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Mary Berry Genoise Sponge

Mary Berry Genoise Sponge recipe
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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.

Ingredients

Scale

  • 4 large eggs (room temperature)

  • 120g caster sugar

  • 120g plain flour

  • 25g melted butter (cooled slightly)

  • 1 tsp vanilla extract (optional)

  • Pinch of salt

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-genoise-sponge/