Mary Berry’s Genoise Sponge

What is Mary Berry Genoise Sponge Recipe?

Mary Berry’s Genoise Sponge is a traditional French cake known for its light and airy texture. It is made with butter, eggs, sugar, self-raising flour, and cornflour. In Mary Berry’s Mokatines recipe, the genoise sponge is filled with coffee buttercream and topped with a fondant icing glaze. The result is a decadent treat that is perfect for any occasion.

The best thing about Mary Berry Genoise Sponge is that it tastes incredible with many fillings such as lemon curd, mascarpone frosting and coffee creams.

Why You’ll Like It

• Light and Fluffy: The genoise sponge is incredibly light and airy, creating a melt-in-your-mouth experience.
• 5 Ingredients: For the Genoise Sponge, you need only 5 ingredients.
• Rich Coffee Flavour Option: Combining coffee icing and crème beurre au moka adds a delicious coffee kick to every bite.
• Cake is a canvas for showcasing incredible fillings: This recipe can be customised with different flavours and decorations to suit your preferences. This cake serves as an ideal canvas for showcasing incredible fillings, frostings, curds, or syrups, effortlessly complementing and enhancing their flavours.

RELATED:

• Mary Berry Lemon Curd Recipe
• Mary Berry Raspberry Jam

Tips for the Perfect Genoise Sponge

• Eggs. Ensure your eggs are at room temperature. Make sure to whisk the eggs and sugar until the mixture is pale, mousse-like, and leaves a trail when lifted. Use preferably a hand or stand mixer to incorporate air into the eggs.
• Flour and butter. Fold the flour and butter into the egg mixture gently to maintain the lightness of the sponge. Avoid being rough with the batter, as excessive force can eliminate the air and compromise the integrity of your cake.
• Allow cooling. Allow the cake to cool completely before assembling to prevent the icing from melting.
• Apricot jam. Brushing the sides of the cake with apricot jam helps the almond nibs stick to the cake.
• Crème beurre. Pipe the crème beurre au moka rosettes closely together to prevent the fondant icing from running off.

Mary Berry Genoise Sponge 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 

1. 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.
2. 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.
3. 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.
4. To cut the Genoise sponge. Horizontally cut the cold cake in half and sandwich the slices with the coffee buttercream.
5. Assemble. Use any filling and topping you like or continue below with Mary Berry Mokatines recipe using the Genoise Sponge

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. Enjoy!

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