If you’re craving a cake that’s light as air, gently sweet, and perfect for layering, this genoise sponge cake might just become your new favourite. Made without any chemical leavening agents, it relies entirely on well-whipped eggs to create its delicate structure.
In this recipe, I’ve paired the soft sponge with a luscious raspberry cream filling and finished it off with rosette piping and fresh raspberries on top. It’s the kind of cake that feels special enough for celebrations, yet simple and cozy enough to make on a weekend.
Let me show you how to make it from start to finish — with tips to help you succeed every step of the way.
Why I Love this Genoise Sponge Cake with Raspberry Cream Recipe
- The Texture Is Dreamy: The sponge is light, airy, and delicately soft—it practically melts in your mouth!
- Fresh, Fruity Flavour: The raspberry whipped cream is tangy, sweet, and refreshing—it balances the cake perfectly.
- Not Too Sweet: It’s just the right level of sweetness, making it a great choice for those who prefer lighter desserts.
- Elegant Yet Simple: It looks impressive but doesn’t require fancy techniques—just care and patience.
- Versatile for Any Occasion: Whether it’s a birthday, tea party, or just a weekend treat, this cake fits the mood.
- A Beautiful Contrast: The soft sponge and juicy raspberries create a beautiful texture contrast in every bite.
- Perfect for Summer: It’s light and fruit-forward, which makes it a go-to dessert during berry season.
This cake holds a special place in my heart — there’s something so satisfying about the soft, airy texture of the genoise paired with the light, fruity raspberry cream. It’s elegant yet simple, and every bite feels like a little celebration. I love how it’s not overly sweet, just beautifully balanced. If you’re looking for a dessert that feels impressive but is still approachable, I really hope you give this one a try—you might just fall in love with it like I did.
Check Out the Video Tutorial
My Go-To Favourites
7-inch Baking Pan with Loose Base
Buy Now →
Buy Now → 
Buy Now → 
Buy Now → How to Make this Genoise Sponge Cake
Here are some key tips for making the genoise sponge cake ! Be sure to scroll down to the printable recipe card for the ingredient amounts and watch my step-by-step video tutorial for a complete guide to learn how to make this sponge cake.
- Sift the flour and salt onto a piece of parchment paper.
- It is easy for handling of dry ingredients later.
- Melt the butter in the hot water.
- Mix in the milk and vanilla extract. Allow to cool and set aside.
- In a mixing bowl, combine eggs and sugar.
- Whisk briefly until combined.
- Place over a saucepan of simmering water and whisk.
- Keep whisking until the mixture is warm to the touch and the sugar is fully dissolved.
- Remove from heat and pour into the mixing bowl of a stand mixer.
- Attach the whisk attachment.
- Whisk on high speed until pale, thick, and has tripled in volume.
- Keep whisking until the mixture reaches ribbon stage. It takes around 10 – 12 minutes. Once it reaches the ribbon stage, whisk on low speed for about 1 – 2 minutes to smooth out the mixture and reduce air bubbles.
- Sift in the dry ingredient mix in a few batches.
- Gently fold with a whisk until just combined.
- Continue to sift in the dry ingredients.
- Fold in the dry ingredients using a whisk.
- Scoop a small amount of the yolk mixture into the cooled melted butter mixture.
- Give it a good stir.
- Drizzle it back to the yolk batter.
- Fold gently until well incorporated, trying not to deflate the batter.
- Grease and line the bottom of a 7-inch baking pan with a loose bottom, leaving the sides un-greased.
- Pour the batter into the prepared pan. Bake immediately for 40 – 45 minutes, or until golden and a skewer inserted comes out clean.
- Once the cake is out of the oven, let it sit in the baking pan for around 5 minutes.
- Run a palette knife around the edges of the pan and un-mould the cake. Peel off the parchment paper.
- Let it cool completely on a wire rack.
- Once cooled, cut the cake into 2 layers, ideally using a cake leveller.
- To make sure I cut right through the middle, I ended up stacking two chopping boards to raise the height when slicing the cake.
- Now that we have two even layers, it’s best to assemble the cake as soon as you can to keep them from drying out.
Tips for Making the BEST Genoise Sponge Cake
- Warm the Eggs and Sugar Gently: Whisk the eggs and sugar over a bain-marie (hot water bath) until just warm to the touch. This helps achieve maximum volume when whipping.
- Whip to Ribbon Stage: Beat the eggs and sugar until thick, pale, and the batter falls in ribbons that sit on the surface briefly. This structure is key to a fluffy sponge.
- Sift the Dry Ingredients Twice: Sift the dry ingredients at least twice. This aerates the flour and helps it fold more easily into the batter without clumps, keeping the sponge light and lump-free.
- Fold Gently But Thoroughly: Use a whisk to fold in the flour and melted butter. Keep the motion light and gentle to preserve the volume—don’t over mix!
- Add Melted Butter Correctly: Temper the melted butter by mixing a small portion of the batter into it first, then fold it back in. This helps it incorporate smoothly without deflating the batter.
- Don’t Let the Batter Sit: Pour it into the prepared pan immediately after mixing. Genoise batter loses volume quickly if left sitting.
- No Greasing the Sides: Only line the bottom of the pan. Leaving the sides un-greased helps the cake cling and rise taller without collapsing.
- Tap the Pan Before Baking: Gently tap the pan on the counter to pop large air bubbles for a more even crumb.
- Bake Right Away: Preheat your oven and bake as soon as the batter is ready. Timing and temperature consistency are important for structure.
How to Serve this Genoise Sponge Cake with Raspberry Cream
- Fresh from the Fridge (but not too cold): Chill the assembled cake for a couple of hours, then bring it out 10–15 minutes before serving, so the cream softens slightly and the flavours come through better.
- Pair with Tea or Coffee: This cake goes beautifully with a cup of Earl Grey, chamomile, or freshly brewed coffee, especially at a tea party or brunch.
- Add a Dollop of Whipped Cream (Optional): For extra indulgence, serve each slice with a small dollop of lightly sweetened whipped cream on the side. You can even fold in a bit of raspberry purée for a flavoured twist.
How to Store this Genoise Sponge Cake
- Refrigerate the Assembled Cake: Because of the whipped cream and fresh raspberries, the fully assembled cake should be stored in the fridge. Place it in an airtight container or cover it gently with plastic wrap to prevent it from drying out.
- Best Enjoyed Within 1–2 Days: For the best texture and flavour, enjoy the cake within 1–2 days. The sponge will stay soft, and the cream will still be fresh.
- Chill Before Slicing: If the cake has been sitting out, chill it for 15–30 minutes before slicing—it helps firm up the whipped cream for cleaner cuts.
- Storing Unassembled Sponge: If you want to make the sponge ahead of time, wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 1 day or in the fridge for up to 3 days. You can also freeze it for up to 1 month—just thaw in the fridge before using.
- Avoid Freezing Assembled Cake: The whipped cream and fresh raspberries don’t freeze well. For best results, only freeze the sponge, not the filled cake.
Frequently Asked Questions
Yes! You can bake the sponge a day ahead. Once completely cooled, wrap it tightly in plastic wrap and store it at room temperature or in the fridge. You can also freeze it for up to a month—just thaw it in the fridge before using.
It’s best to use fresh raspberries for the whipped cream, as frozen berries tend to release too much moisture and can make the cream watery.
A flat genoise often means the eggs weren’t whipped enough or were over mixed with the flour. Make sure your egg mixture is thick and pale, and fold the dry ingredients gently to keep the batter airy.
Yes, you can substitute cake flour by using a mix of plain flour and cornstarch (e.g. 90g flour + 10g cornstarch per 100g cake flour).
It’s best eaten within 1–2 days. After that, the whipped cream may start to lose its texture, and the sponge might absorb too much moisture.
Definitely! Strawberries, blueberries, or even finely chopped peaches work well—just make sure the fruit isn’t too wet or juicy.
More Cake Recipes You Might Like
Did You Make this Recipe?
Let me know if you try out this recipe – I love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below!
Genoise Sponge Cake with Raspberry Cream
- Prep Time: 30 mins
- Cool Time: 1 hour
- Cook Time: 40 mins
- Total Time: 2 hours 10 mins
- Yield: 7-inch 2-layered cake 1x
- Category: Cake, Desserts, Afternoon Tea
- Method: Bake
- Cuisine: French, Italian
Description
This Genoise Sponge Cake features a soft and delicate texture, layered with a lightly sweetened whipped raspberry cream and topped with bursting fresh raspberries; it’s a simple, but pretty and elegant, dessert that balances texture and flavour to perfection.
Ingredients
For the Sponge Cake Batter
- 150 g cake flour
- 100 g caster sugar
- 5 eggs
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 50 g unsalted butter, melted and cooled
- 20 g milk
For the Filling
- 2 tbsp raspberry conserve
- 300 ml double cream
- 150 g fresh raspberries
- 30 g icing sugar
- 1 tsp vanilla extract
- A pinch of salt
For the Decoration
- 100 g fresh raspberries
- Icing sugar for dusting
- Mint leaves
Instructions
Preparation
- Preheat your oven to 160°C (325°F). Grease and line the bottom of a 7-inch baking pan with a loose bottom, leaving the sides ungreased.
- Sift the flour and salt onto a piece of parchment (suggested for easy handling of dry ingredients).
- Melt the butter, mix in milk and vanilla extract. Allow to cool and set aside.
Make the Genoise Sponge
- In a mixing bowl, combine eggs and sugar. Whisk briefly until combined. Place over a saucepan of simmering water and whisk until the mixture is warm to the touch and the sugar is fully dissolved.
- Remove from heat and pour into the mixing bowl of a stand mixer with a whisk attachment. Whisk on high speed until pale, thick, and has tripled in volume (reaches ribbon stage). It takes around 10 – 12 minutes.
- Once it reaches the ribbon stage, whisk on low speed for about 1 – 2 minutes to smooth out the mixture and reduce air bubbles.
- Sift in the dry ingredient mix in a few batches. Gently fold with a whisk until just combined. Continue to sift and fold in the remaining dry ingredients.
- Scoop a small amount of the yolk mixture into the cooled melted butter mixture. Give it a good stir.
- Drizzle it back to the yolk batter. Fold gently until well incorporated, trying not to deflate the batter.
- Pour the batter into the prepared pan and bake immediately for 40 – 45 minutes, or until golden and a skewer inserted comes out clean.
- Once the cake is out of the oven, let it sit in the baking pan for around 5 minutes. Run a palette knife around the edges of the pan and unmold the cake. Peel off the parchment paper and let it cool completely on a wire rack.
- Once cooled, cut the cake into 2 layers, ideally using a cake leveller.
Make the Raspberry Cream
- In a small bowl, mix icing sugar with a pinch of salt.
- Pour chilled double cream and vanilla extract into a large chilled mixing bowl. Add the icing sugar mixture and whisk on medium speed until soft peaks form.
- Add the fresh raspberries and continue mixing on medium speed until stiff peaks form. The raspberries will break into small pieces, creating a creamy mixture with a still visible fruit context (i.e. not completely mashed and blended).
Assemble the Cake
- Place the bottom layer of the sponge on a serving plate.
- Spread the raspberry conserve over the layer. Add the raspberry whipped cream evenly over the layer.
- Place the second sponge layer on top and cover the cake with a generous amount of cream.
- Smooth the surface then chill the cake for around 30 minutes to set.
- Pipe rosettes on top and garnish with fresh raspberries and mint leaves.
- Finally, dust lightly with icing sugar (optional).
Chill and Serve
- Cover the cake and refrigerate until ready to serve.
- Enjoy chilled for the best texture and flavour.
Notes
- Be sure to check out my video tutorial to see how easy this is to make.
- Feel free to decorate the cake as you desire – any way you choose, it will look pretty in pink.
- Use a cake leveller or serrated knife to cut even layers.
- If your sponge is tall, stack chopping boards to raise the height for easier slicing with a leveller.
- For extra stability, chill the whipped cream slightly before assembling.
Final Thoughts
This genoise sponge cake with raspberry cream is one of those bakes that feels special from the very first bite — light as air, gently sweet, and layered with a tangy cream that balances it all out. It’s elegant yet comforting, and perfect for any occasion, whether you’re celebrating or just treating yourself.
I hope this recipe inspires you to try it at home and enjoy the simple joy of baking something beautiful.
Thanks for joining me in the kitchen today. Hope you’ll love this and keep baking! 💛
