quad-ticker-0829 Free Shipping on orders over $49* Use code: SHIP4FREE20% Off Annual Tabletop Event* Use code: LABORDAY20% Off Cooks' Tools* Use code: LABORDAYAdditional 20% off Clearance* Use code: LABORDAY
Return to Previous Page

Strawberry Génoise with Whipped Cream

Strawberry Génoise with Whipped Cream
The génoise, a light, elegant sponge cake, is one of the building blocks of French baking, used as a base for both layer cakes and jelly rolls. The successful leavening of the cake depends solely on how much air is whipped into the eggs. Heating the sugar and whole eggs before whipping helps the eggs attain the maximum volume possible, although a slightly denser, still satisfying, version of the cake can be made without this step. Some génoises, such as this recipe, contain a little butter, which tenderizes the crumb.

Ingredients:

For the génoise:

  • 4 eggs
  • 1⁄2 cup granulated sugar
  • 3⁄4 cup cake flour, sifted
  • 3 Tbs. unsalted butter, melted

For the filling and finish:

  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1 tsp. kirsch
  • 2 cups heavy cream
  • 2 tsp. confectioners’ sugar
  • 3 cups strawberries, hulled and cut into
      1⁄2-inch slices, plus 6 strawberries,
      halved lengthwise, for garnish

Directions:

To make the génoise, preheat an oven to 375°F. Line the bottom of a 9-by-3-inch round cake pan with parchment paper.

In the bowl of an electric mixer, whisk together the eggs and granulated sugar by hand until combined. Place the bowl over but not touching simmering water in a saucepan. Gently whisk until the mixture registers 140°F on an instant-read thermometer, about 3 minutes. Put the bowl on the mixer and beat with the whisk on high speed until the mixture is pale and almost tripled in volume, 5 to 8 minutes.

Remove the bowl from the mixer. Sift the flour over the egg mixture in 2 additions and carefully fold in with a large rubber spatula. Fold a large dollop into the melted butter, then fold back into the egg mixture.

Pour the batter into the prepared pan and smooth the top. Bake until the top of the cake is browned, about 20 minutes. Transfer the pan to a wire rack and let cool completely.

Run a table knife around the edge of the pan and invert the cake onto a work surface. Turn the cake right side up, leaving the parchment paper in place. Cut the cake into 2 equal layers. Put the top layer, cut side up, on a serving plate.

To make the filling and finish, in a small saucepan over medium heat, combine the granulated sugar and water. Bring to a boil, stirring occasionally until the sugar dissolves. Remove from the heat and let the sugar syrup cool to room temperature.

In a small bowl, stir together the kirsch and sugar syrup. Brush the cake with about half of the syrup. Whip the cream and confectioners' sugar to soft peaks. Place the sliced strawberries in a bowl. Fold about one-fourth of the cream into the berries. Spread the mixture evenly on top of the cake. Position the remaining cake layer, cut side down, on top. Peel off the paper. Brush with the remaining syrup. Spread the top and sides of the cake with the remaining whipped cream.

Thinly slice 1 strawberry half and place it in the center of the cake. Arrange the remaining halves around the edge of the cake. Refrigerate until ready to serve. Serves 8 to 10.
Adapted from Williams-Sonoma Collection Series, Cake, by Fran Gage (Simon & Schuster, 2003).