Best Genoise With Fruit N Cream Filling Recipes
GENOISE SPONGE CAKE (VIDEO)
This sponge cake recipe by Chef Keiko Ishida is super soft, incredibly moist and cotton fluffy. It makes the perfect tea cake, dusted with icing sugar and served with fresh fruit. It's also an excellent sponge cake base for layering and filling with your favourite creams and fruit.
Provided by Celia Lim
Categories Breakfast Dessert Snacks and Treats Tea
Time 1h15m
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 170°C (338°F) with top and bottom heating mode. Set an oven rack in the lower half of your oven.
- Line the base of a 6 x 3-inch tall round cake pan or 7 x 2.5-inch standard round cake pan with parchment paper. Line the sides with a long strip of parchment paper that sits about 1-inch (2-cm) above the rim. Note: A 6 x 3-inch tall round pan will give you a taller cake as shown in the post.
Nutrition Facts : ServingSize 1 serving, Calories 173 kcal, Carbohydrate 28 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 70 mg, Sodium 29 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 g
GENOISE WITH PASSION FRUIT SWISS MERINGUE BUTTERCREAM
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees with rack set in the lower third. Spray a 9-by-3-inch round baking pan with nonstick cooking spray; line pan with a parchment paper round and spray again. Set aside.
- In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a large bowl, leaving any burned sediment behind; stir in vanilla and keep warm (110 to 120 degrees).
- Lightly whisk together eggs and sugar in the bowl of an electric mixer; set mixer over (but not touching) simmering water and heat, whisking constantly, until lukewarm to the touch. Transfer bowl to electric mixer fitted with the whisk attachment and beat on high speed until light, airy, and quadruple in volume, at least 5 minutes. Whisk 1 cup egg mixture into warm melted butter mixture; set aside.
- Sift together flour and cornstarch. Gently and quickly fold half the flour mixture into remaining egg mixture until all the flour is absorbed. Repeat process with remaining flour mixture. Fold in butter mixture to combine and transfer to prepared baking pan.
- Transfer pan to oven and bake until golden brown and starts to shrink slightly from the sides of the pan, 20 to 30 minutes. If possible, avoid opening the oven door until cake has baked at least 30 minutes, as cake is fragile and may fall. Remove cake from oven and unmold immediately onto a wire rack to cool. Let cool completely before cutting into layers and frosting with buttercream.
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