Genoise sponge cake recipe mary berry

Only the lightest genoise sponge will do for a creamy gateau. James Martin also puts in a rocking blueberry filling.

This Lemon and elderflower cake is under 350 calories a slice and only takes 20 minutes to prepare. Serve on it's own or with cream for afternoon tea.

This genoise sponge cake makes the perfect foundation for a layer cake. Drier than other sponge cakes, it can handle juicier fillings and should be moistened with simple syrup. It even freezes well!

Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream).

This Genoise sponge cake recipe is super light, fluffy, and flavorful. It's the perfect base for many desserts including tarts, layer cakes, and patisserie. Genoise is something I always used to hear people talk about

This classic European sponge cake has been made in Italian and French kitchens for centuries. The Genoise sponge cake is especially good for taking on liqueur, fruit curd, buttercream, jam, or any other ingredients containing liquid. The final cake is light and moist, but it won’t last long on the table.

Learn how to achieve the perfect genoise sponge with a light, airy texture. Paul Hollywood's stunning layer cake makes the most of summer berries and cream

This Mary Berry 9 Inch Sponge Cake is made with caster sugar, butter, self-raising flour, eggs, vanilla extract, and icing sugar. Prepare it in 50 minutes and enjoy serving up to 10 slices.

Traditional strawberry and cream sponge cake is a classic of the British kitchen and a summer favorite, especially around Wimbledon time.

This genoise sponge cake recipe is made with whole eggs and butter, so it's a bit moister and more tender than angel food cake with a subtle vanilla flavor.