Mary Berry’s Genoise Sponge recipe is a brilliant way to bake a light, airy cake without any baking powder. This traditional French sponge relies on whipping eggs and sugar to trap air, creating a soft, fluffy texture that’s perfect for layering with creams or fruits. It’s simple but elegant—just the kind of recipe that feels like a little baking victory every time.
Many find themselves intimidated by sponge cakes, but Mary’s version breaks it down into easy steps, making it approachable even for home bakers. The genoise is subtle in flavor but incredibly versatile, ready to take on any filling or frosting you fancy. It’s the perfect base to impress guests or treat yourself.
If you enjoy recipes that blend tradition with simplicity, this recipe will feel like an old friend. Plus, Mary’s clear method means the genoise turns out beautifully every single time—no mystery or confusing tricks, just good, reliable baking. 🍓🍴
Ingredients List & Step-By-Step Instructions For Mary Berry Genoise Sponge Recipe
This genoise sponge cake shines because it uses simple ingredients treated with care to create an airy, versatile base. Key steps include whipping eggs and sugar to the ribbon stage, folding in flour gently, and adding just the right amount of melted butter for moisture without weighing down the batter.
| Ingredient | Quantity |
|---|---|
| Large eggs (room temperature) | 4 |
| Caster sugar | 120 grams |
| Plain flour (sifted) | 120 grams |
| Melted unsalted butter (cooled) | 40 grams |
| Vanilla extract (optional) | 1 teaspoon |
| Pinch of salt | — |
Step 1
First, make sure the eggs are at room temperature. This helps them whip up properly and trap the air needed for that gorgeous light sponge. Combine the eggs and caster sugar in a heatproof bowl.
Place this bowl over simmering water but don’t let it touch the water—this gentle heat warms the eggs and sugar. Whisk together vigorously for about 5-7 minutes until the mixture becomes pale, thick, and triples in volume.
When the whisk lifts, the batter should fall in ribbons that hold their shape briefly—that’s the sign you’re at the perfect ribbon stage. Removing the bowl from heat while whisking will keep it from cooking and ruining the texture.
Step 2
Next, sift the plain flour and a pinch of salt on top of the fluffy egg mixture. Folding is the name of the game here, not stirring! Using a spatula, fold the flour in gently.
Work slowly and carefully to keep as much air inside as possible. Think about petting a kitten rather than wrestling a bear—gentle and steady. Overmixing will flatten the batter, making the sponge heavy rather than light and airy.
This slow folding keeps the sponge bubbly and ready to hold layers of whipped cream, berries, or even a zingy lemon curd.
Step 3
Finally, add the melted butter and vanilla extract slowly. Make sure the butter has cooled, or it will deflate your perfectly whipped eggs and sugar, turning the batter lumpy or heavy.
Drizzle the cooled butter gently over the batter and fold it in evenly but delicately. Pour the batter into greased and lined 20cm cake tins and bake at 180°C (160°C fan)/350°F for about 20-25 minutes.
Resist poking or opening the oven door too soon. Once baked, test the cake with a toothpick—it should come out clean. Let the genoise cool completely before layering with chocolate ganache, jam, or whipped cream topped with fresh berries 🍓.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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