Mary Berry Genoise Sponge Recipe

Mary Berry Genoise Sponge Recipe is a classic British bake that relies on whisked eggs and melted butter. This light sponge uses caster sugar and plain flour to create a bouncy texture that holds its shape under jam and cream.

I’ve learned that the secret to this sponge isn’t just about the whisking, it’s about the temperature of your eggs before you even start. The first time I tried this, I used eggs straight from the fridge and the mixture never quite reached that thick, mousse-like stage no matter how long I whisked. Now I always leave them on the side for an hour first. If your eggs are cold, they won’t hold the air bubbles that make this cake rise.

Most recipes tell you to just mix in the butter, but this one from Mary Berry is better because of the way you add it. If you pour heavy fat right into the middle of your airy egg foam, it’ll sink like a stone and leave you with a rubbery bottom. I’ve found that drizzling it around the edge gives you a much better chance of keeping the height. It’s a bit more effort than a standard Victoria sponge, but the result is much more professional for a special occasion.

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Mary Berry Genoise Sponge Ingredients

For the Cakes

• 4 large eggs (at room temperature)
• 125g (4.5oz) caster sugar
• 125g (4.5oz) plain flour
• 60g (2.25oz) unsalted butter, melted and cooled
• 1g (pinch) salt
• For Filling and Serving:
• 150ml (5fl oz) double cream
• 100g (3.5oz) raspberry jam
• 15g (0.5oz) icing sugar, for dusting
• Fresh raspberries, to serve

How To Make Mary Berry Genoise Sponge

1. Prep the tins: Heat the oven to 190°C (375°F/Gas Mark 5). Grease two 20cm (8 inch) round sandwich tins and line the bases with greaseproof paper. Dust the sides with a little extra flour and shake out the excess so the sponge doesn’t stick.
2. Melt the butter: Place the butter in a small pan over a low heat on the hob until just liquid. Set it aside to cool down until it’s about room temperature. It must be liquid but not hot to the touch, or it will cook the eggs and ruin the foam.
3. Whisk eggs and sugar: Break the eggs into a large bowl and add the caster sugar. Use an electric hand whisk on high speed for about 5 to 7 minutes until the mixture is pale and thick. You’re looking for the volume to triple. It’s done when the mixture looks like a thick mousse and the beaters leave a clear trail on the surface when you lift them out.
4. Check for the ribbon: Stop the whisk and lift the beaters to see if the trail stays visible for a few seconds before sinking. This is the ribbon stage. If the trail disappears instantly, keep whisking for another minute because those bubbles are what make the cake rise.
5. Fold in the flour: Sift half of the flour and the salt over the egg mixture. Use a large metal spoon to gently mix it in by cutting through the middle and lifting the mixture over the top. Sift in the rest and repeat until you can’t see any white streaks. Don’t use a wooden spoon for this as it’s too thick and will pop the air bubbles. A metal spoon slices through the foam much better and keeps the batter light.
6. Add the butter: Pour the cooled melted butter around the edge of the bowl rather than into the centre. Quickly and gently mix it in until it’s just combined. Stop the second you can’t see any yellow streaks, as over-mixing will turn the sponge into a heavy biscuit.
7. Bake the sponges: Divide the batter evenly between the two tins and level the tops. Bake for 20 to 25 minutes until the cakes are golden brown and have moved slightly away from the sides.
8. Cool the cakes: Let them sit in the tins for a minute then turn them out onto a wire rack to cool. Peel off the greaseproof paper once they’re cold so you don’t tear the bottom of the sponge.
9. Fill and serve: Whip the double cream until it’s thick enough to spread. Put the jam on one sponge, top it with the cream, then put the second sponge on top and finish with a dusting of icing sugar.

Recipe Tips

• Watch the butter temp. If the butter is still warm when you add it, it’ll deflate the egg foam immediately. Touch the side of the pan to make sure it feels cool before you even think about pouring it in.
• Use a large metal spoon. A thin metal edge is vital for folding because it doesn’t drag through the mixture like a silicone spatula or wooden spoon. It keeps the air trapped which is the only thing making this cake rise.
• Don’t skip the sifting. Sifting the flour from a bit of a height helps to get rid of lumps and adds even more air. It makes the folding process much faster so you don’t have to stir the batter too much.
• Check the oven seal. Since this cake has no bicarbonate of soda, it’s very sensitive to temperature drops. Don’t open the door until at least 20 minutes have passed or the cold air might make the centres dip.
• Wipe the bowl first. Make sure your whisk and bowl are completely free of grease before you start. Even a tiny bit of leftover fat from a previous bake will stop the eggs from reaching the proper volume.
• Measure by weight. This recipe is all about balance, so using a digital scale for the flour and sugar is much more reliable than using cups. A few grams too much flour will make the sponge feel tough.

What To Serve With Mary Berry Genoise Sponge

A simple cup of tea or a coffee is the best partner for this light cake. Since it’s not as heavy as a fruit cake, it doesn’t need much to go with it.

If you want to make it into a proper pudding, some extra fresh raspberries or sliced strawberries are lovely on the side. A small jug of pouring cream or a scoop of vanilla ice cream also works well for a Sunday treat.

How To Store Mary Berry Genoise Sponge

• Fridge: Keep the finished cake in an airtight container in the fridge for up to two days. Because it has fresh cream inside, it won’t stay safe at room temperature for long.
• Reheat: You shouldn’t try to reheat this cake once it’s been filled with jam and cream. If you’ve got plain sponge left over, it’s best eaten at room temperature rather than warmed up.
• Freeze: Wrap the plain sponge layers tightly in clingfilm and they’ll keep in the freezer for a month. Don’t try to freeze it once the cream has been added as the texture will go grainy when it thaws.

Mary Berry Genoise Sponge Nutrition Facts

• Calories: 260 kcal
• Protein: 6g
• Fat: 14g
• Carbohydrates: 28g
• Sugar: 19g
• Sodium: 55mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Mary Berry Joconde Sponge Recipe
• Mary Berry Apple Sponge Cake​ Recipe
• Mary Berry Chocolate Sponge Cake Recipe