Traditional Zuppa Inglese
A classic layered dessert with sponge, pastry cream, and liqueur syrup — Genoise-ready.
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Ingredients (1 Professional Batch)
- 15 each large eggs (about 750 g total)
- 500 g granulated sugar
- 400 g all-purpose flour
- 200 g cornstarch
- 5 ml vanilla extract
Preparation
1. In a stand mixer, whip whole eggs + sugar on high speed for about 20–25 minutes until thick, pale, and tripled in volume. The batter should ribbon.
2. Sift flour + cornstarch together. Fold gently into the egg foam in 2–3 additions using a rubber spatula, keeping maximum air in the batter.
3. Fold in vanilla extract gently. Do not overmix.
4. Pour into buttered and floured pans. Bake at 325°F (160°C) for 45–55 minutes until golden and springy; a toothpick should come out clean.
5. Cool slightly, invert onto parchment-lined tray, and cool completely before slicing, soaking, or layering.
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Base Yield: 1 batch ≈ 2 layers
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Batches: 1
Estimated Yield: 2 layers
Batches: 1
Estimated Yield: 2 layers
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Genoise History + Pastry Science
Genoese cake or pastry is a special version of sponge cake, characterized by the addition of butter in many classic traditions and a leavening process that occurs while the eggs and sugar are being whipped, rather than during baking. The result is an incredibly soft and compact base, ideal for filling or simply dusted with powdered sugar, perfect for breakfast or a snack. This recipe is perfect for creating elegant desserts or simply enjoyed plain, thanks to its soft and versatile texture.
Genoese cake or pastry, called pâte génoise in France, should not be confused with sponge cake, the soft base of all our most delicious desserts. But, like zuppa inglese, which is very Italian, and insalata russa, whose origins are claimed by half of Europe, sponge cake, at least in name, is another nice red herring.
Or rather: this incredibly soft component of many of our cakes actually originated in Madrid. But thanks to a Ligurian chef, the Spanish initially called it "Genoese bread." So let's delve into another piece of gastronomic history — not only our country's.
Used In These Desserts
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Lemon Cake
Light citrus cake that pairs beautifully with a Genoise-style base and lemon creams.
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Chocolate Mousse Cake
Genoise layers + mousse = clean slices and a professional plated finish.
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Classic Genoise Sponge
Your prep base — scale batches, push to inventory, and keep consistency for service.
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