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The alphabet ‘G’ brings in Genoise Cake for A – Z Baking around the World. This is a Italian sponge cake named after the city of Genoa. The cake is also associated with French Cuisine.
The is one of the best sponges a person can make, and it can also be piped as lady fingers for Tiramisu, or can be made into sheets and could be rolled with filling inside. The sheets can be stacked into multiple layers with fillings inside. This could also be used as a base for Jaffa Cakes.
The Genoise cake can be chocolate flavor too where a part of flour can be replaced by cocoa powder. I chose to make a lemon Genoise as lemon is a flavor which we love in cakes. Fortunately the recipe I chose was vegan, and did not require eggs, but I did not make it vegan as I used dairy milk . To make a vegan version all you need to do is substitute dairy milk with soy milk.
The lemon zest in the cake added that extra touch which transformed it totally. The cake was moist and for a change the cake vanished within minutes.For garnish. I used glazed cherries and some dried fruits.
Ingredients
Dry Ingredients
1 cup flour
1 /4 cup wheat flour
1 tsp baking powder
1/4 tsp baking soda
3/4 cup sugar
Pinch salt
Wet Ingredients
1/8 cup butter/ oil
1 tbsp lemon juice
1/2 cup water
Zest of 1 lemon
6 tbsp milk
1/2 tsp lemon extract
Method
Preheat the oven at 180 degrees.
Grease and dust a cake tin.
Mix all dry ingredients in a bowl and mix using a whisk.
Mix in all wet ingredients.
Gradually add the wet ingredients to the dry, using a hand mixer.
Pour into the prepared cake tin.
Bake at 180 degrees C for 30 minutes, or till a skewer comes out clean.
Unmold after about 15 minutes.
Print Pin
G - Genoise Cake
Genoise Cake is a Italian sponge cake, which is used as a base for many cakes.
Course Dessert
Cuisine Italian
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 1/4 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup sugar
- pinch salt
Wet Ingredients
- 1/8 cup butter / oil
- 1 tbsp lemon juice
- 1/2 cup water
- 6 tbsp milk
- 1/2 tsp lemon essence
- 1/2 tsp lemon zest
Instructions
Preheat the oven at 180 degrees C.
Grease and dust a cake tin.
Mix all dry ingredients in a bowl and mix using a whisk.
Mix in all wet ingredients.
Gradually add the wet ingredients to the dry, using a hand mixer.
Pour into the prepared cake tin.
Bake at 180 degrees C for 30 minutes, or till a skewer comes out clean.
Unmold after about 15 minutes.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
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12 Shares
- ← F – Fruit Cake
- H – Honey Cake →
That is such a soft, moist and fluffy genoise cake Vaishali. It is eggless too — awesome.. I will have to try this one out some time.
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The cake looks so spongy and soft….need to cut me a slice now! I can safely spend the rest of the year making all these cakes from your blog. Each one is an awesome piece of work!
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this one is such a healthier version of sponge cake, loved the height and shape of the cake you have , also the way you have decorated it,
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Omg, such a fluffy, super moist Genoise cake, you nailed it man. How beautiful this cake looks. Genoise cake without eggs, simply fabulous.
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Beautifully decorated cake. what size cake tin did you use to get such height? would love to recreate this.
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I have baked genoise with eggs. Eggless is new to me. Perfectly baked and lovely shot
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So spongy and soft.. I wonder how you managed to bake so many cake.. Each one is awesome and delicious!!
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What a beautiful bake Vaishali and love that it is egg less. The texture of the cake is marvelous. I am big lover of cream less cakes and I am bookmarking this to try.
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That’s look super moist and rich. Eggless bakes are quite tricky and love this to the core. Great share.
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Love the dome shape of the cake. I know how hard it is to make eggless versions of the classic bakes.
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wondering how you got the tower shape. Looks like a house in a fairytale. And nice soft spongy cake, that too eggless!!
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