Génoise Sponge with Mascarpone & Berries

Name: Génoise Sponge with Mascarpone & Berries
Cook time: 22 min
Total time: 22 min
Yield: 12 servings
Cuisine: British
Ingredients: 8 large eggs, at room temperature; 150 g granulated sugar; 75 g unsalted butter; 0.5 teaspoon salt; 2 teaspoon vanilla extract; 150 g plain flour, double sifted; 1 mascarpone frosting (to fill); 1 handful fresh berries (to top)

⏱️ 22 min 👥 Serves 12 📅 22 February 2026

A classic Génoise sponge — eggs and sugar whisked to ribbon stage over a bain-marie, folded with double-sifted flour and browned butter. Light as air. Finished with mascarpone frosting and fresh berries. Makes 3 layers.

👩‍🍳 Method

1
Preheat oven to 175°C. Grease and line 3 cake tins.
2
Place the eggs and sugar in a heatproof bowl over a pan of simmering water (bain-marie). Whisk constantly for about 5 minutes until just warm.
3
Transfer to a stand mixer. Mix on low speed for 1 minute, then increase to medium-high and whisk for 10 minutes until the mixture is very thick and at the ribbon stage.
4
Melt the butter until it turns almost brown. Stir in the salt and vanilla extract and set aside.
5
Double sift the flour. Gently fold into the egg mixture in two or three additions — do not knock out the air.
6
Take about ½ cup of the batter and fold into the butter mixture to loosen it, then fold this back into the main batter gently.
7
Divide between the 3 prepared tins and bake for 18–22 minutes until golden and just springy.
8
Cool completely, then fill and top with mascarpone frosting and fresh berries.