The Best Mary Berry Genoise Sponge Cake Recipe

Imagine a cake so light and airy, that it almost whispers across your taste buds. That’s the magic of Mary Berry’s Genoise Sponge Cake – a classic dessert that’s as delightful to eat as it is to create. With its delicate texture and elegant simplicity, it’s the perfect canvas for your culinary artistry, whether you’re dressing it up for a gala or enjoying a slice with your afternoon tea.

This recipe is designed to serve 6-8 people and can be prepared in about 1 to 1.5 hours.

What is Mary Berry Genoise Sponge Cake?

A Genoise is a sponge cake named after its place of origin, Genoa. It’s known for its light, fluffy texture achieved by whipping the eggs until they’re frothy before gently folding in the other ingredients. Mary Berry’s version of this classic is a testament to her baking prowess, promising a cake that’s both tender and rich in flavor.

Other Popular Cake Recipes

• Nigella Victoria Sponge
• Mary Berry All-In-One Victoria Sponge Cake
• Mary Berry Victoria Sponge Tray Bake

Why You’ll Love This Recipe

• Light and Airy: The genoise sponge is incredibly light, making it a delightful base for various toppings and fillings.
• Versatile: Customize it with your favorite flavors – from vanilla to lemon or even chocolate.
• Impressive Presentation: Its elegant appearance will impress your guests, and they’ll never guess how simple it is to make.

Ingredients Needed for Mary Berry Genoise Sponge Cake

To prepare Mary Berry’s Genoise Sponge, you will need the following ingredients:

• Eggs: 4 large eggs – They are the structure of the cake, as they are whipped to create volume.
• Granulated Sugar: 120 grams (4.2 oz) – This will sweeten the sponge and help in the whipping process to form a stable foam.
• Plain Flour: 120 grams (4.2 oz) – Sifted, to keep the sponge light and airy.
• Melted Butter: 50 grams (1.76 oz) – Adds moisture and richness to the sponge.
• Vanilla Extract: 1 teaspoon – Provides flavor. Make sure it’s good quality for the best taste.
• Salt: A pinch – Enhances the overall flavor of the sponge.

Useful Equipment

Gather the following equipment to make your Genoise sponge:

• Oven: Preheated to 175°C (350°F).
• Mixing Bowls: For mixing the ingredients.
• Electric Mixer: Essential for whipping the eggs to the right consistency.
• Sieve: To sift the flour, which is important for a light sponge.
• Rubber Spatula: Fold the ingredients gently and keep the air in the mixture.
• Round Cake Tin: 20 cm (8 inches) lined with parchment paper.
• Cooling Rack: Let the sponge cool down properly after baking.

Having the right tools will make the baking process smoother and help achieve the best results.

Instructions for Making Mary Berry Genoise Sponge Cake

Step 1. Prepare the Ingredients and Equipment

• Ensure all ingredients are at room temperature.
• Preheat the oven to 175°C (350°F).
• Line the cake tin with parchment paper.

Step 2. Whisk the Eggs and Sugar

• Place the eggs and sugar in a large bowl. Whisk with an electric mixer until the mixture is pale, thick, and about tripled in volume. This step is crucial for creating the sponge’s structure.

Step 3. Sift in the Flour

• Sift the flour and salt over the whipped eggs. Fold in gently with a rubber spatula, taking care not to deflate the mixture.

Step 4. Add the Melted Butter

• Fold in the melted butter and vanilla extract, ensuring it’s fully incorporated but still keeping the mixture light.

Step 5. Bake

• Pour the batter into the prepared tin. Smooth the top gently.
• Bake for 20-25 minutes or until the sponge is golden and springs back when touched lightly.

Step 6. Cooling

• Remove from the oven and let cool in the tin for a few minutes.
• Turn out onto a cooling rack and remove the parchment paper.
• Let it cool completely before using or decorating.

This step-by-step process will help you achieve a perfect Genoise sponge, ready to be dressed up with your favorite flavors or used as the base for various desserts.

What Do I Serve With Mary Berry Genoise Sponge Cake?

Accompanying the delicate flavors of a Genoise sponge with the right sides and toppings can transform it into an unforgettable dessert.

Here are some delightful pairings that complement its light, airy texture:

• Fresh Berries: Scatter a mix of fresh raspberries, strawberries, and blueberries for a vibrant, fresh touch.
• Lemon Curd: Add a dollop of tangy lemon curd for a refreshing contrast.
• Whipped Cream: Serve with softly whipped cream, lightly sweetened, to enhance its luxurious texture.
• Chocolate Ganache: Drizzle with warm chocolate ganache for a rich, decadent finish.
• Dusted Icing Sugar: A simple dusting of icing sugar just before serving adds a subtle sweetness and a professional touch.

Expert Tips to Make Perfect Mary Berry Genoise Sponge

Achieving the perfect Genoise sponge involves precision and some insider knowledge.

Here are some pro tips to help you master this elegant dessert:

• Proper Whisking: Ensure your eggs and sugar are whisked thoroughly until the mixture is pale and thick, to create the right foundation.
• Gentle Folding: Fold the flour gently to avoid deflating the air that you’ve incorporated.
• Even Baking: Use an oven thermometer to ensure your oven is at the correct temperature and rotate the sponge halfway through baking for even color.
• Cooling: Let the sponge cool in its tin on a wire rack to avoid it becoming soggy from the steam.

Variations of Mary Berry Genoise Sponge

While the classic Genoise sponge is delightful on its own, experimenting with variations can add an exciting twist to this traditional recipe:

• Citrus Infused: Add grated lemon or orange zest to the batter for a citrusy flavor.
• Nutty Delight: Fold finely chopped almonds or hazelnuts into the batter for a subtle crunch.
• Cocoa Twist: Replace some of the flour with cocoa powder for a chocolate version.
• Fruit Swirl: Swirl some raspberry or strawberry puree into the batter before baking for a fruity flavor.

How Do I Store Mary Berry Genoise Sponge Leftovers?

Proper storage is key to maintaining the freshness and texture of your Mary Berry Genoise Sponge leftovers.

Here are some tips to ensure it stays as delightful as when first baked:

• Room Temperature Storage: Wrap the sponge tightly in plastic wrap and keep it at room temperature for up to two days.
• Refrigerate for Longer Freshness: For longer storage, refrigerate the wrapped sponge for up to five days.
• Freeze for Extended Storage: Freeze slices wrapped in plastic and an additional layer of foil for up to one month; thaw at room temperature before serving.

How Do I Reheat Mary Berry Genoise Sponge Leftovers?

Reheating a Genoise sponge is not typically recommended as it’s best enjoyed at room temperature or slightly chilled.

However, if you need to refresh the sponge, here are some gentle methods:

• Room Temperature Thawing: Simply remove the sponge from the refrigerator and let it sit at room temperature for a few hours before serving.
• Quick Refresh in Oven: If the sponge feels a bit dry, lightly moisten it with some syrup or liqueur and warm it in a 275°F oven for just a few minutes.
• Microwave with Caution: For a quick warm-up, cover a slice with a damp paper towel and microwave on low power for 10-15 seconds. Be careful not to overheat as it can make the sponge tough.

Nutrition Values (per serving, based on 10 servings):

• Calories: Approximately 140 kcal
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 85mg
• Sodium: 40mg
• Total Carbohydrates: 20g
• Dietary Fiber: 0g
• Sugars: 12g
• Protein: 3g

FAQs

Can I Make Mary Berry Genoise Sponge Without an Electric Mixer?

Yes, you can make this sponge without an electric mixer, but it requires vigorous whisking by hand to achieve the same volume and airiness. A balloon whisk is best, and be prepared for a good workout!

How Long Should I Whip the Eggs and Sugar for Mary Berry Genoise Sponge?

The eggs and sugar should be whipped until they are pale, thick, and have tripled in volume, which typically takes about 5 to 8 minutes with an electric mixer on high speed.

What’s the Best Way to Fold Flour into the Batter?

The best way to fold flour into the batter is to use a large, wide spatula and gently turn the mixture over from the bottom of the bowl to the top. This method helps prevent deflating the air that was incorporated during whisking.

Can Mary Berry Genoise Sponge Be Made Gluten-Free?

Yes, the Mary Berry Genoise Sponge can be made gluten-free by substituting the regular flour for an all-purpose gluten-free flour blend. Make sure to sift it well to keep the texture light.

Final words