Sponge Cake / Génoise (1:1:1:1)

1 part (e.g. 200 g, ~4 large)

Whole eggs — The entire leavening system — both yolks (fat, emulsifiers) and whites (protein foam) contribute; eggs must be at room temperature

1 part (e.g. 200 g)

Granulated sugar — Dissolves into the egg foam, stabilizing the air cells and providing sweetness and color

1 part (e.g. 200 g)

Cake flour (or sifted all-purpose) — Lower protein content preserves the delicate foam structure; sift twice to eliminate lumps that deflate the batter

1 part (e.g. 200 g)

Clarified butter (beurre clarifié) — Clarified (not whole) butter removes water and milk solids that would deflate the foam; fold in warm, not hot

Combine whole eggs and sugar in a heatproof bowl. Set over a pot of barely simmering water and whisk constantly until the mixture is warm to the touch (about 110 °F / 43 °C) and the sugar has dissolved. Remove from heat and beat with an electric mixer on high speed for 8–12 minutes until tripled in volume, very pale, and at the ribbon stage. Sift flour over the foam in three additions, folding with a large rubber spatula using broad, deliberate strokes to preserve volume. Drizzle in warm clarified butter and fold just until streaks disappear. Pour immediately into a buttered and floured pan and bake at 350 °F (175 °C) for 25–30 minutes.

• The ribbon stage is non-negotiable — underfeat eggs will not hold the butter and flour, and the cake will be dense and greasy. The batter should fall from the whisk in a thick ribbon that holds its shape for 3–5 seconds.
• Work fast after folding in the flour — the foam loses volume by the minute. Have your pan prepared and oven preheated before you start.
• Clarifying the butter is essential; the water in whole butter (about 18%) will deflate the foam more than the fat will. Clarified butter has no free water.
• Do not open the oven in the first 15 minutes; the foam structure is still setting and a temperature drop will cause collapse.
• Génoise improves with a soaking syrup (sirop d'imbibage) — simple syrup flavored with rum, kirsch, or espresso — because the tight crumb can feel dry without moisture added after baking.
• A génoise baked too thick will have a dense, gummy center; spread batter to no more than 3–4 cm for even baking.

• Chocolate Génoise

  Replace 15–20% of flour with cocoa powder; sift both together; reduce butter very slightly to compensate for cocoa fat

• Joconde (Biscuit Joconde)

  Add ground almonds (almond flour) to replace a portion of wheat flour; slightly richer and more pliable — used for Opéra Cake

• Chiffon / Separated-Egg Sponge

  Departs from génoise by separating eggs — whites beaten independently to a stiff meringue, folded in separately for extra lift and a more open crumb

• Swiss Roll Sponge

  A génoise with slightly less butter (or none) to keep the crumb pliable enough to roll; critical not to overbake

• Savoiardi / Ladyfingers

  A dry, separated-egg sponge piped into fingers; designed to absorb tiramisu espresso mixture without falling apart

• Pound Cake / Quatre-Quarts (1:1:1:1)

  Same ingredient equality but creaming method produces a denser, fattier crumb versus génoise's airy foam

• Angel Food Cake

  White-only foam cake with no fat — the extreme light end of the aerated-egg spectrum

• Chiffon Cake

  Separated-egg hybrid using oil instead of butter; achieves greater volume and moisture than génoise

• Soaking Syrup (2:1 water to sugar)

  Standard companion ratio for moistening génoise layers in assembled cakes

1. 1.Baking and Pastry: Mastering the Art and Craft — The Culinary Institute of America
2. 2.Pâtisserie: The Art of French Pastry — Christophe Felder & Camille Lesecq
3. 3.The Professional Pastry Chef — Bo Friberg
4. 4.On Food and Cooking: The Science and Lore of the Kitchen — Harold McGee

Confidence: high