Genoise Sponge


  1. 4 eggs
  2. 120g caster sugar
  3. 120g soft flour
  4. 20g butter, melted and cooled


  1. Whisk eggs and sugar over a warm water bath (bain-marie) until mixture is slightly warm (40C).
  2. Continue whisking until mixture is light and ribbony.
  3. Fold in flour very gently in 3 stages. Treat the genoise with lots of tender love.
  4. Fold in butter very gently.
  5. Pour in buttered and floured sponge cake tin very gently.
  6. Bake 175C for about 20 mins until top springs back when pressed and knife comes out clean.
  7. Cool cake and brush with syrup for a moist crumb.

Then you can do almost anything with this lady. Fill with raspberry jam and cover with french buttercream (fat free… haha):

Or make a chocolate genoise and add some alcoholic cherries (yucks) to get a classic black forest cake:

I love cake decorating!


1 Response to “Genoise Sponge”

  1. 1 winnie January 22, 2010 at 6:45 pm

    Nice cakes, what kind of cream is that?

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