Deluxe Genoise Mix

Succeed with your cake bases every time with the Deluxe Sponge Mix. This professional preparation was designed to offer a reliable and quick alternative to the traditional recipe, while guaranteeing a incredibly light, soft, and firm texture. It is the ideal base for your Layer Cakes, birthday cakes, and tiered cakes requiring a stable structure for decoration with sugar paste or buttercream.

The Deluxe Mix is the ally of pastry chefs who want to ensure a consistent result in reception, in-store or in cake design. For those who prefer the traditional version hand-whipped, find our classic Patissland sponge cake recipe detailed step-by-step on the blog.

• Consistent result, no more sinking sponge cakes. This mix guarantees even rising and an airy crumb with every bake, essential in professional production where every failure costs time and raw materials
• Precious time saver, no need to whip egg whites or sift flour extensively. Just add eggs and a little water to get a batter ready to bake in under 10 minutes
• Ideal structure for cake design, its firm texture allows clean cutting into several layers without crumbling, making filling and smoothing with buttercream or ganache easier
• Neutral and customizable taste, a delicate flavor that leaves room for your creativity. You can flavor it with citrus zest, vanilla extracts, or concentrated FunCakes aromas
• Reproducible consistency, each packet delivers the same result, unlike the homemade recipe which depends on egg freshness, flour quality, and sifting precision

Understand when to use a ready-to-use mix and when to prefer the traditional recipe is essential to optimize your production:

• Deluxe FunCakes Mix (this sheet), ideal for mass production, repetitive layer cakes, pre-ordered wedding cakes, cake design workshops with beginners, situations where consistency is key
• Traditional homemade recipe, ideal for signature artisanal pastries, gourmet creations, authentic flavor research, full control of ingredients (farm eggs, organic flour, etc.). Follow our classic traditional sponge cake recipe for this approach

Many professionals have both options, the mix for quick bulk orders and the traditional recipe for signature creations sold above. Both approaches are complementary, not opposed.

• Brand: FunCakes (Dutch cake design reference)
• Model: Deluxe Sponge Cake Mix
• Type: ready-to-use powder mix
• Target texture: light, soft, firm
• Taste: neutral, customizable
• Quality: Halal certified formula

Ingredients: sugar, WHEAT flour, WHEAT starch, emulsifiers (E472b, E477), raising agents (E500, E341, E450, E336, E575), dehydrated glucose syrup, milk skimmed milk powder, salt, flavoring, thickener (E415).

Allergens: contains wheat (gluten) and milk. May contain traces egg, soy, and lupin. To be reported to severely allergic customers before production.

1. Mixing, preheat your oven to 170-175°C (varies according to the dosage chart on the package). Mix the mix with eggs and water (see the dosage chart on the packaging according to your mold size)
2. Whipping, beat at maximum speed for 7 to 8 minutes, then at low speed for 2 minutes to stabilize the air bubbles. This step is crucial, do not shorten it, it is what gives the airy texture
3. Baking, put in the oven immediately after mixing to avoid losing the incorporated air bubbles. For an even softer sponge cake, avoid opening the oven door during the first 20 minutes
4. Soaking, once cooled, soak your sponge cake with a simple sugar syrup for an even more melting taste. You can flavor the syrup with zest, vanilla, strong coffee, or a FunCakes flavor

For 4-tier layer cakes, double the quantities or use several molds in parallel to produce all layers at the same time and ensure perfect uniformity of the layers.

Le goût neutre du Mix Deluxe en fait une base parfaite pour toutes vos déclinaisons aromatic :

• Classic vanilla sponge cake, add 1 teaspoon of natural vanilla extract to the mixture, universal base for birthdays and wedding cakes
• Lemon sponge cake, add the grated zest of 2 yellow lemons to the mixture, ideal for lemon-red fruit layer cakes and modern lemon meringue pies
• Cocoa sponge cake, replace 30 g of the mix with 30 g of unsweetened cocoa powder, base for chocolate layer cakes and Black Forest cakes
• Coffee sponge cake, dissolve 2 teaspoons of strong coffee extract in the recipe water, ideal for mocha and tiramisu layer cakes
• Rum-orange sponge cake, add the zest of 2 oranges + 2 tablespoons of rum to the soaking syrup, base for reimagined Christmas logs
• Pistachio sponge cake, incorporate 30 g of pistachio paste into the batter, base for trendy pistachio-raspberry layer cakes
• Sponge cake for Black Forest, perfect base for the Patissland Black Forest recipe
• Sponge cake for Fraisier, ideal structure for the Patissland Fraisier recipe

The Mix Deluxe is specifically formulated to meet cake needs modern design:

• Firm texture supporting decoration weight, can hold a thick layer of Renshaw fondant, sugar paste flowers, figurines, without collapsing
• Clean cutting into multiple layers, structure allowing the cake to be cut into 3 or 4 equal layers for a perfectly even 4-5 tier layer cake
• No excessive crumbling when cutting, unlike classic sponge cakes that can crumble into the buttercream
• Perfect adhesion to ganache and buttercream for crumb coating and final smoothing
• Transport resistance in a cake box, the cake does not collapse under its own weight

For baking, choose our Patissland round sponge cake mold or the rectangular 40 × 30 cm sponge cake mold depending on the format of your project (round for classic layer cake, rectangular for sheet cake and number cake).

• In-store cake designers who produce layer cakes in series, pre-ordered for birthdays and events
• Event pastry chefs responsible for multi-tiered wedding cakes where structural stability is critical
• High-end caterers and hotels that must ensure consistent results for buffets and banquets
• Pastry schools and cake design workshops where learners need a reliable base to focus on decorations
• Specialty bakeries offering sheet cakes (generous rectangular cakes) for family buffets
• Gourmet restaurants that use sponge cake as a base for contemporary desserts (reimagined number cakes, signature layer cakes)
• Advanced amateur cooks who want to guarantee perfect success for a wedding or important birthday

• Eggs at room temperature, take them out 30 minutes before use for optimal whipping
• Clean bowl and whisk, no trace of grease should be present, which would prevent egg foaming
• Light sifting of the mix before folding in to avoid lumps, even if the mix is already finely ground
• Do not tap the pan on the work surface to remove bubbles, as you might deflate the incorporated air
• Bake on the middle rack for even baking, avoid the lower position which overcooks the bottom
• Toothpick test in the center, it should come out dry and clean when baking is done
• Warm unmolding on a rack, not immediately, to avoid breaking the still fragile airy crumb
• Complete cooling for at least 2-3 hours before cutting into layers to avoid crumbling
• Cutting with a sponge cake lyre for perfectly even and smooth layers

• Round and rectangular sponge cake pans in various sizes, find the classic round sponge cake pan and the rectangular sponge cake pan 40 × 30 cm
• Sponge cake lyre for clean cutting into several perfectly even layers
• Turntable for cake decorating essential for smoothing buttercream
• Angled spatulas in various sizes for crumb coating and final smoothing
• Ready-to-use buttercream and ganache FunCakes in professional sizes for extra time saving
• Renshaw Extra white fondant in 1 kg or 10 kg formats for covering
• White PME cake drums in various diameters for a solid base of layer cakes
• Thin cake boards for separating tiers in wedding cakes
• Large format cake boxes rectangular and square for secure transport
• Colour Mill liposoluble colorings to color buttercream and fondant
• FunCakes concentrated flavors to flavor sponge cake batter (vanilla, lemon, raspberry, pistachio, etc.)
• Inspiring recipes, classic traditional sponge cake, Black Forest and Strawberry cake

How many sponge cakes can be made with one sachet?
It depends on the size of your mold and the dosage indicated on the packet. For a layer standard 20 cm diameter cake 3 layers, count on 1 average use of the packet. Refer to the precise dosage chart on the sachet packaging.

Is it really necessary to beat for 7-8 minutes?
Yes, it is crucial. The aerated structure of the sponge cake depends entirely on the amount of air incorporated during mixing. Under-beating results in a dense and flat sponge cake, over-beating results in a dry sponge cake after baking. The 7-8 minutes at maximum speed window + 2 minutes at slow speed is precisely calibrated by FunCakes.

Can I prepare the batter in advance?
No, the batter must be baked immediately after mixing. If you wait, the bubbles air bubbles collapse and the sponge cake will be flat. Prepare it just before baking, do not store not in the fridge.

Is the mix suitable for special diets?
Le mix est certifié Halal. Il contient wheat (gluten) and milk, so unsuitable for gluten-free and lactose-free diets. May contain traces of egg, soy, and lupin for severe allergies.

How long does the sponge cake keep after baking?
At room temperature wrapped, maximum 2 days. In the fridge wrapped, 3 to 4 days. In the freezer hermetically wrapped, up to 2 months. Many professionals prepare sponge cake layers in advance, freeze them individually wrapped, and thaw them in the fridge the day before of assembling the layer cake.

Can water be replaced with milk or cream?
Yes, you can replace the water in the recipe with milk for a moister sponge cake, or with a milk+cream mix for an even richer version. The result will be slightly denser but still successful.

Difference from my traditional sponge cake recipe?
The Deluxe Mix is faster, more consistent, and firmer (ideal for cake design). The classic traditional sponge cake is lighter, more fragile, and more authentic in taste. Both approaches are additional depending on the project.

How to soak the sponge cake without making it soggy?
Use a simple sugar syrup (50% water + 50% sugar + flavorings of choice), warmed to 30°C. Apply with a food brush in a thin layer on each layer, do not saturate. For layer cakes intended for cake design with fondant, very light soaking only to avoid softening the structure.

Why does my sponge cake collapse when unmolding?
Possible causes, oven opened during baking (temperature drop), incomplete baking (interior still raw), unmolding too early (crumb still warm and fragile), temperature too high baking temperature (crust bakes too fast, interior collapses when cooling). Follow strictly follow the FunCakes dosage and baking chart.