Genoise sponge cake with berries
3 Reviews
About the bake
This genoise sponge cake will make a beautiful centre piece for any dinner party and is delightful serve as a celebration cake on a special occasion. This recipe was created by Eric Lanlard and feature in the first series of Baking Mad with Eric Lanlard on Channel 4.
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4) and line, grease and dust two 22cm cake tins with flour.
Step 2
Put the sugar and eggs in a heat proof bowl and place over a bowl of simmering water. Beat them together until hot in temperature then whisk the hot mixture in a mixer at full speed for 10 minutes until the mixture doubles in volume and creates a "ribbon" effect when dripping from the whisk.
Step 3
Sift in the flour and fold it gently into the mixture with a large metal spoon. Add the melted butter to the batter, being careful not to overmix at this stage as this will prevent the cake rising well.
Step 4
Divide the mixture between the two tins and bake for 30 minutes or until a skewer comes out clean.
Step 5
Leave in the tin for 10 minutes and then turn out on a wire rack to cool.
Step 6
Once ready to serve, slice the cakes in half into two thin layers for each sandwich, making a total of four layers. Then layer each sandwich with fresh whipped cream and berries. Decorate the top with more berries and a dusting of icing sugar.
Ingredients
For the sponge
- 250gBillington's Unrefined Golden Caster Sugar
- 8Egg(s) (free range) (medium)
- 250gAllinson's Plain White Flour
- 50gButter (unsalted) (melted)
For the filling
- 500mlDouble cream (whipped)
- Berries (fresh) (assorted)
- Icing sugar (to dust)