, Gloucester, MA


November 6, 2012


This Italian sponge cake is very versatile

Greg Case, known as “Mr. Cake,” has a nickname that is well deserved through his vast experience in the pastry business. Although it may be difficult for chefs to pick a favorite recipe, the award-winning Mr. Cake has a special affinity for this “grand dame” of cakes: the Genoise.

Originating from the Italian city of Genoa, this cake is the base for many Italian and French desserts. The Genoise is part of the egg foam cake family. Egg foam cakes, such as angel food, are very light cakes that use air as a leavening agent rather than yeast or baking powder.

This delicious cake is perfect for this up coming holiday season. Says Mr. Cake, “you can do a million things with this cake.” For example, try serving this delicate dessert plain or topping it off with some fresh fruit and whipped cream, or soak it in a simple syrup or liqueur. You can use this cake to make tiramisu or strawberry shortcake. You could also substitute cocoa powder for some of the flour to make a decadent chocolate Genoise.

Although a cake as elegant as this may seem difficult to bake, Mr. Cake takes the time to break down each step. From properly greasing the pans to explaining the ideal folding technique, Mr. Cake’s directions are detailed and very thorough. For a detailed tutorial of this recipe, follow Mr. Cake’s “how to” video with helpful hints and tips online.



6 large eggs

1 cup sugar

1 teaspoon vanilla

6 tablespoons unsalted butter

1 cup flour


1. Adjust oven rack to the middle position and heat to 350 degrees.

2. Grease an 8-inch pan with butter, line it with parchment paper, and then grease the top of the parchment paper.

3. Warm the eggs to room temperature. If you haven’t done so already, place eggs in bowl and pour hot water over them, let sit for 5 minutes.

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