Genoise sponge cake

Genoise sponge cake


3 people made this

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).

Lynn Lewis

Serves: 8 

  • For the Genoise sponge cake
  • 4 eggs
  • 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

Prep:25min  ›  Cook:20min  ›  Extra time:1min cooling  ›  Ready in:46min 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To layer the cake: Place one cake upside down on a serving plate then spread evenly with the jam.
  6. 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.
  7. 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.

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