This easy Swiss Meringue Buttercream and Genoise Sponge can make hundreds of different cakes with this base.
Once you have this recipe down (you’ll memorize it after a couple rounds), you’ll be baking things that look and taste like they are from a fancy bakery.
What is a Genoise Sponge?
A génoise, also known as Genoese cake or Genovese cake, is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.
Farhat Mahmood is one of our amazing cake artists who joined us into the Sugar and Crumbs Kitchen for a Facebook Live.
During our Facebook Live, she demonstrated how to use our Natural Flavoured Icing Sugars to make this stunning Genoise Sponge.
You can also catch up our Facebook Live here.
In addition, you can also try baking this using our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
Check more recipes out here.
We would like to thank Farhat Mahmood who gave us this yummy recipe.
1. Preheat the oven to 180C, 160C Fan, Gas mark 4.
2. Grease and line a shallow 18cm/7in square cake tin and line the base with baking parchment.
3. For the genoise sponge, gently melt the butter in a pan then set to one side to cool slightly.
4. Measure the eggs and sugar into a large bowl and whisk at full speed until the mixture is pale, mousse-like and thick enough to leave a trail when the whisk is lifted from the mixture.
5. Sift the flour into a bowl. Then sift again.
6. Carefully fold half the flour into the egg mixture, then gently pour half the cooled butter around the edge of the mixture and fold in. Repeat with the remaining flour and butter.
7. Pour the mixture into the prepared tin. NOTE folding the flour in is key to the recipe being successful, you can do it with your hands instead to be more gentle.
8. Bake for 35-40 minutes until well risen and the top of the cake springs back when lightly pressed with a finger.
9. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
For Swiss Meringue Buttercream:
10. Beat pasteurised egg white to foamy and then add Sugar and Crumbs Natural Flavoured Icing Sugar of choice. (You can buy liquid pasteurised egg white from any supermarket) We use Two chicks.
11. Once beaten in add in small amounts of butter at a time until all incorporated. Butter must be room temperature.
12. Divide the sponge into two layers to fill it with the Swiss Meringue Buttercream. You can also add Jam.
13. Make squares and decorate with the remaining Swiss Meringue Buttercream, sprinkles, fresh berries…