Chocolate sponge cake with galbani mascarpone

Preparazione

• 1

  Preheat your oven to 180°C. Butter and line a rectangular or round cake tin, depending on the dessert you plan to make

• 2

  In a mixing bowl, combine the eggs and sugar. Beat with an electric whisk or stand mixer for several minutes until the mixture triples in volume and becomes pale and airy.

  This step is crucial—it's what gives the génoise its light, fluffy structure

• 3

  Sift together the flour, baking powder, and cocoa powder, then gently fold them into the egg mixture using a spatula. Work slowly to avoid deflating the batter

• 4

  Pour in the melted butter (optional but recommended for richness) along with the vanilla extract.

  Mix gently, then transfer the batter into the prepared pan

• 5

  Bake for 20–25 minutes, or until a knife inserted in the center comes out clean.

  Unmold the sponge and let it cool on a wire rack

• • For extra moisture, brush the cooled génoise with a light syrup flavored with coffee, vanilla, or rum. It adds softness and depth.

  • For a perfect finish, fill or frost the génoise with a Mascarpone whipped cream (Mascarpone + icing sugar + vanilla). It holds beautifully and stays light.

  • This sponge makes an excellent base for Yule logs, layer cakes, rolled cakes, or individual entremets.

  • You can also use slices of the génoise to make a revisited tiramisu, layering it with Mascarpone cream and cocoa.

  • The génoise freezes very well: wrap it tightly once cooled, then freeze for several weeks. Simply thaw in the fridge for a few hours before using.