Mom's Sponge Cake

Génoise : instructions

• 1
  In a mixing bowl, beat the egg yolks with the sugar using a wooden spoon until pale.
  
  The Chef's Tip

  IMPORTANT: For the sponge cake to turn out well, the egg yolks and sugar must be completely incorporated. Beat them for at least 10 minutes. As the saying goes, "Well-beaten yolks make a perfect sponge cake" 😉
• 2
  Beat the egg whites until stiff peaks form (add a pinch of salt beforehand).
  Set aside.
• 3
  Add the yeast to the egg yolks and mix well.
• 4
  Add the flour and cornstarch, mixing well after each addition, and folding in a little of the beaten egg whites as needed.
  Finally, add the remaining beaten egg whites and fold in very gently.
• 5
  Pour the batter into a well-buttered round cake pan (or sponge cake pan: a deep tart pan). Dust
  it with a little flour (pour a little flour into the pan and shake it so the flour covers the entire surface, then invert the pan to remove any excess flour).
• 6
  Bake for about 20 minutes in a moderate oven (180°C/gas mark 6).
  The cake should remain soft; check for doneness by inserting a knife.
  Once out of the oven, shake the pan to loosen the cake; if necessary, use a knife to help loosen the edges.
• 7
  Place a serving dish over the pan, then flip it over.
  Serve in the serving dish.
• For a birthday cake
  • 8
    Cut the sponge cake in half horizontally.
  • 9
    Make a syrup with 3 tbsp of jam and 7 tbsp of water.
    Moisten the bottom of the sponge cake with this syrup.
    
    "Alcoholic" version: Moisten the bottom with a syrup made from 2 tbsp of liqueur or rum, 5 tbsp of water, and 5 tbsp of sugar.
  • 10
    Make a pastry cream. Spread
    it over the bottom layer of the sponge cake.
  • 11
    Stack the second layer.
    Cover with a ganache.