Vanilla Sponge (Genoise)

Preparation info

  • Makes

    1 × 20 cm

    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This sponge can be used for many things: cakes, gâteaux, trifles or Manchester Pudding are just a few.


  • 6 eggs
  • 175 g (6 oz) caster sugar, flavoured with vanilla
  • 175 g (6 oz) plain flour, sifted
  • 75 g (3 oz) unsalted butter, melted


    Pre-heat the oven to 200°C/400°F/gas 6, grease a 20 cm (8 in) round cake tin and dust with flour.

    Whisk the eggs and sugar together in a bowl over a pan of hot water. Continue to whisk until the mixture has doubled in volume and is light and creamy. Remove from the heat and continue to whisk until cold and thick. This is called the ribbon stage as the mixture will trail off the whisk in ribbons when you lift it out of the mixture. Lightly fold in the flour and melted butter. Gently pour the mix into the prepared tin and bake in the pre-heated oven for about 30 minutes. The easiest way to test is with a skewer, which will come out clean when the sponge is ready.

    Allow to cool for 10 minutes in the tin and then turn out on to a wire rack.