Genoise sponge Cake Recipe

Moist, light and delicious genoise sponge cake recipe comes just from the ultra-whipped eggs. Famous all around Europe, especially in France. Genoise sponge can be used for everything from the base of a mousse to a simple jam sponge. Try this 2 layers of genoise that are filled with raspberry, cream and frosted with raspberry coulis.

Genoise Sponge Cake Recipe with Raspberries and Cream by Chef Annabel Langbein

Ingredients:

1. Plain flour – 160 gm
2. Eggs – 6
3. Caster sugar – 200 gm
4. Corn flour – 25 gm
5. Melted butter – 30 gm
6. Whipped cream – 500 ml
7. Sugar syrup – 100 ml
8. Fresh raspberries – 625 gm

Method:

• In a large bowl, add eggs and beat until white and foamy. Gradually add sugar and beat until mixture trebled in size.
• Sift together in a bowl the flour and cornflour and fold in carefully to the egg mixture and lastly fold in the melted butter.
• Pour the mixture into two 8 inches round prepared cake tin and bake in a preheated oven on 170°C/gas mark 3 for 35 minutes or until a stick comes out clean.
• When it’s done, allow to cool for 10 minutes in the tin and then turn out onto a wire rack.
• Once the cakes are cool. Dot the tops of both layers of with sugar syrup and then spread a layer of the whipped cream on the bottom layer before carefully arranging the fresh raspberries in concentric circles on top.
• Cover the raspberries with another layer of cream and then place the top layer on the raspberries. Spread a layer of cream and then place the raspberries carefully on top, again in concentric circles.

For the raspberry coulis or Sauce:

1. Caster sugar – 200 gm
2. Fresh or frozen raspberries – 500 gm

Method:

• Make the coulis or sauce by placing the sugar and raspberries in a blender.
• Blitz with the pulse button then pass through a sieve.
• raspberry coulis or raspberry sauce is ready to serve with Genoise sponge.