Genoise sponge recipe | Good Food
Learn how to achieve the perfect genoise sponge with a light, airy texture. Paul Hollywood's stunning layer cake makes the most of summer berries and cream
Ingredients
- 50g butter melted, plus extra for greasing
- 250g plain flour plus extra for dusting
- 250g caster sugar plus 1 tbsp
- 8 medium eggs
- 600ml pot double cream
- 400g punnet strawberries halved
- 180g punnet blueberries
- 150g punnet raspberries
- icing sugar to dust
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