Mary Berry Genoise Sponge Recipe

Mary Berry Genoise Sponge is a light, airy, and beautifully delicate cake made without any chemical leavening. Instead, its rise comes entirely from well-whisked eggs and sugar, creating a soft, feather-light texture with a fine crumb. This classic French sponge is perfect for celebration cakes, layered desserts, filled roulades, or any recipe where you want a refined, elegant base.

Although it looks impressive, the method is straightforward once you understand the gentle folding and careful whisking needed. With simple ingredients and the right technique, this genoise sponge bakes tall, even, and irresistibly soft.

What Is Mary Berry’s Genoise Sponge?

Mary Berry Genoise Sponge is a traditional, whisked-egg sponge cake made from eggs, sugar, flour, and butter. It relies on whipping eggs to full volume instead of using baking powder, resulting in a light, tender cake often used in layered desserts and patisserie-style bakes.

Other Popular Mary Berry Recipes

• Mary Berry Devonshire Apple Cake
• Mary Berry New York Cheesecake
• Mary Berry White Chocolate and Ginger Cheesecake
• Mary Berry Fridge Cake

Why This Recipe Is Worth Trying

• Produces a beautifully light and airy sponge perfect for layered cakes
• Uses basic ingredients you likely already have at home
• Creates a refined texture ideal for cream fillings and fruit compotes
• Provides a reliable, professional-style base for celebration cakes
• Teaches a classic whisked sponge technique every baker should master

Essential Ingredients to Make Mary Berry Genoise Sponge

• 4 large eggs (room temperature)
• 120g caster sugar
• 120g plain flour
• 25g melted butter (cooled slightly)
• 1 tsp vanilla extract (optional)
• Pinch of salt

Handy Kitchen Tools for Best Results

• Electric whisk or stand mixer
• Large heatproof bowl
• Spatula
• 20cm round cake tin
• Baking parchment
• Sieve
• Cooling rack
• Small saucepan (for bain-marie if heating eggs)

Step-by-Step Guide to Making Mary Berry Genoise Sponge

Step 1: Prepare the cake tin

Line the base with parchment and lightly grease the sides to help the sponge release cleanly.

Step 2: Warm the eggs and sugar

Place eggs and sugar in a heatproof bowl over simmering water, whisking gently until warm—this helps them whip to maximum volume.

Step 3: Whisk to full volume

Using an electric whisk, beat the warm egg mixture for 6–8 minutes until thick, pale, and tripled in volume.

Step 4: Fold in the flour

Sift the flour over the bowl and fold gently with a spatula, keeping as much air as possible in the mixture.

Step 5: Add the butter mixture

Mix a spoonful of batter into the cooled melted butter, then fold it back into the main bowl. This keeps the mixture light and prevents deflation.

Step 6: Pour into the tin

Transfer the batter gently into the prepared tin, smoothing the top without knocking out air.

Step 7: Bake the sponge

Bake at 180°C (350°F) for 20–25 minutes until golden and springy to the touch.

Step 8: Cool and release

Cool in the tin for a few minutes before turning out onto a wire rack to cool completely.

What I Got Wrong (And How I Fixed It)

• Sponge too flat — whisking longer until the ribbon stage fixed the rise
• Cake deflated — folding gently and not overmixing preserved the air
• Butter sunk — mixing a little batter into the butter first kept the texture even
• Dry crumb — removing the cake as soon as it was springy kept it moist

Healthier Version of Mary Berry’s Genoise Sponge

For a lighter version, reduce the butter slightly or replace it with a mild oil. You can also swap some plain flour with wholemeal flour, though the texture will be more rustic.

Ingredient Substitutions for Mary Berry Genoise Sponge

• Use almond extract instead of vanilla for a nutty flavour
• Replace part of the flour with cocoa powder for a chocolate genoise
• Add lemon zest for a citrus version
• Fold in ground almonds for richness
• Use brown sugar for caramel notes (texture will differ slightly)

Pairing Ideas: What to Serve With Mary Berry Genoise Sponge

• Fresh berries – Add colour and natural sweetness
• Whipped cream – Complements the light texture
• Fruit compote – Brings a soft, jammy finish
• Chocolate ganache – Adds richness and depth
• Vanilla custard – Creates a soft, comforting dessert

Expert Tips to Make Perfect Genoise Sponge

• Whip eggs until they ribbon for maximum lightness
• Fold with patience to avoid losing volume
• Weigh ingredients accurately for the best structure
• Bake immediately once the batter is ready
• Warm the eggs slightly to help them whip higher
• Rotate the tin halfway through baking for an even rise

Creative Ways to Customize Mary Berry Genoise Sponge

• Turn it into a layer cake with fresh cream and fruit
• Fill with lemon curd for a zesty twist
• Soak with sugar syrup for added moisture
• Use as a base for a Black Forest cake
• Roll into a Swiss roll for a light, elegant dessert

Storing Mary Berry Genoise Sponge the Right Way

• Keep wrapped at room temperature for up to 2 days
• Freeze slices for up to 2 months
• Thaw at room temperature for best texture
• Avoid refrigeration as it can dry out the sponge

How to Reheat Cowboy Caviar (If Needed)

Cowboy caviar is a cold dish and does not require reheating.

Nutritional Breakdown (per slice)

• Calories: ~180
• Carbohydrates: 28g
• Fat: 4g
• Protein: 6g
• Sugars: 20g

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FAQs

Why did my genoise sponge not rise properly?

A genoise sponge won’t rise if the eggs weren’t whisked long enough to reach the ribbon stage. Whipping until the mixture becomes thick, pale, and triples in volume ensures the sponge gains its light, airy structure.

How do I keep my genoise sponge from deflating when adding flour?

Deflation happens when the flour is mixed in too aggressively. Sifting the flour and folding gently with slow, sweeping motions helps preserve the trapped air that gives the genoise its lift.

Why is my genoise sponge dry instead of soft and delicate?

Overbaking is the most common cause of dryness. Removing the sponge from the oven as soon as it springs back lightly to the touch keeps the texture moist and tender.

How do I prevent melted butter from sinking to the bottom of the batter?

Butter sinks when it’s added directly into the airy mixture. Stirring a small amount of batter into the melted butter first and then folding it back helps distribute it evenly without deflating the sponge.

Wrapping It Up

Mary Berry Genoise Sponge is a beautifully light, elegant cake that forms the perfect base for many classic desserts. With its airy texture and delicate flavour, it’s a wonderful recipe to master and works brilliantly with countless fillings and toppings