Genoa cake, also known as pandabake, is a light and airy Italian sponge cake that is surprisingly simple to make. Its delicate flavor and moist texture make it the perfect base for a variety of desserts, from simple fruit tarts to elaborate layered cakes. Today, we’ll unlock the secrets to baking a perfect Genoa cake that will impress your family and friends. Imagine slicing into a golden sponge cake, its subtle sweetness complementing the fresh fruit and whipped cream topping – pure bliss! Let’s get started.

Table of Contents

Ingredients You’ll Need:

6 large eggs, at room temperature
1 1/4 cups (150g) granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional, for a subtle nutty flavor)
1 1/4 cups (150g) all-purpose flour, sifted
1/4 teaspoon salt
2 tablespoons (30g) unsalted butter, melted and cooled

Tools of the Trade:

9-inch springform pan
Parchment paper
Two large bowls
Electric mixer
Rubber spatula
Whisk
Sifter
Toothpick

Step-by-Step Baking Guide:

Preparing Your Pan and Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper for easy cake removal.

Creating the Batter:

In a large bowl, beat the eggs and sugar together on high speed using an electric mixer until the mixture is pale yellow, thick, and tripled in volume. This will take about 5-7 minutes. You’ll know it’s ready when the batter forms a ribbon that falls slowly back into the bowl when you lift the whisk.
Gently whisk in the vanilla and almond extracts (if using).
In a separate bowl, whisk together the flour and salt. Sift the dry ingredients about half of it into the egg mixture and fold it in gently with a rubber spatula. Repeat with the remaining flour mixture. Do not overmix at this stage, as it could result in a dense cake.
Drizzle the melted butter over the batter and gently fold it in until just combined.

Baking to Perfection:

Pour the batter into the prepared pan and spread it evenly.
Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Cooling and Unmolding:

Let the cake cool in the pan for 10 minutes. Then, run a knife around the edge to loosen it from the sides.
Carefully remove the sides of the springform pan and invert the cake onto a wire rack to cool completely before frosting or serving.

Tips for Genoa Cake Success:

Room Temperature Eggs: Using room temperature eggs is crucial for achieving the proper volume in the batter. If you forget to take them out in advance, place the eggs in a bowl of warm (not hot) water for 5-10 minutes.
Don’t Overmix: Once the flour is added, be careful not to overmix the batter. Overmixing can develop the gluten in the flour, leading to a tough cake.
Testing for Doneness: To check if the cake is baked through, insert a toothpick into the center. If it comes out clean or with a few moist crumbs attached, it’s done.

Genoa Cake FAQs:

Q: Can I make Genoa cake without a springform pan?
A: While a springform pan is ideal, you can use a regular 9-inch round cake pan. Just be sure to grease and flour it thoroughly to prevent sticking.

Q: Can I freeze Genoa cake?
A: Yes, Genoa cake freezes beautifully! Once the cake is completely cool, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.

Serving Your Masterpiece:

Genoa cake is a blank canvas for dessert creativity! You can enjoy it simply with a dusting of powdered sugar and fresh berries, or use it as the base for a stunning layered cake.

Genoise Cake Slice

This cake pairs beautifully with whipped cream, pastry cream, fruit preserves, and chocolate ganache. Get creative and have fun with it!

Layering Genoise Cake with Fruit

We hope you enjoy this recipe for classic Genoa cake. It’s easier than you might think to create this Italian bakery staple in your own kitchen. Happy baking!

For a richer, more decadent twist on the classic Genoa cake, check out our recipe for Chocolate Genoise Cake: [link to https://familycuisine.net/how-to-make-chocolate-genoise-cake/ using “decadent Chocolate Genoise Cake” as the anchor text].

We’d love to hear about your Genoa cake adventures! Share your creations and baking experiences in the comments below.

Article by Family Cuisine

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