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5 from 4 votes

Genoese Sponge

Each sponge has its own unique qualities and this one will stand up to being filled and topped with ease.
Author: Adapted From Larousse Gastronomique


  • 138 g caster sugar - I used fructose
  • 12.5 mls vanilla sugar - I used fructose
  • 4 eggs lightly beaten
  • 1 large pinch of salt
  • 115 g flour sifted
  • 10 g cocoa powder sifted
  • 63 g butter melted


  • Preheat the oven to 200° Celsius
  • Place the sugars, eggs and salt into a stand mixer bowl
  • Over a bain-marie, whisk until thick and pale
  • Do not short cut this stage as you want a light and airy sponge
  • Try and get the volume to double at least
  • Remove from the heat and using a balloon whisk, whisk until completely cooled down
  • Place the flour and cocoa into a jug and mix
  • Pour a third down the side of the bowl and gently fold in until all the flour is incorporated
  • Repeat until you have folded in all of the flour
  • Place the butter into a jug and slowly pour down the side of the bowl
  • Mix gently until completely incorporated
  • Pour the batter into a lined square baking tin
  • Bake for 10 minutes
  • Turn out immediately and leave to cool