So the last time I made a genoise sponge cake, I forgot to take a picture of how the sponges looked like. Well, these are genoise sponges:
Genoise sponges are light, airy cakes which get their rise solely from beating eggs and sugar until lots of air has been incorporated. In my recipe, I heat the eggs and sugar in a double boiler. The gentle heat helps the sugar dissolve into the beaten eggs much more quickly so that you can get to beating air into the mixture sooner.
But it’s not absolutely necessary to heat the mixture. It’s perfectly fine to set your mixer to beat the eggs and sugar on high until the mixture is thick, just like in making my Christmas yule log cakes.
Genoise sponges are ideal cakes if you want something much less stodgy than cakes made from a more conventional creaming method (i.e., beating butter and sugar).
I personally am not too fond of genoise sponges, only because if left out for too long, they dry out really easily. That’s because there’s much less fat in the recipe. To prevent drying out, simply brush the baked cakes with simple syrup, or, like what I did to the above pair of sponges, fill the middle of the cake with jam. And/Or just ice the cakes as soon as they’re cool enough to seal in the moisture.