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Genoise Sponge Cake Mary Berry. Brush 2 x 20cm cake tins with melted butter line the bases with baking paper then dust well with flour tipping out any excess. Cook 15 minutes on Gas 56 400F200C180c fan.
To make the sponge, add the granulated sugar and soften butter to a bowl, and beat well with a hand mixer until creamy. Add the eggs and mix again, then add the flour, vanilla extract and baking podwer, and mix to get a smooth batter. Butter and flour two cake tins (19 cm, 7.48 inches), and divide the batter evenly between the tins.
Mary Berry’s chocolate cake is the ultimate treat, with a rich chocolate sponge covered in ganache. This easy-to-make and deliciously moist chocolate cake is our go-to recipe for any special occasion.
It’s a well-known fact that I am a big fan of Mary Berry’s desserts, they really are the very best when it comes to baking a traditional British dessert. From Lemon Drizzle Cake , to Victoria Sponge Cake, or Coffee and Walnut Cake, there is always a great treat to bake from her fabulous recipes.
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