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50Total Time
20Prep Time
30Bake Time
A little effort

Genoise sponge cake with berries

3 Reviews

About the bake

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.

50Total Time
20Prep Time
30Bake Time
A little effort


  1. 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. 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.

  3. 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.

  4. Step 4:

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

  5. Step 5:

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

  6. 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.


  • For the sponge

    • 250g Billington's Unrefined Golden Caster Sugar
    • 8 Egg(s) (free range) (medium)
    • 250g Allinson's Plain White Flour
    • 50g Butter (unsalted) (melted)
  • For the filling

    • 500ml Double cream (whipped)
    •  Berries (fresh) (assorted)
    •  Icing sugar (to dust)

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