First, Mary preheats her oven to 180°C (160°C fan)/350°F/gas mark 4, then she greases and lines two cake tins. After that, ...

Genoise cake is a type of Italian sponge cake that is light, airy, and slightly dry, with a firm texture, as it uses whipped eggs alone to leaven the cake - no baking powder or bicarbonate of soda.

In fact, her Genoise sponge cake recipe only requires four basic ingredients. She uses flour, eggs, sugar and butter to whip up the centuries-old classic, though she also says you can optionally ...

But like making Italian or Swiss meringue over the French kind, the incorporated sugar that’s bound to egg whites means Genoise sponges, and stay fresh for a shorter amount of time, than Victorian ...

The sweet section of the menu is where the festive theme really shines: Santa's hat is a chestnut sponge with chestnut ... created with whipped ganache, cocoa genoise and morello cherry confit.