There’s a quiet kind of magic to a proper Genoise sponge — nothing showy, no baking powder or elaborate tricks. Just eggs, sugar, flour, and time. The sort of cake that rewards patience, not shortcuts.
Nigella’s Genoise sponge feels like a gentle whisper of a recipe — light, airy, subtly sweet, and perfect for layering with fruit and cream. It’s not a showstopper in the “dripping ganache and firework topping” sense — but it has that old-world elegance that makes people go quiet after the first bite. I’ve made this for birthdays, spring lunches, even breakfast once — because it’s just that lovely.
So take your time with this one. Warm your eggs. Beat until your arms hum. It’s a process, but that’s the joy of it.
Ingredients List
- 50g butter, melted, plus extra for greasing
→ Adds richness. Cool it before folding in. - 250g plain flour, plus extra for dusting
→ Sifted. Twice, if you’ve got the patience. Helps with that airy texture. - 250g caster sugar, plus 1 tbsp
→ For sweetness and to help those eggs whip up glossy and full. - 8 medium eggs
→ Room temperature is essential. Cold eggs won’t fluff. - 600ml double cream
→ For rippling through with berry purée. - 400g strawberries, halved
→ Save the prettiest ones for the top. - 180g blueberries
- 150g raspberries
- Icing sugar, to dust
→ Just a gentle snowfall at the end.
How to Make It
- Dust with icing sugar just before serving. Sit back and admire.
- Preheat the oven to 190°C (170°C fan / gas 5). Grease two 20cm cake tins with melted butter. Line the bases with baking paper and dust the sides with flour. Tip out the excess.
- In a large heatproof bowl, combine eggs and sugar. Place over a pot of gently simmering water (don’t let the bowl touch the water).
- Whisk with an electric hand mixer for a good 7 minutes. You’re looking for thick, pale, ribbony mixture — triple the original volume.
- Take off the heat, then slowly pour in your melted butter, folding gently to keep the air in.
- Sift the flour over the mixture in stages, folding with a soft hand each time. Go gently — this part matters most.
- Divide between the tins and bake for 20 minutes. The sponge should be golden, risen, and springy to touch. A skewer should come out clean.
- Let them rest in the tins for a few minutes, then turn out onto a rack and cool completely.
- While they cool, whip the cream until it just holds shape.
- Purée a quarter of the strawberries with 1 tbsp of sugar. Fold the purée through the cream to create a ripple effect. Try not to overmix — swirls are prettier than pink mush.
- Slice each sponge in half horizontally. Place one on a plate and top with a layer of cream, a scattering of berries.
- Repeat the layers — sponge, cream, berries — saving a generous bit of cream and the most photogenic berries for the top.
Common Mistakes
Why didn’t my sponge rise?
Either the eggs weren’t whisked enough, or you were a bit heavy-handed folding in the flour. Go gently and don’t rush.
Why did my cake stick to the tin?
Grease and flour your tins really well. And line the base with baking paper — it’s not optional.
Why is the sponge dry?
Overbaked or overmixed. Keep a close eye near the end, and only fold until just combined.
Why did the sponge collapse in the middle?
Oven temperature swings can cause this. Don’t open the door while it’s baking — resist the peek!
Storage and Reheating Tips
Fridge:
Wrap the leftover sponge in cling film. It keeps nicely for up to 2 days, but the cream softens the layers, so best eaten fresh-ish.
Freezer:
You can freeze the sponge layers (without cream or fruit) for up to 1 month. Wrap tightly in cling film, then foil.
Reheating:
Not necessary, but if you must warm it:
- Microwave: A slice wrapped in a damp paper towel, 15–30 seconds.
- Oven: 170°C for 5–10 minutes, uncovered.
- Steaming: Gives a lovely softness — 5–7 minutes over gently boiling water.
What to Serve With It
- A pot of Earl Grey or a floral white tea. It complements the delicate sponge beautifully.
- A spoon of lemon curd on the side for a little tart zing.
- Or nothing at all. Sometimes simple is best.
FREQUENTLY ASKED QUESTIONS
Can I make the sponge the day before?
Yes — bake the sponge layers ahead, wrap well, and assemble on the day you plan to serve.
Can I skip the fruit?
Of course. You could use jam, lemon curd, or even chocolate ganache. But the berries do bring a beautiful freshness.
Can I use whipped cream from a can?
I wouldn’t. It melts quickly and lacks the richness. Proper double cream makes a world of difference.
Can I make this gluten-free?
Yes, with a good 1:1 GF flour blend. Add a teaspoon of xanthan gum if your mix doesn’t include it.
Try More Nigella Recipes:
Nutrition Facts
Amount Per Serving
- Calories: 621 kcal
- fat: 42g
- saturates: 22g
- carbs: 55g
- sugars: 0g
- fibre: 2g
- protein: 9g
- salt: 0.26g
Nigella Genoise Sponge
Description
This Nigella Genoise Sponge recipe is made with butter, flour, sugar, eggs, cream, strawberries, blueberries, raspberries, and icing sugar. It takes 90 minutes to prepare and serves 8 people.
Ingredients
Instructions
- Preheat oven to 190°C (170°C fan). Grease and line 2 x 20cm cake tins.
- Whisk eggs and sugar over simmering water until pale and tripled in volume.
- Remove from heat, fold in butter gently.
- Sift and fold in flour in batches.
- Divide into tins and bake for 20 mins. Cool on rack.
- Whip cream until it holds shape. Purée ¼ of the strawberries with 1 tbsp sugar. Swirl into cream.
- Slice each sponge in half. Layer sponge, cream, and fruit.
- Top with final sponge, remaining cream, and berries. Dust with icing sugar.