Mary Berry's Genoise Sponge Recipe

What is Mary Berry Genoise Sponge Recipe?

A Genoise sponge is a classic, light, and airy sponge cake known for its delicate texture. Unlike most sponges, it doesn’t rely on chemical leavening agents like baking powder but instead gets its rise from properly whipped eggs. Mary Berry’s version of the genoise sponge is a perfect base for many elegant desserts like layer cakes, roulades, or even tiramisu.

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What Goes Best with Mary Berry Genoise Sponge Recipe?

Fresh Cream: Lightly whipped cream complements the airy sponge texture.
Fresh Fruits: Berries, especially strawberries, raspberries, or blueberries, are great for adding sweetness and a burst of flavor.
Fruit Coulis: A drizzle of raspberry or strawberry coulis enhances the flavor.
Chocolate Ganache: A rich, glossy ganache elevates the dessert.
Pastry Cream: A smooth vanilla or chocolate pastry cream makes for an indulgent filling.

Ingredients

For the Genoise Sponge:
- 4 large eggs
- 120g (4 oz) caster sugar
- 120g (4 oz) plain flour, sifted
- 60g (2 oz) unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt

How to Prepare Mary Genoise Sponge Recipe

Instructions:

Preheat the oven: Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.
Prepare the eggs and sugar: In a heatproof bowl, whisk the eggs and caster sugar together. Place the bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk continuously for about 5-7 minutes until the mixture becomes pale, thick, and tripled in volume.
Remove from heat: Take the bowl off the heat and continue to whisk until the mixture cools slightly and forms a ribbon when lifted from the whisk.
Fold in the flour: Gently fold the sifted flour into the egg mixture, using a large metal spoon or spatula. Be careful not to knock out too much air. Add the pinch of salt.
Incorporate the melted butter: Pour the melted butter and vanilla extract down the side of the bowl, folding it into the batter gently.
Bake the sponge: Pour the mixture into the prepared cake tin and bake in the preheated oven for 20-25 minutes, or until the sponge is golden and springs back when pressed lightly. A skewer inserted into the center should come out clean.
Cool the cake: Remove from the oven and let the sponge cool in the tin for a few minutes, then transfer it to a wire rack to cool completely.

Notes

Be gentle with folding: The key to a light genoise sponge is gentle folding to maintain as much air as possible in the batter.
Room temperature ingredients: Ensure the eggs and butter are at room temperature to help the batter mix evenly.
Cake layers: This sponge can be used as a base for multi-layered cakes with fillings like whipped cream, jam, or buttercream.

How to Serve Mary Berry Genoise Sponge Recipe

Dust with Icing Sugar: A light dusting of icing sugar gives the cake an elegant finish.
Layer with Fillings: Slice the sponge into layers and add whipped cream, fruit preserves, or lemon curd.
Top with Ganache: Pour a rich chocolate ganache over the cake for a decadent dessert.
Serve with Berries: Add a mix of fresh berries on top for a fresh and fruity contrast.

How to Reheat Mary Berry Genoise Sponge Recipe

Reheating not recommended: The genoise sponge is best served fresh or at room temperature. Reheating may cause it to dry out.

How to Store Leftovers of Mary Berry Genoise Sponge Recipe

Room Temperature: Store the sponge in an airtight container at room temperature for up to 2 days.
Refrigeration: If the cake has been filled with cream or fresh fruit, store it in the fridge for up to 2 days.
Freezing: You can freeze the genoise sponge (without any fillings) by wrapping it tightly in cling film and storing it in a freezer-safe container for up to 1 month. Thaw at room temperature before serving.

Frequently Asked Questions Regarding Mary Berry Genoise Sponge Recipe

Can I use self-raising flour instead of plain flour?
No, self-raising flour may affect the texture of the cake. Plain flour is recommended for a light, airy result.
Can I make the sponge in advance?
Yes, you can bake the sponge a day ahead and store it at room temperature in an airtight container.
How do I ensure the cake rises properly?
Be sure to whisk the eggs and sugar mixture until it’s pale, thick, and has tripled in volume, as this is what gives the cake its rise.
Can I flavor the genoise sponge?
Yes, you can add citrus zest, coffee, or almond extract for additional flavor.
Can I fill the genoise sponge?
Yes, you can slice the cake into layers and fill it with whipped cream, fruit preserves, or buttercream.
How do I keep the sponge from deflating?
Be gentle when folding in the flour and melted butter to avoid knocking out too much air.
Can I use the sponge for a roll cake?
Yes, you can bake the genoise sponge in a rectangular tin and roll it with cream and fruit for a Swiss roll.
What can I serve with genoise sponge?
Serve with fresh berries, cream, or a fruit coulis for a refreshing dessert.
Can I freeze the sponge?
Yes, the plain sponge can be frozen, wrapped tightly in cling film, for up to a month.
What if my cake is dry?
If the cake is dry, you may have over-baked it. To remedy, use a sugar syrup to moisten the layers before adding fillings.