Mary Berry, who isn’t afraid of changing up a classic recipe, seems to think the original approach needn’t be tampered with. In fact, her Genoise sponge cake recipe only requires four basic ...

So it’s a good thing Cordon Bleu-trained chef Mary Berry is here ... to achieve a fluffy sponge without using yeast was by betting the bejaysus out of some eggs for a Genoise-style cake.