ENTER OUR MONTHLY BAKE CLUB GIVEAWAY!

Back to Basics Series RecipesBakingBirthdayKids friendlyShane SmithSummer

Genoise Sponge

20-25 mins Cook
136
955
Share
Scroll to recipe

This classic Genoise Sponge is a timeless teatime favourite. Two layers of light, fluffy sponge are sandwiched together with strawberry jam, freshly whipped cream, and sweet strawberries, then finished with a dusting of icing sugar. Perfect for sharing with family and friends, this elegant yet simple cake is ideal for celebrations, Sunday gatherings, or a traditional afternoon tea.

🥧Click here for more recipes in the series!

Share
Genoise Sponge

Genoise Sponge

katrina
prep time
15 mins
cooking time
20-25 mins
servings
8
total time
40 mins

Equipment

  • Sieve

  • Mixing bowl

  • Mixing spoon

  • Lined cake tin

  • Stand mixer

Ingredients

  • For the Sponge:

  • 5 medium eggs

  • 120g Gem caster sugar

  • 15g honey

  • Pinch salt

  • 115g Gem plain flour

  • 30g Gem cornflour

  • 20g butter

  • To Decorate:

  • 400ml cream, whipped

  • 2 tbsp strawberry jam

  • Icing sugar for dusting

  • 6 fresh strawberries, halved

Instructions

1
Preheat the oven to 180°C/160°C fan. Grease and line the bases and sides of two 8-inch round cake tins with greaseproof paper and set aside.
2
Sieve the flour, salt and cornflour into a bowl and set aside until needed.
3
Melt the butter and set aside to cool. The butter should be at room temperature before using and not hot.
4
Place the eggs, sugar and honey into the bowl of a stand mixer and whisk until the mixture has doubled in volume and is pale and fluffy.
5
Using a spatula, gently fold in the dry ingredients, taking care to retain as much air as possible.
6
Transfer a small amount of the batter to the melted butter and mix well. Pour this mixture back into the remaining batter and gently fold through. This helps prevent the butter from sinking to the bottom of the bowl and makes it easier to incorporate evenly.
7
Divide the batter evenly between the prepared tins and bake in the preheated oven for approximately 20-25 minutes.
8
The sponges are ready when they are lightly golden brown and spring back when gently touched.
9
Remove from the oven and allow to rest in the tins for a few minutes before carefully turning out onto a wire rack to cool completely.
10
Sandwich the cakes together with jam, whipped cream and fresh summer berries, then serve.
136
955
Share

Leave a Reply

Your email address will not be published. Required fields are marked *

×
EasyRecipesShane SmithSpringSummer

Lemon Elderflower Berry Cake

50 mins Cook