Fluffy Genoise Sponge Cake - Secrets to the Perfect Bake

Start by preparing a 24 cm diameter springform pan. Cut a piece of parchment paper and line just the bottom of the pan with it. Then, using a pastry brush, thoroughly coat the sides of the pan with a thin layer of softened butter. Pour breadcrumbs into the pan and tilt it to evenly coat the entire sides. Shake out the excess breadcrumbs. Set the prepared pan aside. Preheat the oven to 170°C with the top and bottom heating function.

In a small saucepan over the lowest heat, melt the butter (30g) and set it aside to cool. It should be liquid but not hot. Sift the all-purpose flour three times into a separate bowl. You can do this using a fine-mesh sieve. This step aerates the flour, which is extremely important for the lightness of the sponge cake.

Prepare a water bath. Pour water into a pot to a height of about 3-4 cm and bring it to a gentle simmer (small bubbles should appear, but the water should not be boiling vigorously). Place a metal or glass bowl on top of the pot that fits in size so that its bottom does not touch the surface of the water. Crack whole eggs into the bowl, add sugar and a pinch of salt.

Place a bowl with eggs and sugar over a pot of steaming water. Using a hand whisk, continuously mix the mixture for about 4-5 minutes. The goal is to heat it to a temperature of about 40-45°C (it should feel noticeably warm to the touch) and to completely dissolve the sugar. You can check this by rubbing a bit of the mixture between your fingers - there should be no sugar crystals felt.

Remove the bowl from the pot and immediately start beating the mixture with a mixer on the highest speed. Beat for about 8-10 minutes. The mixture should triple in volume, become very thick, fluffy, and light cream-colored. When properly whipped, the mixture should flow from the mixer beaters in a thick, continuous ribbon that remains on the surface for a few seconds before dissolving. This is called the 'ribbon test'. At the end of whipping, optionally add vanilla extract or lemon zest.

Add 1/3 of the sifted flour to the whipped egg mixture. Using a large silicone spatula, very gently fold the flour into the mixture, making motions from the bottom, through the center, and to the top. Rotate the bowl while mixing. The goal is to deflate the fluffiness of the mixture as little as possible. Repeat the process two more times, adding 1/3 of the flour each time. Mix only until the ingredients are combined.

To the cooled, melted butter, add 2-3 tablespoons of the prepared mixture and mix vigorously in a small bowl. This will 'temper' the butter and make it easier to combine with the rest of the dough. Then pour this butter-egg mixture into the main bowl with the dough. Again, very gently fold in the butter using a spatula, making folding motions until you achieve a uniform consistency.

Pour the finished batter immediately into the prepared springform pan. Do this slowly, pouring the batter from a small height to avoid losing its fluffiness. Gently smooth the surface with a spatula. Place the pan in the preheated oven (170°C) and bake for 30-35 minutes.

After about 30 minutes, check if the sponge cake is ready. Insert a wooden skewer into the center. If the skewer comes out dry and without traces of raw batter, the sponge cake is ready. If not, bake for another 5 minutes and repeat the test. The baked cake should be golden brown and springy to the touch.

Remove the hot pan from the oven. Holding it securely (using oven mitts), drop it flat onto the counter or floor from a height of about 30-40 cm. This thermal 'shock' causes a rapid release of steam and prevents the sponge from shrinking and collapsing. It may seem strange, but it's a proven pastry trick.

After 'dropping' the sponge cake, leave it in the pan to cool completely, preferably on a metal rack, which will ensure air circulation from below. Only when the cake is completely cold, gently run a knife along the inner edge of the pan to separate the sides, and then unclip the ring. Remove the paper from the bottom. The sponge cake is ready for further use.