, and beat until thick and fluffy. Sift flour, baking powder, and salt over batter. Fold in. Gently fold in egg whites. Pour batter into prepared tin.
    4. Bake for 50 to 60 minutes, until an inserted wooden pick comes out clean. Cool. Ice with your favourite frosting.

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    Reviews and ratings
    Global ratings:

    Reviews in English (5)


    Hey this recipe is great and it freezes well too.  -  21 Mar 2002  (Review from Allrecipes US | Canada)


    I have not tried this one in particular, but, in defense of this recipe, genoise is typically a dry cake. This allows you to add extra flavor and moisture through a simple syrup flavored with any liquer or extract(thus, minimizing the egg taste) You must keep the genoise covered and/or use quickly as it does dry out quickly.  -  02 Jan 2006  (Review from Allrecipes US | Canada)


    I found that this recipe worked out really well; it needed a bit less cooking than suggested but the sponge was soft and light. I tried adding a bit of puréed strawberries to the mix which worked well, but judging from other people's idea I might try strawberry liqueur next time.  -  03 May 2011  (Review from Allrecipes US | Canada)