Genoise sponge with berries

Paul's Genoise sponge

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(9 ratings)

Prep: 45 mins Cook: 25 mins

More effort

Serves 10

Make the most of British summer berries by piling them onto a stunning layered sponge

Nutrition and extra info

  • Freeze unfilled

Nutrition: per serving

  • kcal621
  • fat42g
  • saturates22g
  • carbs55g
  • sugars35g
  • fibre2g
  • protein9g
  • salt0.26g
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  • 50g butter, melted, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g plain flour, plus extra for dusting
  • 250g caster sugar plus 1 tbsp
  • 8 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 600ml pot double cream
  • 400g punnet strawberries, halved



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 180g punnet blueberries



    Blueberries are one of the few edibles native to North America and credited with being…

  • 150g punnet raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • icing sugar, to dust


  1. Heat oven to 190C/170C fan/gas 5. Brush 2 x 20cm cake tins with melted butter, line the bases with baking paper, then dust well with flour tipping out any excess. Set aside.

  2. Put the sugar and eggs in a large heatproof bowl, then set it over a pan of barely simmering water. Whisk with an electric hand whisk for about 7 mins or until the mixture is pale and has trebled in volume. Remove from the heat, then slowly pour in the butter folding it in as you pour until it is completely mixed in.

  3. Gently fold the flour and a pinch of salt into the egg mixture, then pour into your prepared cake tins. Cook for 25 mins until the cake is golden and risen – a skewer pushed into the cake should come out clean. Allow the cakes to cool for a few mins in the tin, then remove and cool completely on a wire rack.

  4. Meanwhile, whip the cream until it just holds its shape, then set aside. Whizz about a quarter of the strawberries with 1 tbsp sugar until smooth, then fold this purée through the cream so you get a ripple effect.

  5. To assemble the cakes, cut each one in half horizontally. Put one sponge on a serving plate, spread a quarter of the cream mix on top, then dot a quarter of the blueberries and raspberries around the edge. Repeat this step two more times, put the last layer of cake on top (save a top half of cake for the top layer), spread the remaining cream over, then put the blueberries and raspberries around the edge and pile the strawberries in the centre. Dust with icing sugar just before you serve.

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Comments, questions and tips

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22nd Jul, 2017
AVOID total rubbish. Missing baking powder, flat as a pancake. Thanks for nearly ruining our son 1st Birthday. Certainly does not deservers 3 stars!!!
24th May, 2018
It's a Genoise sponge. It doesn't have raising agents - the rise comes from properly whisking the eggs and sugar for long enough.
31st Jul, 2015
I will definitely not make this cake again. I followed he recipe carefully, and used all the correct ingredients, but there did not seem to be enough mixture. When I had finished, the two cakes were far too thin to be cut in half, and looked about the same size as each layer of cake in the picture. The cake was also very hard. I am very disappointed, as the cake looks amazing in the picture, and I was making it for a dinner party. However, I think I will give it to the rest of the family to eat, and I will attempt something else for the party!!
28th Sep, 2014
This cake sounded easy but has not turned out how I expected. I followed the recipe exactly and my sponges have come out really flat which means I can now only have a two layer version :( bit disappointed as I think it will be lacking in wow-factor now!
18th Feb, 2013
great cake
11th Aug, 2012
Wow- an amazing cake! I found it a little difficult but I am only 12 and I did all of it on my own. You need to make sure you have ALL the right ingredients if you want it to turn out good. I had lots of cream left though and I was short on rasberrys so make sure you have more rasberrys then it says. I had too much blueberries and strawberries. The cake is quite simple to make!
8th Jul, 2012
I made this for my daughter's 21st party. It was a fabulous centrepiece, and everyone enjoyed it. Just be careful to cut the sponges straight when you halve them, or it will be a bit wobbly.
17th Jun, 2012
I just made this and it is amassing I don't understand how other people went wrong
9th Jun, 2012
I have tried this and it was a total disaster. Followed the recipe to the latter and am not a bad cake make. This is my nemesis!
27th Apr, 2012
excellent cake. Yummy.


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