Genoese Sponge Recipe -
Genoese Sponge Recipe

Genoese Sponge

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

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube cake Change Servings


  1. Preheat oven to 350 degrees F. Grease a 10 inch tube pan.
  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 pan.
  4. Bake for 50 to 60 minutes, until an inserted wooden pick comes out clean. Cool. Ice with your favorite frosting.
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Reviews More Reviews

Jul 13, 2003

Hey this recipe is great and it freezes well too.

Jan 02, 2006

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.


6 Ratings

May 04, 2011

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.

Oct 17, 2005

Only cooked it for 30 min & the edges were crisp. Tasted dry.

Jan 19, 2005

I didnt like this cake at all. It tasted to eggy for me.


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  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 41.4 g
  • 13%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 222 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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