Do you want to win the next British Baking Show? Then you really should know how to make genoise sponge cake.
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What Is Mary Berry Genoise Sponge Cake Recipe?
Genoise is a cake with foam. Mary Berry Genoise Sponge Cake Recipe is created by foaming and whipping eggs until they resemble a light cloud rather than eggs at all, and the lightness of the eggs gives the cake its lift.
What Does Mary Berry Genoise Sponge Cake Recipe Taste Like?
Mary Berry Genoise Sponge Cake Recipe is amazing moist, slightly sweet, and faintly flavored with eggs. While it has a beautiful appearance, the cake has tons of flavor.
Why You’ll Love Mary Berry Genoise Sponge Cake Recipe?
- It’s really fluffy and light, and it works well in a variety of dishes.
- Can be created to different heights, cut extremely thin, or cooked in pans of varying sizes – leaving thicker layers behind.
- The recipe is customizable and functions well – with items that are dairy-free.
What Is The Best Mary Berry Genoise Sponge Cake Recipe?
There are several names for this fluffy, light cake that are manufactured all throughout the world, but this Best Mary Berry Genoise Sponge Cake Recipe is uniquely yours.
Ingredients Required For Mary Berry Genoise Sponge Cake Recipe
The key ingredients of Mary Berry Genoise Sponge Cake Recipe include butter unsalted, large eggs, sugar, self-rising flour, and cornstarch.
How To Make Mary Berry Genoise Sponge Cake Recipe?
- Preheat the oven and place parchment paper on the bottom of two 6-inch round cake pans.
- Mix the warm eggs and sugar in a bowl or with a stand electric mixer that has a whisk attachment.
- When the eggs are ready, they should be in the “ribbon” stage, almost white, and at least three times larger.
- Next, add the sifted flour. Carefully add half of the flour at a time with a spoon, taking care not to deflate the eggs.
- Once the majority of the flour has been incorporated, gradually pour half of the melted butter around the edge of the mixture.
- Finally, fill your baking pans with the batter, and transfer them to the oven with caution and speed.
- Once the edges are neatly cut with a sharp knife, remove them and allow them to cool.
- Cakes can be split into layers once they’re cold.
How To Serve Mary Berry Genoise Sponge Cake Recipe?
Sift confectioner’s sugar over the Mary Berry Genoise Sponge Cake and cut it to serve. Best enjoyed warm the day it’s baked, chilled the next day.
What To Serve With Mary Berry Genoise Sponge Cake Recipe?
Mary Berry Genoise Sponge Cake Recipe tastes great brushed with simple syrup (you may even add some alcohol or flavoring if you’re feeling really daring) and topped with stabilized whipped cream that has been very lightly sweetened.
Mary Berry Genoise Sponge Cake Recipe Variations
- Flour: Since flour is frequently over-measured, I use all-purpose flour in the majority of my recipes. I also strongly advise using a digital scale. This recipe also works well with cake flour.
- Baking Powder: Genoise is renowned for utilizing eggs to raise the cake instead of a leavening agent. However, you can definitely use a chemical leavener if you’re hesitant or have had problems with the cake not rising and want a little assurance.
- Butter: I prefer to use salted butter in my cakes, but unsalted butter also works well; you just need to add a bit more salt. Butter without dairy also functions properly.
Read More: Mary Berry Black Forest Cake Recipe
Pro Tips To Make Perfect Mary Berry Genoise Sponge Cake Recipe
- Utilize eggs that are at room temperature. I utilized “big” brown eggs. For consistency, try to stick to a comparable size. Put your eggs in a bowl or cup of boiling water for ten or fifteen minutes if you need to rapidly reheat them.
- Make use of a stand or hand mixer. You’ll need a very strong hand mixer or a stand mixer, such as a Kitchen Aid, to get the eggs to take on air. Naturally, chefs have been making this cake for decades without the use of powered instruments, so feel free to whisk away.
- Don’t whisk your sugar and eggs too lightly. Perhaps the most crucial step is whipping the eggs and sugar until they reach a ribbon consistency for volume.
How To Store Leftover Mary Berry Genoise Sponge Cake Recipe?
Genoise sponge, when well wrapped in plastic, keeps well for three days at room temperature, one week in the fridge, and one month in the freezer. If the genoise is frozen, place it in the fridge to thaw overnight.
Mary Berry Genoise Sponge Cake Recipe
Mary Berry Genoise Sponge Cake Ingredients
- Butter unsalted: 40 grams
- Large eggs: 3
- Sugar: 75 grams
- Self-rising flour: 65 grams
- Cornstarch: 10 grams
Mary Berry Genoise Sponge Cake Recipe Instructions
Step 1: First, preheat the oven and line two 6-inch round cake pans – with parchment paper on the bottom.
Step 2: Using a stand electric mixer fitted with a whisk attachment or a bowl, whisk together the sugar and warm eggs. On the highest level, it takes almost ten minutes with a stand mixer.
Step 3: When the eggs are ready, they should be nearly white – at least three times as large, and in the “ribbon” stage.
Step 4: Add the sifted flour next. Using a spoon, gradually add half of the flour at a time being careful not to deflate the eggs. Add the first half of the flour and fold in.
Step 5: After incorporating most of the flour, slowly drizzle half of the melted butter around the perimeter of the mixture.
Step 6: Lastly, pour the batter into your baking pans and quickly and carefully place them in the oven. To ensure that the air stays in, jiggle them as little as possible and keep the basin very close to the pan when scraping.
Step 7: After carefully trimming the edges with a sharp knife, set them aside to cool. Once cold, cakes can be divided into layers if necessary.
Mary Berry Genoise Sponge Cake Recipe Nutrition Facts
- Calories: 621
- Protein: 9 grams
- Fat: 42 grams
- Fiber: 2 gram
- Sodium: 183 mg
- Sugar: 35 grams
- Carbohydrate: 55 grams
- Cholesterol: 145 mg
- Saturated Fat: 22 grams
- Unsaturated Fat: 7.6 grams
- Trans Fat: 2.1 grams
NOTES
- Nutrition values are an estimate only.
DID YOU MAKE THIS RECIPE?
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Which Technique Works Best For Making Sponge Cake?
Generally speaking, batter and foam are combined to make sponge cakes. Whisk together the flour, egg yolks, and half of the sugar to make the batter. The remaining half of the sugar and the egg whites are whisked separately to create foam, which is then gently incorporated into the egg yolk batter.
What's The Sponge Cake Recipe Secret?
Let it breathe for a while. Adding as much air as you can make a light, fluffy sponge with a sensitive crumb magical. After all, the enchantment of the cake rising is caused by the trapped air expanding in the oven.
How Should A Genoise Sponge Be Kept Moist?
Cover the genoise sponge right away with a couple of layers of cling wrap if you’re preparing it ahead of time for a layer cake so that the cake keeps its wetness. Transfer to a freezer bag and store in the fridge for up to five days.
Is It Possible For Me To Flavor The Sponge?
Given how fragile it is, you don’t want to tamper too much with the sponge itself. Of course, you may also add one to three tsp of your favorite spice or essence (after the eggs are whipped) or subtract two tablespoons of flour and substitute it with unsweetened cocoa powder.
Conclusion
Discover how to make the perfect light-textured, airy genoise sponge. Mary Berry Genoise Sponge Cake Recipe gets its lift from the lightness of the eggs, which are whipped and foamed until they resemble a light cloud rather than eggs at all.
NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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