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Classic Vegetarian Genoise Cake – vegetarian recipe
Stav Kogan

Classic Vegetarian Genoise Cake

A foundational Italian sponge cake that gets its incredible, airy lift entirely from whipped eggs. The result is a wonderfully light, yet sturdy, crumb that's the perfect canvas for countless vegetarian creations like layered tortes and trifles.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 serving
Calories: 285
Ingredients Method Nutrition

Ingredients
  

  • 8 large eggs, at room temperature
  • 1½ cups / 300g (10.6 oz) granulated sugar
  • 1 lemon, for grated rind
  • 1¾ cups / 210g (7.4 oz) all-purpose flour, sifted
  • ½ cup (113 g / 4 oz) unsalted butter, melted and cooled
  • for a Perfect Genoise
  • Room temperature eggs are essential. They whip to a much greater volume than cold eggs, which is the key to the cake's lift.
  • Sifting is non-negotiable. Sift your flour at least twice to aerate it, which helps it incorporate into the delicate egg foam without creating lumps or deflating the batter.
  • Master the fold. Use a large, flexible spatula to cut down through the center of the batter, scrape along the bottom of the bowl, and bring the batter up and over. Give the bowl a quarter turn and repeat. This technique is gentle but effective.
  • Use clarified butter (ghee) for an even lighter texture. Removing the milk solids from the butter prevents them from weighing down the delicate foam, resulting in a purer flavor and superior crumb.

Method
 

  1. Prepare your station.
  2. Preheat your oven to 350°F / 175°C. Thoroughly butter and flour one 10-inch springform pan or two 9-inch round cake pans.
  3. Set aside.
  4. Warm the eggs.
  5. In the large bowl of a stand mixer (or a large heatproof bowl), combine the eggs, sugar, and grated lemon rind.
  6. Place this bowl over a saucepan of gently simmering water (a bain-marie), ensuring the bottom of the bowl doesn't touch the water.
  7. Whisk constantly until the sugar has completely dissolved and the mixture is warm to the touch.
  8. Whip to ribbon stage.
  9. Transfer the bowl to your mixer fitted with the whisk attachment.
  10. Beat on high speed for 8-10 minutes. The mixture will become pale, creamy, and triple in volume. You'll know it's ready when you lift the whisk and the batter falls back in a thick, continuous ribbon that sits on the surface for a few moments before dissolving.
  11. Fold in the flour. Sift the flour over the egg foam in three separate additions.
  12. Using a large spatula, gently fold the flour into the batter with each addition, scraping from the bottom up. Use the minimum number of strokes necessary to avoid deflating the air you worked so hard to create.
  13. Incorporate the butter. Gently pour the cooled, melted butter down the side of the bowl, leaving any milky sediment behind.
  14. Fold the butter in with light, swift strokes just until it is incorporated.
  15. Do not overmix.
  16. Bake to perfection. Immediately pour the batter into your prepared pan(s) and gently smooth the top.
  17. Bake for 45-50 minutes, or until the cake is a deep golden brown, has started to pull away from the sides of the pan, and a skewer inserted into the center comes out clean.
  18. Cool completely.
  19. Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely. The cake must be fully cooled before slicing or assembling.

Nutrition

Calories: 285kcalCarbohydrates: 38gProtein: 7gFat: 11g

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