Genoese sponge

Enjoy a tea-time treat with Paul Young's classic sponge, complete with a number of delicious ways to serve it
By Paul A Young
Genoese sponge
  • Rating:
  • Serves: 6-8
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 4 eggs
  • 100 g caster sugar
  • 100 g plain flour
  • 1 tsp vanilla extract
  • 25 g butter

Tips and Suggestions

To make a frozen dessert, refrigerate the cake for 1 hour. Slice into 3 layers horizontally. Beat ice cream until softened. Spread the softened ice cream over the cake layers and stack them on top of each other. Drizzle the cake with a coffee or orange liqueur and freeze for 1 hour. Serve in slices with warmed cream laced with alcohol.


1. Preheat the oven to 200°C/gas 6.

2. Break the eggs into a mixing bowl. Add in the sugar.

3. Using a hand-held whisk or electric beater, whisk the mixture until it triples in volume and becomes thick, white and fluffy.

4. Using a metal spoon, fold in the flour very carefully and then mix in the vanilla extract and melted butter.

5. Pour the mixture into a 20cm greased, lined cake tin.

6. Bake the cake for 30 minutes until risen, golden and set.

7. Remove the cake from the oven and cool on a wire rack.

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