Genoise Sponge Cake

    45 minutes

    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.

    6 people made this

    Serves: 8 

    • Sponge Cake
    • 4 eggs
    • 110g caster sugar
    • 100g plain flour
    • 1 teaspoon baking powder
    • 60g butter, melted
    • 1/2 teaspoon vanilla essence
    • To Serve
    • 115g strawberry jam
    • 325ml whipping cream
    • caster sugar, to sprinkle

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

    1. Sponge Cake: Preheat oven to 190 degrees C. Use two 20cm straight sided sandwich tins. Grease and line the bases with baking paper.
    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 and vanilla.
    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. To Serve: Place one cake upside down on a serving plate then spread evenly with the jam.
    5. Whisk cream until it is just thick enough to hold its shape then spread evenly over the jam, just up to the edge of the sponge.
    6. Place second cake on top of the filling and sift caster sugar evenly over the top.

    Try this, too…

    For a Passionfruit Cream Sponge, omit the jam for the filling and the caster sugar for sprinkling. Whip cream with 1 tablespoon of icing sugar until it holds its shape. Fold through 2 tablespoons of fresh passionfruit pulp and use to fill and top sponge sandwich. Coat top with 2 tablespoons of passionfruit pulp.

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    Like it says-a classic cake. I made two separate cakes and used passionfruit and a little cream on top-fabulous!  -  08 Feb 2009