Paul’s Genoise Sponge Recipe


  • 4 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (30g) unsalted butter, melted and cooled
  • 1/2 teaspoon pure vanilla extract


  • Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • Eggs and Sugar: In a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water), whisk the eggs and sugar together constantly until the mixture is warm to the touch and the sugar has dissolved (about 3-4 minutes).
  • Whip: Remove the bowl from heat and beat with an electric mixer on high speed until the mixture becomes very pale, thick, and tripled in volume. This can take about 5 minutes.
  • Fold in Flour: Sift the flour over the egg mixture in three additions, gently folding it in each time until just combined. Be careful not to overmix.
  • Add Butter: Drizzle the cooled melted butter down the side of the bowl and gently fold it in.
  • Bake: Pour the batter into your prepared cake pan and bake for 20-25 minutes, or until the top is golden brown and springs back when lightly touched.
  • Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Possible ‘Paul’ Twists:

  • Cornstarch: Some recipes, like Paul’s, include cornstarch for extra lightness. You could replace 1-2 tablespoons of your flour with cornstarch.
  • Flavor Enhancer: Paul sometimes adds very subtle flavorings to his sponges, such as a tiny bit of almond or lemon extract.

Important Tips:

  • Fresh Eggs: Room temperature eggs will whip up to the best volume.
  • Gentle Folding: Maintaining the air whipped into the eggs is key to a light sponge.
  • Don’t Overbake: Genoise can become dry quickly, so check it early in the baking time.


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