French · Dessert
Classic French Génoise Layer Cake
A delicate French génoise built the classic way: whole eggs and sugar whipped over gentle heat until airy, folded with flour and a touch of melted butter, then split, soaked with syrup and layered with lightly sweetened whipped cream and fresh strawberries.
$1
30 minsPrep
19 minsCook
64 minsTotal
HardLevel
Nutrition per serving
391Calories
6gProtein
21gFat
44.3gCarbs
28.9gSugar
0.7gFiber
93mgSodium
162mgChol
12.1gSat Fat
108mgPotassium
40mgCalcium
1.5mgIron
0.3mcgVitamin B12
10.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Darjeeling Tea
local
Champagne
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Heat oven to 180°C (160°C fan) and butter and line a 10cm round cake tin with parchment.
2
Whisk eggs and 38g sugar in a stand mixer bowl set over barely simmering water until just warm to the touch, then remove and whip on high until tripled in volume and the ribbon holds for several seconds.
3
Sift the cake flour over the whipped egg mixture in two additions, folding gently with a spatula to keep as much air in as possible.
4
Take a spoonful of the batter and stir it into the melted butter and vanilla to loosen it, then fold this mixture back into the main batter.
5
Pour into the prepared tin and bake for 18-20 minutes until golden and springy to the touch.
6
Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
7
Warm the water with 10g sugar until dissolved to make a light soaking syrup, then cool.
8
Once cool, slice the sponge horizontally into two even layers and brush the cut sides with the sugar syrup.
9
Whip the cream with 6g sugar to soft peaks and spread over the bottom layer, then scatter over half the sliced strawberries.
10
Place the second sponge layer on top, pressing down gently, and finish with the remaining strawberries arranged on the cut surface before slicing to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Egg, room temperature
- 38g38g Sugar White
- 38g38g Cake Flour, sifted
- 12g12g Butter, melted and cooled
- 2g2g Vanilla Extract
- 15g15g Water, warmed, for sugar syrup
- 10g10g Sugar White, for soaking syrup
- 55g55g Heavy Cream, whipped to soft peaks, 1
- 6g6g Sugar White, for whipped cream, 1
- 35g35g Strawberry, hulled and sliced, 1
