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Genoese Sponge

Genoese Sponge

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

servings 317 cals
Serving size has been adjusted!
Original recipe yields 14 servings (1 - 10 inch tube cake)

Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

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Hey this recipe is great and it freezes well too.

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 ...

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 worke...

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

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