Genoise Vanilla Sponge Cake (Egg White Meringue Method)

This Genoise-style sponge cake is naturally leavened with eggs using the egg-white meringue method. Unlike traditional warming techniques, this method involves whipping egg whites separately before gently folding in the yolks. The result is a fluffy, firm cake perfect for layered cream cakes. Based on a recipe for a 15cm round pan.

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% Daily Values based on a 2,000 calorie diet

Step 1

Separate the egg whites and yolks. Then beat egg whites first.

Step 2

Beat egg whites at high speed.

Step 3

When the meringue forms a beer foam texture, add 1/3 of the sugar.

Step 4

Add another third of sugar once whisker marks remain visible.

Step 5

Add the final third of sugar and continue whisking.

Step 6

Settle large bubbles by whisking on low speed to form a soft meringue.

Step 7

Stop whisking when the meringue is dense but soft.

Step 8

Add the egg yolks and mix lightly with a hand whisk.

Step 9

Add 1/2 of the sifted flour and salt mixture and mix lightly until just combined.

Step 10

Add the remaining flour mixture and mix again until just combined.

Step 11

Warm milk and vegetable oil in the microwave for 20 seconds.

Step 12

Pour the warm milk mixture into the batter and fold gently with a spatula.

Step 13

Make sure oil is evenly combined with the batter.

Step 14

Fold slowly to avoid forming gluten and deflating the meringue.

Step 15

Scrape the bottom of the bowl to ensure all ingredients are combined.

Step 16

Do not overmix—overmixing causes gluten formation.

Step 17

Pour batter from 20 cm height into the pan to break big air bubbles.

Step 18

Tap the pan on the counter or stir with a skewer to remove air bubbles.

Step 19

Bake in a deep round pan (15 cm x 7 cm) at 150°C for 40 minutes.

Step 20

Cool the cake on a wire rack before slicing.

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