Spanish Recipes Recipes from Spain Spnish Cuisine

Bizcocho Genovesa

Bizcocho Genovesa are delicate golden brown sponge fingers. In Spain, sponge fingers are served with “natillas” (soft custard) and provide the base for “torta moca” (mocha layer cake).


• 1 oz. butter, softened
• 1 oz. flour
• 2 eggs
• 5 egg yolks
• 4 oz. sugar
• 4 oz. plain flour, sifted
• 1 tsp. baking powder
• ½ tsp. vanilla essence
• ¼ tsp. finely grated lemon rind
• 3 ½ oz. icing sugar, sifted


1. Preheat the oven to 450°F. Grease the bottom and sides of two 12 mould sponge finger tins or 2 large baking sheets with the softened butter, using a pastry brush or kitchen paper.

2. Sprinkle the ounce of flour into the tins and tip them from side to side to spread evenly. Then invert the tins and rap them sharply on a table to remove excess flour.

3. Warm a large mixing bowl in hot water and dry it quickly but thoroughly. Drop in the eggs and egg yolks, add the sugar and beat with a whisk or a rotary beater until the mixture is thick, pale yellow and has almost tripled in volume. With an electric mixer, this will take 10 – 15 minutes, with a whisk or rotary beater, it may take as long as 25 – 30 minutes.

4. Sift the flour and baking powder over the eggs a little at a time, thoroughly but gently folding them together with a rubber spatula as you proceed. When all the flour has been absorbed fold in the vanilla and lemon rind.

5. Scoop the batter into a large pastry bag fitted with a ½ inch plain tip attached and pipe it into the moulds or onto baking sheets in strips of about 3 ½ inches long and 2 inches apart.

6. Sprinkle the sponge fingers evenly with the icing sugar and bake in the centre and upper part of the oven for about 5 minutes until the sponge fingers are a delicate golden colour and slightly crusty on top.

7. Gently transfer the sponge fingers to cake racks to cool, using a palette knife.
                                                                                     (makes about 24 4-inch sponge fingers)

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