Fluffy Genoise

Fluffy Genoise


Bake genoise and make a whole cake for your birthday or other celebration. It’s a little difficult to make, but the soft and fluffy sponge cake is exceptional


  • Whole egg 110g
  • Fine granulated sugar 60g
  • Light flour 60g
  • Milk 20g
  • Unsalted butter 20g


  1. Place whole eggs and fine granulated sugar in a bowl, place in a hot water bath, and whisk at medium speed with a hand mixer until the temperature reaches 36-38℃.
  2. When it becomes soft, remove it from the hot water bath and beat it with a hand mixer at high speed until it becomes thick and whitish and the dough falls off the blades of the hand mixer in ribbons and leaves a residue
  3. When there are about 5 minutes left, reduce the speed to medium, and when there are about 3 minutes left, turn the speed down to low and whisk in the same places for about 10 seconds at a time, rotating the bowl counterclockwise to adjust the texture of the dough.
  4. When you can insert a toothpick into the mixture so finely that it stays upright, the whisking is complete.
    Once you’ve whipped it up to this point, you’ll have a firm dough that won’t disappear even after you add the flour and mix thoroughly.
  5. Sift the sifted flour again and add it to step 4, and mix until there are no more flours, stirring the bowl counterclockwise as if scooping the dough from the bottom of the bowl.
  6. Add a scoop of the dough to a bowl that has been kept at 50℃ with milk and butter and mix together.
    *This will make it easier for the butter to mix into the batter.
  7. Return the mixture to the bowl, scoop the dough from the bottom of the bowl with a rubber spatula, and mix again about 50 times (about 100 times in total).
  8. Once it’s smooth and slowly folds into a ribbon when scooped, pour it into a mold.
  9. Pour the batter into the mold, tap the bottom lightly to remove excess air, then lower the oven that was preheated to 200℃ to 170℃ and bake for 27 to 30 minutes.
  10. Once baked, drop the mold from a height of about 15 cm onto a stand to prevent shrinkage and keep it upside down until it has cooled down.
  11. Once it has cooled down, return it to its original state and place it in a plastic bag to prevent it from drying out until you use it.