Genoese sponge

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By: Paul A Young From: Good Food Live

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This recipe is classed as easy

Rating 3 / 5 (76 votes)

Prep time:
20 min
Cook time:
30 min

Enjoy a tea-time treat with Paul Young's classic sponge, complete with a number of delicious ways to serve it


1. Preheat the oven to 200°C/gas 6.

2. Break the eggs into a mixing bowl. Add in the sugar.

3. Using a hand-held whisk or electric beater, whisk the mixture until it triples in volume and becomes thick, white and fluffy.

4. Using a metal spoon, fold in the flour very carefully and then mix in the vanilla extract and melted butter.

5. Pour the mixture into a 20cm greased, lined cake tin.

6. Bake the cake for 30 minutes until risen, golden and set.

7. Remove the cake from the oven and cool on a wire rack.


  • 4 eggs
  • 100 g caster sugar
  • 100 g plain flour
  • 1 tsp vanilla extract
  • 25 g butter

Tips and suggestions

Chocolate Tart with Chocolate Sorbet
To make a frozen dessert, refrigerate the cake for 1 hour. Slice into 3 layers horizontally. Beat ice cream until softened. Spread the softened ice cream over the cake layers and stack them on top of each other. Drizzle the cake with a coffee or orange liqueur and freeze for 1 hour. Serve in slices with warmed cream laced with alcohol.

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Latest Comment


to the comments below. its 1tsp (teaspoon vanilla extract) added after the flour is incorporated. and genoese sponges arent supposed to rise immense amounts like other sponges. things that are made from genoese like gateaus are generally 2seperate cakes that have been put on top of one another not cut in half as it may appear in photos

cG65081 cG65081  Posted 22 Sep 2010 7:32 AM

Absolute disaster, cake did not rise at all - thought it was strange that recipe stated plain flour!

LauraF93174 LauraF93174  Posted 24 Jun 2010 2:43 PM

The Recipe does not say how much vanilla extract should be used. 1 what? and does not say when it should be added.

Anonymous Anonymous  Posted 06 Jul 2009 11:31 AM