Classy Genoise with Mascarpone Frosting

"Genoise is my favourite type of sponge, being authentically spongey – you can cut it in layers with a thread because it just springs right back. It’s light and fluffy like a patisserie cloud but not dry, lasts well, takes on any fillings you wish for and comes in a plain or chocolate version. Mind you, it’s intricate to make, occasionally will collapse and you have to treat it with respect because it’s a grown-up cake. The filling is just in the middle, only icing sugar dusting on top (to cover up potential cracks). It’s mascarpone and double cream stuff, with seasonal fruit. Blueberries are not awfully fragrant or flavoursome but they don’t make the filling soggy. Raspberries good but you must eat the cake on the day or it will swim. Passion fruit awesome, but I have some passion fruit objectors here so no go. Isn’t it a pain how you try to please all the people all the time?"

Preparation Time40 min

Cooking Time30 min