If you’re dreaming of a cake that’s both airy and elegant, the Mary Berry Genoise Sponge Recipe is your golden ticket. Genoise sponge is known for its light, delicate texture that comes from skillfully whipped eggs instead of chemical leaveners. Mary Berry’s approach adds simplicity and success to this classic recipe, making it perfect for bakers of all levels.
What Makes the Mary Berry Genoise Sponge Recipe Unique
Mary Berry’s baking wisdom makes even the trickiest recipes approachable. This genoise sponge skips the baking powder and instead uses well-aerated eggs and sugar to achieve volume. The result? A light-as-air sponge with a fine crumb, ideal for layering with creams, fruits, or ganache.
Ingredients for Mary Berry Genoise Sponge Recipe
| Ingredient | Quantity | Notes |
|---|---|---|
| Eggs | 4 large | At room temperature |
| Caster sugar | 120g | Fine sugar for smooth mixing |
| Plain flour | 120g | Sifted |
| Butter | 30g | Melted, cooled |
| Vanilla extract | 1 tsp | Optional but adds nice flavor |
| Cornflour (optional) | 1 tbsp | For lighter texture (optional) |
How to Make the Mary Berry Genoise Sponge Recipe
Step 1: Preheat and Prepare
Preheat your oven to 180°C (160°C fan). Grease and line an 8-inch round cake tin with parchment paper.
Step 2: Whisk Eggs and Sugar
Place eggs and sugar in a heatproof bowl over simmering water. Whisk continuously until warm and thick, then use an electric mixer to beat until pale and tripled in volume.
Step 3: Fold in Flour
Sift the flour (and cornflour if using) into the bowl and gently fold using a metal spoon to retain the air.
Step 4: Add Butter and Vanilla
Drizzle in the cooled melted butter and vanilla extract. Gently fold again, making sure everything is combined without deflating the mixture.
Step 5: Bake
Pour the mixture into the prepared tin. Bake for 25–30 minutes or until golden and springy to touch.
Step 6: Cool and Serve
Let the sponge cool in the tin for 10 minutes, then turn onto a wire rack. Cool completely before slicing or decorating.
Tips to Perfect the Mary Berry Genoise Sponge Recipe
- Whisk until ribbon stage: The mixture should fall in ribbons when lifted.
- Use gentle folding: Aggressive mixing will deflate your batter.
- Room temperature ingredients: Help with proper aeration and structure.
Creative Ways to Use Your Genoise Sponge
| Style | Filling Ideas | Topping Ideas |
| Layered cake | Whipped cream and berries | Chocolate ganache |
| Roll cake | Jam or lemon curd | Powdered sugar or glaze |
| Tiramisu base | Coffee and mascarpone | Cocoa powder |
Watch a Genoise Sponge Tutorial
To see this in action, check out this helpful YouTube tutorial: https://www.youtube.com/watch?v=H7n5RhFslRw
Nutrition (Per Slice Approx.)
| Nutrient | Amount |
| Calories | 180 kcal |
| Protein | 4g |
| Carbs | 24g |
| Fats | 7g |
| Fiber | 0.5g |
Storage & Make-Ahead Tips
| Method | Duration | Notes |
| Room Temp | 2 days | Wrap in cling film to keep moist |
| Fridge | 5 days | Store in airtight container |
| Freezer | 1 month | Freeze in slices or whole, wrap well |
Avoid These Common Mistakes
- Under-whisking eggs: Results in flat sponge
- Over-folding flour: Deflates the batter
- Oven not hot enough: Causes uneven rising
External Resource
For more professional baking tips, check out this BBC Good Food sponge cake guide.
FAQs About Mary Berry Genoise Sponge Recipe
Can I use self-raising flour instead of plain flour?
It’s best to stick with plain flour to control the rise and texture precisely.
Why is my sponge flat?
This usually means your eggs weren’t whisked enough or the batter was over-mixed.
Can I make this sponge in advance?
Yes! It stores well and actually tastes better the next day after settling.
How do I flavor the genoise?
Add cocoa powder, citrus zest, or almond extract to tweak the taste without affecting the structure.
Can I make it gluten-free?
Yes, using a 1:1 gluten-free flour blend works well in this recipe.
