Baking Mad.com - everything you want to know about baking

Home
Recipes
Recipe Finder

Browse our collection of over 1000 delicious recipes from all over the world

- or -
Competitions
Bake with the Best
Kids' Baking
Inspiration
Blog

This site uses cookies. To continue browsing this site, please tick the box to agree to our use of cookies.

Find out more here »

Home »
Baking Recipes »
Cake Recipes »
Genoise Sponge Cake with Berries

Genoise Sponge Cake with Berries

Recipe Submitted By: bakingmad

This Genoise Sponge Cake Recipe was featured in the first series of Baking Mad with Eric Lanlard on Channel 4. Made and created by Eric Lanlard himself this offers perfect baking inspiration.

Preparation Time	20 minutes
Baking Time	30 minutes
Portions	For 1 cake
Skill Level	Easy
Average Rating

Genoise Sponge Cake with Berries Ingredients

250 grams	Caster Sugar (Silver Spoon Homegrown)
8	Free Range Eggs medium size
250 grams	Plain White Flour (Allinson Nature Friendly)
50 grams	Butter melted
500 ml	Double Cream, whipped
	Assorted fresh seasonal berries
	Icing Sugar (Silver Spoon Homegrown) to dust

This recipe uses

How to make Genoise Sponge Cake with Berries

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C and line, grease and dust two 22cm cake tins with flour.
Put the sugar and eggs in a heat proof bowl and place on a bain Marie, beat until hot without stopping mixing. Whisk the hot mixture with a hand electric whisk or in the mixer at full speed for 10minutes - the mixture will double in volume and should create a "ribbon" effect when dripping from the whisk.
Sift in the flour and fold it gently into the mixture with a large metal spoon add the melted butter at this stage too, but be careful not to overmix at this stage as this will prevent the cake rising well.
Divide the mixture between 2 x 22cm and bake for 30 minutes or until a skewer comes out clean. Leave in the tin for 10 minutes and then turn out on a wire rack to cool.
I prefer to cook my genoise the day before I need it as it is much easier to slice and work with. Once ready to serve, slice the cakes in half into two thin layers fo each sandwich, so you have four in total. Then layer each sandwich with fresh whipped cream and berries. Decorate the top with more berries and a dusting of icing sugar.