Genoese Sponge Recipe


Preparation Time25 MinCooking Time40 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
VegetarianMain Ingredient
Interest Group


 Butter2 Ounce (50 Grams)
 Caster sugar4 Ounce (125 Grams)
 Plain flour4 Ounce, sifted (125 Grams)
 Double cream1⁄4 Pint (150 Milliliter, For Finishing)
 Lemon2 Tablespoon (For Finishing)
 Icing sugar2 Tablespoon (For Sprinkling)

Nutrition Facts

Serving size

Calories 563 Calories from Fat 286

% Daily Value*

Total Fat 32 g49.3%

Saturated Fat 8.9 g44.7%

Trans Fat 0 g

Cholesterol 242 mg

Sodium 71.9 mg3%

Total Carbohydrates 60 g20.1%

Dietary Fiber 1 g4.1%

Sugars 36.1 g

Protein 9 g17.3%

Vitamin A 12% Vitamin C 9.6%

Calcium 3.7% Iron 6%

*Based on a 2000 Calorie diet


Line and grease a 23 cm (9 inch) moule a manque tin.
Warm the butter gently until just soft; take care that it does not become oily.
Whisk the eggs and sugar in a mixing bowl over a saucepan of hot water until the mixture is thick enough to leave a trail.
Remove from the heat and whisk until cool.
You do not need to put the bowl over hot water if you are using an electric beater.
Fold in the flour.
When it is almost incorporated, fold in the butter as rapidly as possible, being careful not to knock out the air.
Turn immediately into the prepared tin and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 30-35 minutes or until the cake springs back when lightly pressed.
Leave in the tin for 1 minute then turn on to a wire rack to cool.
Whip the cream until stiff then whisk in the lemon curd.
Split the cake in half and sandwich together with the lemon cream.
Sprinkle with icing sugar.