In Colombia, especially in Santander, Genoese cake is a celebration dessert made with a light sponge cake soaked in a milk mixture and finished with whipped cream. It resembles a tres leches cake, while keeping the airy character of a Genoese-style sponge as its base.
Its soft, creamy texture makes it popular for birthdays, family gatherings, and dessert tables. This Colombian version uses condensed milk, whole milk, table cream, cinnamon, whipped cream, chocolate, and cherries.
Ingredients
For the sponge cake
- 6 large eggs
- 180 g granulated sugar (¾ cup plus 2 tablespoons)
- 196 g all-purpose flour (1½ cups plus 2 tablespoons)
- 5 g butter (1 teaspoon), for greasing the pan
- 10 g all-purpose flour (1 tablespoon), for dusting the pan
For the milk mixture
- 300 g sweetened condensed milk (1 cup)
- 500 ml whole milk (2 cups)
- 150 ml table cream or heavy cream (⅔ cup)
- 2 g ground cinnamon (1 teaspoon)
For decorating
- 250 ml prepared whipped cream (1 cup)
- 30 g grated chocolate (⅓ cup)
- 8 maraschino cherries
Preparation
- Preheat the oven, set it to 340 °F. Grease a 9-inch round cake pan with butter and dust it with flour, coating the base and sides evenly.
- Whip the eggs, place the eggs and sugar in a large bowl. Beat for 8 to 10 minutes, until the mixture becomes pale, thick, airy, and greatly increased in volume. This trapped air gives the cake its light texture.
- Fold in the flour, sift the flour over the egg mixture in two additions. Fold gently with a spatula, using broad movements so you keep as much volume as possible.
- Bake the sponge, pour the batter into the prepared pan and bake for 28 to 32 minutes. Test the center with a toothpick; it should come out clean. Let the cake rest for 10 minutes, remove it from the pan, and cool it completely.
- Mix the milks, combine the condensed milk, whole milk, cream, and ground cinnamon until smooth. Prick the cooled cake several times with a fork, then return it to the pan or place it in a deep serving dish.
- Soak the cake, slowly pour the milk mixture over the sponge, pausing between additions so the cake can absorb the liquid. Cover and refrigerate for at least 4 hours.
- Decorate and serve, spread whipped cream over the top, sprinkle with grated chocolate, and finish with maraschino cherries. Keep the cake chilled until ready to slice and serve.
Chef’s Tips
- Beat the eggs long enough to create a stable, airy foam; this is essential for a sponge cake made without baking powder.
- Fold the flour in gently so the batter stays light.
- Cool the sponge completely before adding the milk mixture, or the cake may become too fragile.
- Chill the cake for several hours so the milk mixture fully soaks into the crumb.
Traditional Variations
Some Colombian versions finish the cake with whipped cream and a dusting of cinnamon only. Others use strawberries instead of cherries, while keeping the traditional soaked sponge with condensed milk, whole milk, and cream.
How to Serve
Serve Colombian Genoese cake well chilled, cut into generous slices, with a little of the milk mixture on the plate. It is an excellent dessert after lunch or for family celebrations.
Pair it with Colombian coffee, hot chocolate, or a mild herbal tea.
Recommended Accompaniments
- Colombian coffee
- Hot chocolate
- Herbal tea
- Fresh strawberries
- Vanilla ice cream
Did You Know?
Genoese sponge is known for rising mainly through the air whipped into eggs and sugar rather than chemical leavening. In Colombia, this style of cake has been adapted into festive milk-soaked desserts with condensed milk, cream, and decorative toppings.
Frequently Asked Questions
No. The sponge gets its volume from thoroughly whipping the eggs and sugar until pale, thick, and airy. To keep that structure, fold the flour in gently and avoid overmixing before baking. A well-whipped egg mixture is the key to a light and tender result.
Refrigerate it for at least 4 hours. This gives the sponge enough time to absorb the condensed milk, whole milk, and cream evenly. For an even moister result, you can let it rest overnight, as long as it stays covered and refrigerated.
Yes. Making it ahead often improves the final texture because the milk mixture has more time to soak into the sponge. Add the whipped cream decoration shortly before serving so it stays fresh, smooth, and visually appealing.
