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.

Why would you make a Genoise sponge when regular types are easier? It might seem like all that whisking is a bit more hassle ...

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 ...

Ever wished you could make that cake recipe just a little bigger or smaller for the tins you have? Or know how much icing to cover a batch of cupcakes? Or how much fondant icing you need to cover ...

The Victoria Sponge is a two-layer cake filled with jam and cream that was a 19th-Century favourite of Queen Victoria. The American chef, author and food stylist Claire Ptak uses brown sugar ...