Mary Berry’s Genoise Sponge
by Mary Berry
What is Mary Berry Genoise Sponge Recipe?
This genoise sponge was originally part of Mary Berry’s Mokatines recipe. Since many readers were looking specifically for the plain sponge, this page now focuses exclusively on the genoise itself.
A genoise is a traditional French sponge known for its light, airy texture. It’s made with just five simple ingredients: butter, eggs, sugar, self-raising flour, and cornflour.
If you want to use it for Mokatines, you absolutely can — simply fill the sponge with coffee buttercream and finish with a fondant glaze, just as Mary Berry does in the original recipe.
The best thing about this sponge is how versatile it is. It tastes incredible with fillings like lemon curd, mascarpone frosting, coffee cream, or any jam you love.
Why You’ll Like It
- Light and Fluffy: Classic genoise texture — airy and delicate.
- Only 5 Ingredients: Simple but impressive.
- Versatile: Fill with jam, cream, lemon curd, coffee cream, mascarpone frosting — anything works!
- Rich Coffee Option: Pair it with coffee icing or crème beurre au moka for the full Mokatines flavour.
- Mokatines-Ready: Works exactly as Mary Berry uses it in her famous coffee Mokatines recipe.
RELATED:
Tips for the Perfect Genoise Sponge
Whisk the Eggs Properly:
Use room-temperature eggs. Whisk the eggs and sugar until pale, thick, and mousse-like — the mixture should leave a trail when lifted. A mixer helps incorporate plenty of air.
Fold with Care:
Gently fold in the flour and melted butter to preserve the sponge’s light, airy structure. Over-mixing will deflate it.
Cool Before Assembling:
Allow the sponge to cool completely before cutting or adding any filling.
If You’re Making the Mokatines Version
Apricot Jam for the Sides:
Brush the sides of the cake with apricot jam so the almond nibs stick better.
Coffee Buttercream Rosettes:
When piping crème beurre au moka, place the rosettes close together to stop the fondant icing from running between the gaps.
What You Need
Ingredients for the Genoise Sponge:
- Butter – 40g (1.4 ounces) butter
- Eggs – 3 large eggs
- Caster Sugar – 1/3 cup ( 75g / 2.6 ounces) caster sugar
- Self-Raising Flour – 2/3 cup (65g / 2.3 ounces) self-raising flour
- Cornflour – 3 1/2 – 4 level teaspoons cornflour
Variations
- For a chocolate twist, replace the coffee essence with chocolate essence in the crème beurre au moka.
- Add a layer of fresh berries between the sponge and the coffee buttercream for a fruity flavour. Use the coffee buttercream from the Mary Berry Coffee Walnut Cake.
- Use Mary Berry’s lemon curd or apple curd.
- Experiment with different flavoured fondant icings, such as vanilla or caramel, to complement the coffee flavours.
How to make Mary Berry Genoise Sponge
- Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
Prepare an 18cm square tin and line the base with parchment. - Make the batter:
Melt the butter and set it aside.
Whisk the eggs and sugar until pale, thick and mousse-like.
Sift the flour into a bowl. - Make the batter:
Melt the butter and set it aside.
Whisk the eggs and sugar until pale, thick and mousse-like.
Sift the flour into a bowl. - Bake:
Pour into the tin.
Bake for 35–40 minutes until risen and springy.
Cool completely. - Assemble:
Slice horizontally.
Fill with jam, clotted cream, lemon curd, mascarpone frosting, or coffee buttercream if making it Mokatines-style.
Storing Genoise Sponge
- Store any leftover cake in an airtight container at room temperature for 3 days.
- Alternatively, you can refrigerate it for up to 5 days.
- Before serving, bring the cake to room temperature to enhance its flavours.
How to Serve Mary Berry Genoise Sponge
This Mary Berry Genoise Sponge is best served as a dessert after a delicious meal. It pairs well with a cup of hot coffee or tea. For an extra touch, garnish each slice with a dusting of cocoa powder or a sprinkle of chocolate shavings. In short:
- Best served with tea or coffee.
- Try topping with a dusting of icing sugar or a few fresh berries.
Health Info
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Mary Berry Genoise Sponge Recipe
Description
Ingredients
For the Genoise sponge:
- 40 g butter
- 3 large eggs
- 75 g caster sugar
- 65 g self-raising flour
- 10 g cornflour (3½ – 4) level teaspons
Instructions
- Preheat oven. Begin by preheating the oven to 180°C/160°C fan/350°F/Gas 4. Grease an 18cm square cake tin and line the base with baking parchment.
- For the Genoise sponge mixture. Melt the butter in a pan and set it aside to cool slightly. Whisk the eggs and sugar at full speed in a large bowl until the mixture becomes pale, mousse-like, and thick enough to leave a trail when the whisk is lifted. Sift the flour together into a bowl. Carefully fold half of the flour into the egg mixture, gently pour half of the cooled butter around the edge, and then fold in. Repeat with the remaining flour and butter. Pour the mixture into the prepared tin.
- To bake the Genoise sponge. Bake in the oven for 35–40 minutes or until the cake is well-risen and the top springs back when lightly pressed. Allow it to cool in the tin for a few minutes, then turn it out, peel off the parchment, and finish cooling on a wire rack.
- To cut the Genoise sponge. Horizontally cut the cold cake in half and sandwich the slices with the chosen filling.
- Assemble. Use any filling and topping you like or continue below with Mary Berry Mokatines recipe using the Genoise Sponge
Recipe Notes:
Equipment you might need: shallow 18cm square cake tin, piping bag fitted with a No.7 star nozzleFrequently Asked Questions
A Victoria Sponge uses equal weights of butter, sugar, flour, and eggs, and relies on creaming.
A genoise sponge contains much less butter and depends on whisking eggs and sugar until they become mousse-like. This gives it a much lighter, airier texture.
Genoise rises mainly from air whisked into the eggs. Low rise usually means:
– Eggs were not whisked long enough
– Batter was over-folded and lost air
– Oven temperature was too low
Whisk until the mixture is thick, pale, and leaves a trail when you lift the whisk.
Because this page now includes only the basic genoise sponge.
The coffee icing and fondant glaze belong to Mary Berry’s Mokatines recipe, which uses this sponge as the base. You can still use this sponge for Mokatines by filling it with coffee buttercream.
Some readers said printing removed optional fillings.
But the sponge ingredients are complete: eggs, sugar, flour, cornflour and
butter.
Filling is up to you — jam, cream, lemon curd, mascarpone, or coffee buttercream.
Absolutely! That’s exactly how it’s shown in the photo:
Genoise + jam + clotted cream is a lovely, simple option.
Yes, just make this genoise
Fill with coffee buttercream
Top with fondant icing
That’s the full Mokatines method.