Genoise sponge cake

Genoise sponge cake


1 person made this

About this recipe: This sponge is perfect for afternoon tea. Use a good-quality jam or preserve that has a full, fruity flavour. For a Passionfruit Cream Sponge, see note below.

Lynn Lewis and Joachim Wahnschaffe

Serves: 8 

  • 4 eggs
  • 110g caster sugar, plus extra for sprinkling
  • 1/2 teaspoon vanilla essence
  • 100g plain flour
  • 1 teaspoon baking powder
  • 60g butter, melted
  • 115g strawberry jam
  • 325 ml cream, for whipping

Prep:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Use 2 × 20-cm straight-sided sandwich tins. Grease and line the bases with baking paper. Preheat oven to 190°C.
  2. Beat eggs and sugar in a large heatproof bowl over a saucepan of simmering water until thick and creamy. Sift flour and baking powder into the bowl and, using a metal spoon, carefully fold it into the creamed mixture. Gently fold in the cooled melted butter.
  3. Divide mixture equally between the 2 tins and spread evenly. Bake for 20 minutes or until cakes are well risen, springy to the touch and have shrunk slightly from the side of the tins. Cool for 5 minutes. Turn out on a wire rack and leave to cool completely.
  4. Place one cake upside-down on a serving plate and spread evenly with the jam. Whisk cream until it is just thick enough to hold its shape and spread evenly over the jam, just up to the edge of the sponge. Place second cake on top of the filling and sift caster sugar evenly over the top.

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