Mary Berry's Genoise Sponge
Mary Berry's Genoise Sponge is as simple as it is delightful! Using her foolproof all-in-one method, this classic vanilla sponge comes together in just one bowl.
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 coffee buttercream.
- Assemble. Use any filling and topping you like or continue below with Mary Berry Mokatines recipe using the Genoise Sponge