A Genoise is a light and airy Italian sponge cake that uses both egg whites and yolks. It is also known as a Geneva cake. Here is my take on how to make the spongy cake with whipped cream and strawberries. Enjoy!
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INGREDIENTS
Eggs 200g | 4 large eggs
Sugar 1 CUP| 110g
Vanilla extract 1 tsp | 4g
Cake flour 1 cup | 120g
Melted unsalted butter 2.5 tbsp | 35g
Milk 1/5 cup | 50ml | 52g
Strawberry 2 Cups 250g Diced
Extra strawberry for topping
Whipped cream (300g whipping cream + 30g sugar)
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TIPS:
Sift the dry ingredients.
Be sure your egg mixture does not exceed 45C. Use a thermometer.
DONT under mix with hand mixer/standmixer. The consistency you want are thick ,foamy, and ribbony (meaning that strands of batter hold shape for a long period of time when lifting up and dropping strands/ribbons of batter back down from spatula/handmixer.) If the ribbons of batter hold shape for at least ~10-12 seconds, then the consistency is good. If the drips of batter sink immediately back into the cake batter mixture, then you need to mix it more. The eggs really need to foam up well or else the cake will come out dense.
Handmix/use stand mixer and mix for at least 8-10 minutes to stabilize the foam.
Don’t over fold the cake batter after handmixing and adding the cake flour, milk and butter. Fold for about 15 gentle strokes and make sure cake flour is well incorporated. Over folding, will cause sponge cake to deflate and be dense.
Use a conventional oven setting.
Don’t open oven door during baking.
Cool on a wire rack before adding whipped cream.
#strawberrycake #spongecake #genoise