About this recipe:This is a very light and delicate sponge and is traditionally served with fresh fruit and cream – perfect for afternoon tea. This one uses a good quality strawberry jam but you can opt for any filling that has a full, fruity flavour such as lemon curd or apple sauce. For a more tropical flavour, try a passionfruit filling (see note below).
For the Genoise sponge cake
110g caster sugar
100g plain flour
1 teaspoon baking powder
60g butter, melted
1/2 teaspoon vanilla extract
For the filling
115g strawberry jam
325ml whipping cream
caster sugar, to sprinkle
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
To make the Genoise sponge: Preheat oven to 190 C / Gas 5. Use two 20cm straight sided sandwich tins. Grease and line the bases with baking paper.
Using electric beaters, whisk eggs and sugar in a large heatproof bowl over a saucepan of simmering water until thick and creamy. This will take a few minutes - the mixture should have trebled in size, be very pale and leave a trail when the beaters are lifted.
Sift ﬂour and baking powder into the bowl and, using a metal spoon, carefully fold it into the creamed mixture. Gently fold in the cooled melted butter and vanilla.
Divide mixture equally between the 2 tins and spread evenly. Bake for 20 minutes or until cakes are well risen, springy to the touch and have shrunk slightly from the side of the tins. Cool for 5 minutes. Turn out on a wire rack and leave to cool completely.
To layer the cake: Place one cake upside down on a serving plate then spread evenly with the jam.
Whisk cream until it is just thick enough to hold its shape then spread evenly over the jam, just up to the edge of the sponge.
Place second cake on top of the ﬁlling and sift caster sugar evenly over the top.
For a passionfruit sponge:
Omit the jam for the filling and the caster sugar for sprinkling. Whip cream with 1 tablespoon of icing sugar until it holds its shape. Fold through 2 tablespoons of fresh passionfruit pulp and use to fill and top sponge sandwich. Coat top with 2 tablespoons of passionfruit pulp.