A Genoise sponge is the traditional base for the French Bûche de Noël (Christmas Log), a delightful holiday dessert shaped like a log. The cake is light and airy, and it pairs perfectly with the rich, creamy filling and decorations often used in the festive dessert. The Genoise sponge itself is slightly drier than other cakes, which makes it ideal for rolling without breaking, and it absorbs the flavors of the filling beautifully.
Here’s how to make a classic Genoise sponge for your Christmas Log:
Ingredients
- 4 large eggs, at room temperature
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour, sifted
- 1/4 teaspoon baking powder (optional, but it helps lighten the texture)
- Pinch of salt
- 2 tablespoons unsalted butter, melted (optional, for added richness)
Instructions
1. Preheat the Oven and Prepare the Pan:
- Preheat your oven to 375°F (190°C).
- Grease a 10×15-inch jelly roll pan (or a similar-sized baking sheet) and line it with parchment paper. This will ensure that the cake comes out easily and helps with the rolling later.
2. Whisk the Eggs and Sugar:
- In a large mixing bowl, beat the eggs and sugar together using an electric mixer on medium speed. Continue to beat until the mixture becomes pale and thick, about 8-10 minutes. The mixture should form a ribbon when the beaters are lifted.
3. Add Vanilla:
- Stir in the vanilla extract to the egg mixture once it has reached the desired consistency.
4. Fold in the Dry Ingredients:
- Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a rubber spatula. Be careful not to deflate the batter; fold gently until just combined.
5. Add Butter (Optional):
- If you’re using melted butter, fold it in now, but do so gently to avoid losing volume. The butter will make the cake slightly richer but is optional in this traditional recipe.
6. Bake the Genoise Sponge:
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 8-10 minutes or until the cake is golden brown and springs back when lightly pressed in the center. The cake should not be overbaked, as you want it to remain soft and pliable for rolling.
7. Cool the Cake:
- Once baked, remove the cake from the oven and let it cool slightly in the pan.
- Then, gently turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully.
- While the cake is still warm, carefully roll it up using the towel, starting from one short end. Let it cool completely while rolled up to help it maintain its shape.
8. Unroll and Fill:
- Once the cake has cooled, gently unroll it and remove the towel.
- Spread your desired filling (such as chocolate mousse, whipped cream, or buttercream) evenly over the cake, leaving a small border.
- Roll the cake back up without the towel, and transfer it to a serving platter.
Tips for Success:
- Room Temperature Ingredients: Make sure your eggs are at room temperature, as this helps the batter achieve maximum volume when beaten.
- Gentle Handling: Genoise is a delicate sponge. Handle it gently to keep the air in the batter intact for a light texture.
- Rolling the Cake: Rolling the warm cake with the towel helps prevent cracking. If the cake does crack, don’t worry! It can be patched up with filling once it’s rolled up again.
- Flavor Variations: You can add citrus zest (lemon or orange) or a splash of liqueur (rum, grand marnier) to the cake batter for added flavor.
The Genoise sponge is a great base for your Bûche de Noël, offering a light and delicate texture that holds up beautifully under fillings and frosting. Whether you fill it with whipped cream, chocolate ganache, or a more adventurous mousse, this sponge will make your Christmas log a showstopper on your holiday table!