Caramel Genoise
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This caramel genoise is one of my favorite cakes to whip up when I want something elegant but totally manageable. The whole thing comes together in just about an hour, which is perfect for a weeknight dessert or weekend treat. What I love most is how simple the ingredient list is, yet the caramel gives you this sophisticated flavor that tastes like you spent hours in the kitchen. Eggs are packed with choline, which supports brain health, so you can feel good about enjoying a slice. The light, airy sponge cake paired with that rich caramel sauce is honestly unbeatable, and I think you'll find it becomes a go to recipe in your rotation.
Ella x
Ingredients
- 250 gall-purpose flour
- 300 ggranulated sugar
- 3large eggs
- 150 mlwhole milk
- 120 gunsalted butter
- 5 gsalt
- 1 mLvanilla extract
- 100 gunsalted caramel sauce
- 50 gconfectioner's sugar
- 100 mlheavy cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF).
Tip: Use a thermometer for accurate temperature.
- 2
Sift together flour, sugar, and salt in a medium bowl.
Tip: Whisk gently to incorporate.
- 3
In a large mixing bowl, whisk together eggs and vanilla extract.
Tip: Use room temperature eggs for a lighter texture.
- 4
Gradually add dry ingredients to egg mixture, whisking until smooth.
Tip: Stop whisking when just combined.
- 5
Add butter and whisk until fully incorporated.
Tip: Use a spatula for smooth incorporation.
- 6
Pour in milk and whisk until fully incorporated.
Tip: Use a slow, steady motion.
- 7
Pour batter into a greased and floured 20x20cm baking dish.
Tip: Smooth top with a spatula.
- 8
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Tip: Rotate baking dish halfway through baking.
- 9
Remove from oven and let cool in the dish for 5 minutes.
Tip: Invert onto a wire rack to cool completely.
- 10
To make the caramel sauce, combine 100g caramel sauce and 50g confectioner's sugar in a small saucepan.
Tip: Cook over low heat, stirring constantly, until smooth and glossy.
- 11
To assemble, place cooled genoise sponge in a serving dish.
Tip: Drizzle with caramel sauce and top with whipped heavy cream.
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