Mary Berry, who isn’t afraid of changing up a classic recipe, seems to think the original approach needn’t be tampered with.

The ice cream is sandwiched in a light Genoise sponge and the sides coated in crushed biscuits. Start by making the cake. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a ...

Traditionally, a Fraisier cake is a classic French sweet, made with two layers of Genoise sponge ... his easy method - although the recipe (and shop-bought sponge) would probably not fly on ...

This French classic typically consists of two layers of Genoise sponge, simple syrup, Creme Mousseline, and fresh strawberries. However, Paul's version is more accessible, calling for cream ...