French sponge cake – a delicate and airy sponge without baking powder recept

Name: French sponge cake – a delicate and airy sponge without baking powder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 4 eggs; 120 g granulated sugar; 120 g all-purpose flour; 30 g melted butter (optional, for a moister sponge); a pinch of salt

Easy to prepare
8 portions
45 minutes

Jan, 16. 12. 2025

Print recipe

French sponge, known as génoise, is among the lightest and most versatile bases for cakes, roulades, and delicate desserts. Its uniqueness lies in the fact that it contains no baking powder – all the volume is created solely by thoroughly whipping the eggs with sugar over a water bath. The result is an elastic, airy sponge that holds its shape well, slices beautifully, and is suitable for countless combinations.

For 8 portions

Ingredients

4 eggs
120 g granulated sugar
120 g all-purpose flour
30 g melted butter (optional, for a moister sponge)
a pinch of salt

Preparation procedure

Preparing the pan and oven Preheat the oven to 180 °C. Grease a cake pan with butter and dust with flour, or line it with baking paper.
Whisking the eggs over a water bath Crack the eggs into a stainless steel or glass bowl, add the sugar and a pinch of salt. Place the bowl over a water bath and whisk for 8–10 minutes, until the mixture lightens in color, thickens, and doubles in volume.
Continue whisking off the heat Remove the bowl from the water bath and continue whisking for another 2–3 minutes so the mixture cools slightly and firms up.
Incorporating the flour Sift in the all-purpose flour and very gently fold it into the batter with a spatula. If you want a moister result, add the melted butter at the end – fold it in carefully so the batter doesn't collapse.
Baking Pour the batter into the pan, smooth the top, and bake for 25–30 minutes until golden. After baking, leave it in the pan for a few minutes, then turn it out and let it cool completely.

Preparation: 20 minutes
Baking: 25–30 minutes
Total time: 45–50 minutes
Yield: 1 sponge (8–10 servings depending on use)

Recipe conclusion

The French sponge is an ideal choice for anyone who wants a light and airy sponge without using leavening agents. Thanks to its elasticity it suits both multi-tiered cakes and roulades or delicate cream desserts. You can easily flavor it with lemon zest, cocoa, or vanilla depending on the intended result. Once you try it, you’ll quickly understand why génoise is the foundation of classic French patisserie.