James Martin Genoise Sponge Cake

This classic James Martin genoise sponge cake is light, airy, and delicately sweet, with a fine crumb that melts in the mouth. It is a traditional European sponge made by whisking eggs and sugar to full volume, giving it a soft yet structured texture perfect for layering. The flavour is clean and buttery, making it ideal for fresh cream, fruit, or jam. It is a medium-difficulty bake and takes around 50 minutes from start to finish.

Ingredients

For the genoise sponge

• 4 large eggs, at room temperature
• 120g caster sugar
• 120g plain flour, sifted
• 40g unsalted butter, melted and cooled
• 1 tsp vanilla extract

For the filling

• 200ml double cream
• 2 tbsp icing sugar
• 4 tbsp raspberry or strawberry jam

For finishing

• Icing sugar, for dusting
• Fresh berries, optional

How to Make James Martin Genoise Sponge Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line the base of a 20cm round cake tin with baking parchment.
• Whisk the eggs and sugar: Place the eggs and caster sugar in a large heatproof bowl. Set the bowl over a pan of gently simmering water and whisk constantly until the mixture feels warm and the sugar has dissolved.
• Whip to full volume: Remove the bowl from the heat and whisk with an electric mixer for 5 to 7 minutes until very pale, thick, and the mixture leaves a ribbon trail when the whisk is lifted.
• Fold in the flour: Sift the flour again over the mixture and gently fold it in using a large metal spoon, taking care not to knock out the air.
• Add butter and vanilla: Pour the melted butter and vanilla extract down the side of the bowl and gently fold until just combined.
• Bake the sponge: Pour the batter into the prepared tin and level the top. Bake for 25 to 30 minutes until golden, risen, and springy to the touch.
• Cool completely: Leave the cake in the tin for 5 minutes, then turn out onto a wire rack and allow to cool fully before slicing.
• Assemble the cake: Whip the double cream with icing sugar until soft peaks form. Slice the sponge in half horizontally, spread with jam, then cream. Sandwich together and dust with icing sugar to finish.

Tips

Why did my genoise not rise properly?

The eggs may not have been whisked enough. The mixture should be very thick and airy before folding in the flour.

How do I stop the sponge from sinking?

Avoid opening the oven door during baking and make sure the flour is folded in gently without overmixing.

Can I make this cake in advance?

Yes, the unfilled sponge can be baked a day ahead, wrapped well, and assembled just before serving.

Serving Suggestions

• Serve with fresh berries and extra cream
• Fill with lemon curd for a sharper flavour
• Layer with chocolate ganache for a richer dessert

Storage

Room temperature

The unfilled sponge keeps well for up to 24 hours when wrapped tightly and stored in a cool place.

Refrigerator

Once filled, store the cake in the fridge and consume within 2 days for best texture and flavour.

Freezing

The plain sponge can be frozen for up to 3 months. Wrap in cling film and foil, then defrost at room temperature before filling.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 38g
• Protein: 7g
• Fat: 15g
• Saturated fat: 9g
• Sodium: 95mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Genoise Sponge Cake

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A light and airy genoise sponge cake inspired by James Martin, layered with jam and softly whipped cream.

Ingredients

• 4 large eggs

• 120g caster sugar

• 120g plain flour

• 40g unsalted butter, melted

• 1 tsp vanilla extract

• 200ml double cream

• 2 tbsp icing sugar

• 4 tbsp jam

• Icing sugar, for dusting

• Butter and parchment for tin

Directions

• Preheat oven and prepare tin.
• Whisk eggs and sugar over gentle heat.
• Whip until thick and pale.
• Fold in flour carefully.
• Fold in butter and vanilla.
• Bake until golden and risen.
• Cool completely on a wire rack.
• Fill with jam and whipped cream.

Notes

• Use room temperature eggs for best volume.
• Fold gently to keep the sponge light.
• Do not overbake or the cake will dry out.