Jamie Oliver’s Genoise Cake is a classic sponge cake known for its light, airy texture, achieved without any chemical leaveners. This French-inspired cake relies on whisked eggs for volume and can be enjoyed on its own or layered with fillings like whipped cream, fruit, or chocolate ganache. Genoise is versatile and perfect for creating a delicate, elegant dessert.
What Is Jamie Oliver’s Genoise Cake?
Genoise Cake is a traditional French sponge cake made without baking powder or baking soda. Instead, air is incorporated by whisking eggs and sugar until they become pale and fluffy. Butter is gently folded in for richness, and the result is a light, tender cake with a subtle flavor. This cake is ideal for layering and filling with your favorite toppings.
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Why You Should Try This Recipe
- Light and Airy Texture – Achieved by whisking eggs to incorporate air.
- Perfect for Layering – An ideal base for layered cakes with fillings.
- Delicate Flavor – Mild and versatile, it pairs well with various fillings.
- Great Baking Challenge – A rewarding recipe for intermediate bakers.
- Elegant Dessert – Perfect for special occasions and celebrations.
Ingredients Needed to Make Jamie Oliver’s Genoise Cake
Here’s what you’ll need to create this light and airy Genoise cake:
- All-Purpose Flour (1 cup) – Provides structure to the cake.
- Cornstarch (2 tbsp) – Adds lightness to the cake’s texture.
- Eggs (4 large, at room temperature) – The main ingredient for volume and structure.
- Granulated Sugar (½ cup) – Sweetens the cake.
- Unsalted Butter (4 tbsp, melted and cooled) – Adds richness and moisture.
- Vanilla Extract (1 tsp) – Adds a hint of flavor.
Instructions to Make Jamie Oliver’s Genoise Cake
Prepare the Cake Pan and Oven
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan, line the bottom with parchment paper, and lightly grease the paper.
- Sift the Dry Ingredients: In a mixing bowl, sift together the all-purpose flour and cornstarch. Set aside.
Whisk the Eggs and Sugar
- Prepare the Egg Mixture: In a large bowl or the bowl of a stand mixer, combine the eggs and granulated sugar.
- Whisk Until Pale and Thick: Using a hand mixer or stand mixer on high speed, beat the eggs and sugar for 8-10 minutes, or until the mixture is pale, tripled in volume, and leaves a thick ribbon when the whisk is lifted.
Fold in the Dry Ingredients and Butter
- Gently Fold in the Flour: Using a spatula, gently fold the sifted flour and cornstarch mixture into the egg mixture, a little at a time. Be careful not to overmix, as this will deflate the batter.
- Add the Melted Butter: Pour the melted and cooled butter down the side of the bowl, and gently fold it into the batter until just combined. This step requires a light hand to avoid deflating the batter.
Bake the Cake
- Transfer to the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the cake is golden and springs back when lightly pressed in the center. A toothpick inserted into the center should come out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 5 minutes. Then, run a knife around the edges, turn it out onto a wire rack, and peel off the parchment paper. Allow the cake to cool completely.
Serve or Decorate the Cake
- Serve or Decorate: The Genoise cake is now ready to be enjoyed on its own, dusted with powdered sugar, or layered with fillings like whipped cream, fruit, or chocolate ganache. Slice horizontally for layers, if desired.
What Goes Well with Jamie Oliver’s Genoise Cake
- Whipped Cream and Berries – A classic and light pairing.
- Chocolate Ganache – Adds richness and elegance.
- Lemon Curd – For a bright, tangy contrast.
- Pastry Cream – Perfect for a more traditional layered cake.
- Vanilla or Berry Compote – Adds a fruity burst of flavor.
Expert Tips for Making the Best Genoise Cake
- Whisk Eggs Properly – Make sure to beat the eggs and sugar until they’re very pale and thick for the best texture.
- Fold Gently – Use a light hand when folding in the flour and butter to maintain the airiness of the batter.
- Use Room Temperature Ingredients – Room temperature eggs and butter help create a smooth batter.
- Don’t Overbake – Keep a close eye on the cake as it bakes to prevent it from drying out.
- Add a Simple Syrup – Brush the layers with a flavored syrup to add moisture and flavor if desired.
Easy Variations of Jamie Oliver’s Genoise Cake
- Chocolate Genoise Cake – Substitute ¼ cup of the flour with cocoa powder for a chocolate twist.
- Citrus Genoise Cake – Add the zest of a lemon or orange to the egg mixture for a subtle citrus flavor.
- Almond Genoise Cake – Replace 2 tablespoons of flour with almond flour for a nutty taste.
- Coffee Genoise Cake – Add 1 tsp of instant coffee dissolved in a tablespoon of water to the egg mixture.
- Marbled Genoise Cake – Swirl in melted chocolate or a fruit purée before baking for a marbled effect.
Best Practices to Store Jamie Oliver’s Genoise Cake
- Room Temperature – Store at room temperature in an airtight container for up to 2 days.
- Refrigerate for Longer Storage – If layered with cream or filling, refrigerate the cake for up to 3 days.
- Freeze for Future Use – Wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
Best Practices to Reheat Jamie Oliver’s Genoise Cake
- Serve at Room Temperature – Genoise is best served at room temperature and does not require reheating.
- Microwave Option – If desired, microwave individual slices for 5-10 seconds, but avoid over-warming as it may dry out.
How Can I Make Jamie Oliver’s Genoise Cake Healthier?
- Reduce Sugar – Use a bit less sugar as the eggs already add natural sweetness.
- Use Whole Wheat Pastry Flour – Substitute half the all-purpose flour with whole wheat pastry flour for added fiber.
- Add Fresh Fruit Layers – Use fresh fruit as a filling to add natural sweetness and vitamins.
- Brush with Fruit Syrup – Add flavor and moisture with light fruit syrup instead of heavy fillings.
Nutrition Value (per slice)
- Calories: 150
- Fat: 5g
- Carbohydrates: 20g
- Protein: 4g
- Fiber: 0g
FAQs
How do I keep a Genoise cake from deflating?
To prevent a Genoise cake from deflating, be gentle when folding in the flour and melted butter. Fold slowly with a spatula, using a light hand to avoid knocking out the air bubbles. Also, ensure the eggs and sugar are beaten until they’re very thick and pale, which provides the structure for the cake.
Can I make Genoise cake in advance?
Yes, Genoise cake can be made in advance. Bake and let it cool completely, then wrap tightly in plastic wrap. Store it at room temperature for up to 2 days or freeze for up to 2 months. Thaw at room temperature before slicing or layering.
What filling goes best with Genoise cake?
Genoise cake pairs well with various fillings. Whipped cream and fresh berries make a light option, while chocolate ganache, lemon curd, or pastry cream add richness. Brushing the layers with a simple syrup before adding fillings helps to keep the cake moist.
Why is my Genoise cake dry?
Genoise cake can turn out dry if it’s overbaked or if too much flour is used. Check for doneness by lightly pressing the top; it should spring back. Adding a simple syrup, such as a vanilla or citrus syrup, can also help keep the layers moist.
Final Words
Jamie Oliver’s Genoise Cake is a light, classic sponge cake that makes a perfect base for various fillings and decorations. With its delicate texture and mild flavor, Genoise cake is ideal for creating layered desserts that are elegant and versatile.
More By British Baking Recipes
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Jamie Oliver Genoise Cake
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Genoise Cake is a traditional French sponge cake made without baking powder or baking soda. Instead, air is incorporated by whisking eggs and sugar until they become pale and fluffy. Butter is gently folded in for richness, and the result is a light, tender cake with a subtle flavor. This cake is ideal for layering and filling with your favorite toppings.
Ingredients
- All-Purpose Flour (1 cup) – Provides structure to the cake.
- Cornstarch (2 tbsp) – Adds lightness to the cake’s texture.
- Eggs (4 large, at room temperature) – The main ingredient for volume and structure.
- Granulated Sugar (½ cup) – Sweetens the cake.
- Unsalted Butter (4 tbsp, melted and cooled) – Adds richness and moisture.
- Vanilla Extract (1 tsp) – Adds a hint of flavor.
Instructions
Prepare the Cake Pan and Oven
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan, line the bottom with parchment paper, and lightly grease the paper.
- Sift the Dry Ingredients: In a mixing bowl, sift together the all-purpose flour and cornstarch. Set aside.
Whisk the Eggs and Sugar
- Prepare the Egg Mixture: In a large bowl or the bowl of a stand mixer, combine the eggs and granulated sugar.
- Whisk Until Pale and Thick: Using a hand mixer or stand mixer on high speed, beat the eggs and sugar for 8-10 minutes, or until the mixture is pale, tripled in volume, and leaves a thick ribbon when the whisk is lifted.
Fold in the Dry Ingredients and Butter
- Gently Fold in the Flour: Using a spatula, gently fold the sifted flour and cornstarch mixture into the egg mixture, a little at a time. Be careful not to overmix, as this will deflate the batter.
- Add the Melted Butter: Pour the melted and cooled butter down the side of the bowl, and gently fold it into the batter until just combined. This step requires a light hand to avoid deflating the batter.
Bake the Cake
- Transfer to the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the cake is golden and springs back when lightly pressed in the center. A toothpick inserted into the center should come out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 5 minutes. Then, run a knife around the edges, turn it out onto a wire rack, and peel off the parchment paper. Allow the cake to cool completely.
Serve or Decorate the Cake
- Serve or Decorate: The Genoise cake is now ready to be enjoyed on its own, dusted with powdered sugar, or layered with fillings like whipped cream, fruit, or chocolate ganache. Slice horizontally for layers, if desired.
