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Genoise sponge - Copy Tried & Tested

Genoise sponge cake with berries

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2.25 stars based on 24 ratings

This genoise sponge cake will make a beautiful centre piece for any dinner party and is delightful serve as a celebration cake on a special occasion. This recipe was created by Eric Lanlard and feature in the first series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Cake:1
  • Skill level:medium

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Ingredients

For the sponge

  • 250g 8⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 8 8 Egg(s) (free range) medium
  • 250g 8⅞ oz Plain white flour (we use Allinson) Plain white flour
  • 50g 1⅞ oz Butter (unsalted) melted

For the filling

  • 500ml 17 fl oz Double cream whipped
  • Berries (fresh) assorted
  • Icing sugar to dust (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4) and line, grease and dust two 22cm cake tins with flour.

  2. Classic mode Step 2

    Put the sugar and eggs in a heat proof bowl and place over a bowl of simmering water. Beat them together until hot in temperature then whisk the hot mixture in a mixer at full speed for 10 minutes until the mixture doubles in volume and creates a “ribbon” effect when dripping from the whisk.

    Ingredients for this step

  3. Classic mode Step 3

    Sift in the flour and fold it gently into the mixture with a large metal spoon. Add the melted butter to the batter, being careful not to overmix at this stage as this will prevent the cake rising well.

    Ingredients for this step

    • 250g 8⅞ oz Plain white flour (we use Allinson) Plain white flour
    • 50g 1⅞ oz Butter (unsalted) melted
  4. Classic mode Step 4

    Divide the mixture between the two tins and bake for 30 minutes or until a skewer comes out clean.

  5. Classic mode Step 5

    Leave in the tin for 10 minutes and then turn out on a wire rack to cool.

  6. Classic mode Step 6

    Once ready to serve, slice the cakes in half into two thin layers for each sandwich, making a total of four layers. Then layer each sandwich with fresh whipped cream and berries. Decorate the top with more berries and a dusting of icing sugar.

    Ingredients for this step

    • 500ml 17 fl oz Double cream whipped
    • Berries (fresh) assorted
    • Icing sugar to dust (we use Silver Spoon)