Michelle Darmody: How to bake genoise sponge

Unlike other sponge cakes, Genoise sponge doesn't have any raising agent and uses cooled melted butter in the making of the sponge

Beautiful, fruit naked cake over a white wall

Genoise sponge differs from other sponge cakes in two ways; one is that there is no raising agent in the flour.

The air whisked into the eggs and sugar is the only way to add lightness. In most other cases you use baking powder or a similar ingredient to help the cake batter rise as it bakes in the oven.

The second difference is the addition of cooled, melted butter when making the sponge.

This adds a smoothness and richness to the crumb of the cake. As the name suggests, Genoise sponge is an Italian invention and its batter is also used to make lady fingers sponge biscuits for tiramisu or for making dainty madeleines.

The sponge is incredibly absorbent so it will soak up the juices and liquids and help add to the flavour and texture to your cake. In Italy, it is often brushed with a syrup before being filled.

For an adult occasion, you can also brush it with liqueur that complements your filling. Grand Mariner is a favourite of mine when using chocolate or orange, but you could also add a hazelnut liqueur such as Frangelico, or a Limoncello and some lemon curd.

Michelle Darmody's Genoise Sponge Cake

recipe by:Michelle Darmody

A sponge such as this can dry out quite quickly, so spreading it with something like lemon curd, a fruit purée or syrup can help it last a little longer

Servings

8

Preparation Time

 20 mins

Cooking Time

 20 mins

Total Time

 40 mins

Course

 Baking

Ingredients

• 200g golden caster sugar

• 400g eggs, which is usually 8 medium eggs

• 40g butter, melted and cooled

• pinch of fine sea salt

• 200g plain flour, sieved

• For the filling and decoration

• 400ml cream

• 1 tsp vanilla

• 30g icing sugar

• 4 tbs lemon curd

• 400g summer berries

Method

1. Preheat your oven to 180ºC/gas mark 4.

2. Line two 8-inch round cake tins with parchment.

3. Crack the eggs. Heat the sugar and eggs over a simmering saucepan of water as you would when melting chocolate. Whisk them continuously as you are very gently heating the ingredients and adding air at the same time.

4. Whisk until the mixture trebles in volume.

5. Gently remove the bowl from the simmering water and pour the melted but cooled butter into the mixture in a continuous stream, folding it into the mixture as you are pouring it.

6. Fold in the sieved flour and sea salt until combined.

7. Scoop your batter into your two prepared tins, half into each tin.

8. Place the tins into the centre of your oven.

9. Bake for 20 minutes or until a skewer comes out clean.

10. Allow to cool in the tin until cool enough to handle, then gently place each of the sponges onto a wire rack to cool completely.

11. When you want to decorate your cake, whisk the cream, vanilla and icing sugar together until stiff.

12. Cover the top of one of the cakes in the lemon curd then cover this with cream and berries.

13. Place the second sponge on top then dollop with more cream, before decorating with even more summer berries.

Baker's Tips

Because this sponge relies entirely on the air for its rise, the ratios of the ingredients are very important. Weighing your eggs and knowing the precise amount in the batter will yield better results.

I use a spring-form or loose-based cake tin so the cakes can be removed easily.

All of your ingredients should be at room temperature as it will help them to combine smoothly.

It is best to use barely simmering water beneath the bowl when whisking the sugar and eggs. Also, it is worth making sure the bowl is heatproof and large enough to contain the expanding mixture. You want it to treble in volume before progressing with the next step of the recipe.

The mixture will be very pale by the time it trebles in volume. I use a handheld electric whisk to do this job as it is very tiring using a manual one. You will need to get the mixture to what is known as a ribbon stage, which means that there is a trace across the surface that holds its shape and does not disappear.

You can sieve the flour into the mixture. It adds it in more gentle additions than a big lump being stirred in.

Another method of making a Genoise sponge is to add a spoon of the whipped egg and sugar mixture into the cooled melted butter then gently fold this into the batter. It is called tempering and helps the proteins to trap more air. It is particularly important if you are adding cocoa powder or matcha powder in place of some of the flour.

Make sure not to open the oven door as your sponge bakes. It will cause it to fall flat and sink in the middle.

It is best not to store a Genoise sponge in the fridge as they are prone to drying out. I find that it is best eaten quite quickly. If you do want to store it, it will last a day or so in a cool place, in an airtight container.

If you want to store the sponges before assembly you can wrap them in parchment then clingfilm and freeze them. Defrost completely at room temperature before decorating and serving.

Two delicious variations

Matcha green tea Genoise sponge

Swap one and a half teaspoons of flour for the same amount of green matcha powder. Sieve it with the flour so it is fully incorporated. You may need to be a bit gentler when adding the air and butter to ensure you keep the light texture and temper as recommended above.

Passion fruit and pineapple Genoise sponge

To caramelise pineapple chunks, peel, core, and chop a pineapple. Toss the chunks in one tablespoon of melted butter and two tablespoons of light muscovado sugar. Place into an ovenproof dish and bake until golden. Set aside to cool completely. In place of the lemon curd use passion fruit curd, and in place of the berries use the caramelised pineapple.