Desserts
ChefAlisar Rajab
Genoise Sponge Cake
Genoise sponge cake — a cream-and-fruit filled cake. Can be made plain or chocolate. Loved by everyone and perfect for any occasion.
Genoise sponge cake.. for the sweetest occasions..
Ingredients
Start here, then move straight into the method.
- 6 eggs
- 1 cup sugar
- 1½ cups flour
- 1 medium spoon baking powder
- vanilla
- lemon zest (optional)
- 1 can canned fruit
- ready whipped cream or previously prepared whipped cream
- Note
- You can add cocoa if you want a chocolate cake — remove two spoonfuls of flour from the recipe and replace them with cocoa powder.
- For more desserts you will love, try: Basbousa with Toffee
- For more wonderful cakes click: Oreo Cheesecake
Method
Follow the cooking sequence without leaving the page.
- Beat the eggs until they thicken, double in volume and turn a pale color
- Add the vanilla and lemon zest, then the sugar, and continue beating
- Add the flour and baking powder and fold gently with a spoon or a whisk from bottom to top until the mixture is airy
- Pour the genoise batter into a pan greased with a little butter and dusted with flour
- Bake in the oven at 180°C for 15 minutesTimers: 15 min
- Remove the cake from the oven and let it cool to room temperature
- Slice it horizontally into two equal layers — you can also make two pans to obtain 4 layers, or fill one pan with one and a half measures and divide it into 3 layers
- Brush the layers with the syrup from the canned fruit
- Spread the cream and fruit between the layers and stack them
- Frost the top and sides of the genoise with cream and decorate as desired
- Chill the genoise well in the refrigerator before serving
- Alyasar Rajab
- For more desserts you'll love, here is the following link: Basbousa with Toffee
- For more wonderful cakes click the link: Oreo Cheesecake
Recipe tags
DessertsInternationalVegetarianDairy freeNut free
Notes and serving ideas
- Basbousa with Toffee
- Oreo Cheesecake
