No Fuss Genoise Sponge Cake (Mary Berry's)

a stacked genoise sponge cake on a stand with cream between the layers and berries on top

No Fuss Genoise Sponge Cake (Mary Berry's)

An easy and effective way to make the perfect genoise sponge cake.

Course Dessert

Prep Time 25

Cook Time 22

Total Time 47

Servings people

Calories 213kcal

Author Rachel Ballard

Ingredients

40 grams butter unsalted, 4 tablespoons
3 large eggs room temperature
75 grams sugar 1/3 cup + 1 tablespoon
65 grams self rising flour 1/2 cup + 1 tablespoon, see note 1 for all purpose flour
10 grams cornstarch 2 1/2 teaspoons

Instructions

Preheat the oven to 350 Fahrenheit, line 2 6-inch baking pans (or 1 9-inch) with parchment paper on the bottom only. Don't grease the sides. Set aside.
Melt the butter in a sauce pan or microwave, set aside to cool slightly.
Mix the flour and cornstarch together in a small bowl. If you are using all purpose flour, make sure to add the baking powder and pinch of salt listed in the notes area of this recipe. Sift the flour and cornstarch together a couple of times to remove any lumps and set aside.
In the bowl of a stand mixer or with a hand mixer, beat the eggs and sugar on full speed until the mixture is almost white, triples (at least) in volume and reaches ribbon stage (see post above). About 10 to 11 minutes on high for a stand mixer, closer to 15 minutes for a hand mixer and 20 minutes or more if whisking by hand.
Add half the flour very gently. Fold in to the egg mixture, then add half the butter, pouring it around the edge of the bowl. Fold in. Repeat with the remaining half of the flour and butter. Take care not to fold out too much air.
Transfer the batter to your baking pan(s) and bake 22-25 minutes on the center rack, with the cakes closer to the oven door. Try not to open the door for the first half of baking.
Check your cakes a bit early if your oven runs hot. They should spring back when gently pressed or a toothpick comes out clean.
Use a sharp knife to run around the edges of the pan, then turn the cakes out onto a cooling rack to cool completely.
Cakes themselves will be good tightly wrapped for up to 4 days. Layers may also be frozen for up to 2 months tightly wrapped.

Notes

Note 1: to make self rising flour add 1/2 teaspoon baking powder and a small pinch of salt to all purpose flour.

Nutrition