GENOISE CAKE

Our family loves genoise cake because it is super light and fluffy. It is made with eggs, sugar, flour, melted butter and vanilla extract. To moisten it, the cake is infused with a delicious vanilla sugar syrup. The amazing part is that no chemical leavener like baking powder or baking soda has been added. The only leavener is AIR. We like it filled with whipped cream and fresh fruits like peaches, kiwis and strawberries.  Those who don’t like sweet desserts, this one is perfect for you as it is not overly sweet. Are you tempted to give it a try?  Let’s get started!

INGREDIENTS FOR GENOISE CAKE

75g cake flour

50g cornflour

125 granulated sugar

6 large eggs

65g unsalted butter

1 teaspoon vanilla extract or almond extract.  

STEP BY STEP INSTRUCTIONS

1. To start, butter an 8 inch round cake pan and line the bottom of the pan with parchment paper. 

2. Then, preheat oven to 160°C

3. On medium-low heat (or you can use a hot water bath) melt the butter and set aside

4. Sift flour and cornflour together  twice and set aside.

5. Now, in the stand mixer bowl whisk egg and sugar.  Then place the egg mixture on a hot water bath and whisk until lukewarm to the touch (the temperature of the mixture should be around 40°C)

   
   

6. Now transfer the bowl to your stand mixer and beat on high speed until the egg mixture has cooled and tripled in volume.The color of the batter will change from yellow to pale yellow.

7. Beat in the vanilla extract.

8. Now it’s time to sift in the flour/corn flour mixture over the whipped egg.  Use a spatula to mix the flour/cornflour in 2 batches and fold them in very carefully using the cut and fold method. Do not overmix because this will reduce the volume of the batter.  Just mix gently until you don’t see any dry ingredients.

9. Then add melted butter to the batter and mix gently.  Again don’t overmix.

10. Transfer batter quickly into the cake pan and tap the pan 2-3 times against the counter to remove any air incorporated into the batter.  

11. Bake at 160°C for around 45 minutes.  You may also notice that the edge of the cake is pulling away from the pan. This is a sign that the cake is almost done at this point.  You can also insert a toothpick into the center of the cake.  If it comes out clean, then it’s done.  Please do not overbake your cakes as this will make them dry. The baking times are just a guideline because most ovens are different. 

12. Allow the cake to cool completely in the pan.

13. To remove the cake from the pan, run a small knife around the edges to release the cake.  

INGREDIENTS FOR SYRUP

The syrup can be prepared a day before and kept refrigerated

• 250ml water

• 4 tablespoons of sugar

• 1 teaspoon of vanilla extract

• Peach syrup from canned peaches

INSTRUCTIONS

1. Place water, sugar and vanilla extract in a saucepan and bring to boil

2. Let mixture boil by stirring occasionally until sugar dissolves.

3. Remove from heat and let cool at room temperature.

4. Add the peach syrup to the sugar syrup and mix well until well combined.  

INGREDIENTS FOR FROSTING

• 500ml whipping cream 

• 2 tablespoons of powdered sugar

• 1 teaspoon of vanilla essence

You may also need some fresh fruits like peaches, kiwis, strawberries and dessicated coconut for decorations.   

INSTRUCTIONS

1. In a bowl of your stand mixer, fitted with a whisk attachment,  whip the heavy cream.  Then gradually add the powdered sugar and the vanilla extract. Whip until soft peaks are formed.

Now it’s time to assemble the cake

1. Using a serrated knife, cut the cake into 2-3 layers depending on your preference. We cut ours into 2 layers.

2. Place one cake layer on a cake circle base (please note that the top of the cake must be face down) and place it on a cake turntable.

3. With a pastry brush,  moisten the cake with the syrup. Then add peach slices and then spread frosting evenly over the cake.

4. Next, add the second layer cake on top of the filling and then press the top of the cake to compact.  Again, brush the top with syrup.

5. Now cover the cake with frosting and smooth the sides of the cake with a spatula.  Decorate with fruits like peaches, kiwis, strawberries or even freshly grated coconut.  Don’t worry if you are not good at frosting.  I’m not either.  Practice makes perfect. Please refer to our instagram video

6. Finally, cover and refrigerate the cake overnight until firm.

The genoise cake is best eaten the next day because the cake has absorbed the syrup.