Triple Berry Genoise Sponge Cake with Strawberry Cream

The article you provided outlines a step-by-step method for making a delicious berry cream cake. Here’s a more detailed breakdown:

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


  • Melted butter, for greasing
  • Baking paper
  • Flour, for dusting
  • 200g caster sugar
  • 4 large eggs
  • 200g unsalted butter, melted and cooled slightly
  • 200g self-raising flour
  • Pinch of salt
  • 300ml double cream
  • 400g mixed berries (strawberries, blueberries, raspberries), washed and hulled
  • 1 tbsp sugar
  • Icing sugar, for dusting


  1. Prepare Cake Tins: Preheat your oven to 190°C/170°C fan/gas mark 5. Brush two 20cm cake tins with melted butter, then line the bases with baking paper. Dust the tins with flour, tapping out any excess. Set aside.
  2. Prepare Batter: In a large heatproof bowl, combine the caster sugar and eggs. Place the bowl over a pan of barely simmering water, creating a double boiler. Whisk the mixture using an electric hand whisk for approximately 7 minutes or until the mixture becomes pale and has tripled in volume.
  3. Incorporate Butter: Remove the bowl from the heat. Slowly pour in the melted butter, folding it into the egg mixture as you pour until well combined.
  4. Fold in Flour: Gently fold the self-raising flour and a pinch of salt into the egg mixture until just incorporated.
  5. Bake Cakes: Divide the batter evenly between the prepared cake tins. Bake in the preheated oven for about 20 minutes or until the cakes are golden and risen. To test for doneness, insert a skewer into the center of the cakes; it should come out clean. Allow the cakes to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
  6. Prepare Berry Cream: While the cakes are cooling, whip the double cream until it just holds its shape. In a blender or food processor, purée about a quarter of the strawberries with 1 tablespoon of sugar until smooth. Fold the strawberry purée into the whipped cream to create a ripple effect.
  7. Assemble Cake: Once the cakes have cooled completely, use a sharp knife to carefully slice each cake in half horizontally, creating four layers in total. Place one layer of cake on a serving plate and spread a quarter of the strawberry cream mixture on top. Scatter a quarter of the blueberries and raspberries around the edge of the cream. Repeat this process with two more layers of cake.
  8. Final Touches: Place the final layer of cake on top. Spread the remaining cream mixture over the cake, covering the top evenly. Arrange the remaining blueberries and raspberries around the edge of the cake, and pile the strawberries in the center. Just before serving, dust the top of the cake with icing sugar for a decorative finish.

This recipe creates a stunning berry cream cake that’s perfect for any occasion. Enjoy!

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