Home / Recipes / Meal Type / Desserts / Mary Berry’s Genoise Sponge

Mary Berry’s Genoise Sponge

Why don’t you try Mary Berry’s Genoise Sponge? This traditional French light and fluffy sponge cake is presented here with rich coffee icing and creamy crème beurre au moka. However feel free to experiment with lemon curd, coffee cream or any jam.


Mary Berry Genoise Sponge
Prep: 10 mins Total: 50 mins Yields: 8

RELATED:


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 Flavor 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 customized 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.

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.

Mary Berry Genoise Sponge Recipe

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 – 2 teaspoons cornflour

Coffee Icing (Optional):

  • Butter – 50g (1.8 ounces) butter
  • Instant Coffee – 1 tablespoon instant coffee
  • Icing Sugar, sifted – 225g (7.9 ounces) icing sugar, sifted

Crème Beurre au Moka (Optional):

  • Caster Sugar – 3 tablespoons / 40g / 1.4 ounces caster sugar
  • Water – 2 tablespoons water
  • Egg Yolk – 1 large egg yolk
  • Softened Butter – 5 tablespoons / 75g / 2.6 ounces butter, softened
  • Coffee Essence – 2 teaspoons of coffee essence

Fondant Icing (Optional):

  • White Fondant Icing – 100 g (3 1/2 ounces) white ready-to-roll fondant icing
  • Water – 4 tablespoons water
  • Dark Brown Coloring – Dark Brown Food Colouring Paste

To Assemble (Optional):

  • Apricot Jam – 4 tablespoons apricot jam
  • Almond Nibs, toasted – 100 g (3 1/2 ounces) almond nibs

How to make Mary Berry Genoise Sponge Mokatines

  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

For the mokatines

  1. Trim the edges and cut the cake into 9 equal squares. Heat apricot jam in a pan, then pass it through a sieve into a small bowl. Brush the sides of the cakes with apricot jam and press chopped, toasted nuts around the sides. Pipe tiny rosettes of crème au beurre moka around the top edges of the cakes, piping them closely together to prevent the fondant icing from running off. Pipe tiny rosettes around the bottom edges of the cakes.
  2. To create the coffee icing (Optional). Melt the butter in a small pan, remove from heat, and stir in the coffee powder until dissolved. Add the icing sugar and beat until smooth and glossy. Set aside to thicken.
  3. For the crème au beurre moka (Optional). Heat sugar and water in a small heavy-based pan until the sugar dissolves. Bring to a boil and boil steadily for 2–3 minutes until the syrup is clear. Pour the syrup over whisked egg yolks, stirring until thick and cold. In another bowl, cream the butter until soft, gradually beat the egg yolk mixture, and stir in the coffee essence. Spoon into a piping bag with a No. 7 star nozzle.
  4. For the fondant icing (Optional). Beat the fondant icing with a wooden spoon until smooth. Gradually add water and food colouring to make a coffee-coloured glaze. Carefully spoon the glaze into the centre of the tops of the cakes and leave to set.

Tips

  • 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.

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 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!

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.

Mary Berry Genoise Sponge with Jam as Filling

Mary Berry's Genoise Sponge

Caroline Sciberras
Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Cuisine Italian
Servings 8

Ingredients
  

For the genoise sponge:

  • 40 grams butter
  • 3 large eggs
  • 75 grams caster sugar
  • 65 grams self-raising flour
  • 10 grams cornflour

For the coffee icing:

  • 50 grams butter
  • 1 tablespoon instant coffee
  • 225 grams icing sugar sifted

For the crème beurre au moka:

  • 40 grams caster sugar
  • 2 tablespoons water
  • 1 large egg yolk
  • 75 grams of softened butter
  • 2 teaspoons coffee essence

For the fondant icing:

  • 100 grams white ready-to-roll fondant icing
  • 4 tablespoons water
  • dark brown food colouring paste

To assemble:

  • 4 tablespoons apricot jam
  • 100 grams almond nibs toasted

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 coffee buttercream.
  • Assemble. Use any filling and topping you like or continue below with Mary Berry Mokatines recipe using the Genoise Sponge
  • For the mokatines
  • To create the coffee icing (Optional). Melt the butter in a small pan, remove from heat, and stir in the coffee powder until dissolved. Add the icing sugar and beat until smooth and glossy. Set aside to thicken.
  • For the crème au beurre moka (Optional). Heat sugar and water in a small heavy-based pan until the sugar dissolves. Bring to a boil and boil steadily for 2–3 minutes until the syrup is clear. Pour the syrup over whisked egg yolks, stirring until thick and cold. In another bowl, cream the butter until soft, gradually beat the egg yolk mixture, and stir in the coffee essence. Spoon into a piping bag with a No. 7 star nozzle.
  • For the fondant icing (Optional). Beat the fondant icing with a wooden spoon until smooth. Gradually add water and food colouring to make a coffee-coloured glaze. Carefully spoon the glaze into the centre of the tops of the cakes and leave to set.
  • Assemble the mokatines. Trim the edges and cut the cake into 9 equal squares. Heat apricot jam in a pan, then pass it through a sieve into a small bowl. Brush the sides of the cakes with apricot jam and press chopped, toasted nuts around the sides. Pipe tiny rosettes of crème au beurre moka around the top edges of the cakes, piping them closely together to prevent the fondant icing from running off. Pipe tiny rosettes around the bottom edges of the cakes.

Notes

Equipment you might need: shallow 18cm square cake tin, piping bag fitted with a No.7 star nozzle

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top