Another recipe is being added today. I am going to add my Vanilla génoise cake. This cake has proved to be very popular on Pinterest but I have still not put it on Yummly. I love this cake as it is so light and airy. It is the technique used for making the cake that is the important part but it isn’t that difficult to do but is very unusual. If followed correctly the end result is very more-ish and the cake will be an instant hit with your guests. I never made any génoise sponge cakes for the market as the main problem with these types of cakes is the shelf life. For a cake that has no fat in it the shelf life is non existent and by day two you can tell that the cake is starting to stale in comparison with a standard cake. Maybe it is a cake I should have tried to sell at the market but with a shorter shelf life.
[lt_recipe name=”Vanilla Genoise Sponge” servings=”8″ prep_time=”15M” cook_time=”15M” total_time=”30M” difficulty=”Intermediate” summary=”It is important to ensure the boiling water in the pan does not touch the glass bowl or else the eggs may cook. Nutritionally, one slice contains 146 calories, 1.2g total fat (2% daily total fat), 31.3g total carbohydrate (11% daily total carbohydrate), 0.4g fibre (1% daily fibre) (based on a 2000 calorie diet).” print=”yes” image=”https://www.love-to-bake.uk/wp-content/uploads/2018/10/genoise1.jpeg” ingredients=”125g caster sugar;115g plain flour;2 eggs;Jam for filling. ;Caster sugar for decorating.” ]Preheat oven to gas4.;Line two 7 inch sandwich tins.;Over a pan of boiling water whisk together the sugar and eggs until a trail is left in the mixture when the whisk is switched off. The mixture will change colour.;Remove from the heat and carefully fold in the sieved flour.;Transfer to the tins.;Bake for 15 minutes till golden and firm to the touch.;Leave to cool before sandwiching together with the jam.;Dust with caster sugar.[/lt_recipe]
This sponge can be made extra special with a little bit of fresh whipped cream and some fresh berries as I have done in the past. It takes the sponge cake to a whole new level which will be much appreciated I am sure.
Other ways to change this recipe would be to make a chocolate sponge by adding cocoa into the recipe. This sponge could then be sandwiched together with cherry pie filling, lashings of fresh whipped cream and chocolate shavings. This would make a delicious Blackforest Gateau which would be a real treat for the family. I may have to try this recipe myself and let you know how it turns out.
Back to the website, social media and other computer bits I go. Hope you enjoy this recipe as much as I do.