Description
Heavenly genoise sponge brings Italian baking magic to your kitchen with delicate layers of pure elegance. Light, airy perfection awaits you in this classic dessert that whispers culinary sophistication.
Ingredients
Scale
Main Ingredients:
- 8 medium eggs
- 250g plain flour (0.55 pounds, 8.82 ounces)
- 250g caster sugar (0.55 pounds, 8.82 ounces)
- 50g butter (0.11 pounds, 1.76 ounces)
Cream and Fruit:
- 600 milliliters double cream (20.29 fluid ounces)
- 400g strawberries (0.88 pounds, 14.11 ounces)
- 180g blueberries (0.40 pounds, 6.35 ounces)
- 150g raspberries (0.33 pounds, 5.29 ounces)
Additional Ingredients:
- 1 tablespoon caster sugar
- icing sugar (for dusting)
- butter (for greasing)
- flour (for dusting)
Instructions
- Prepare baking setup by heating oven to 190C (170C fan) and preparing two 20cm cake tins with grease and parchment lining.
- Create airy egg mixture by whisking eggs and sugar over gentle simmering water until mixture becomes pale and significantly increases in volume, approximately 5-7 minutes.
- Carefully remove egg mixture from heat and gently incorporate melted butter using delicate folding technique to maintain volume.
- Gradually sift flour into egg mixture, folding in small batches to ensure smooth, even incorporation without deflating the mixture.
- Distribute batter evenly between prepared cake tins and bake for 20 minutes until golden and springy to touch, then transfer to cooling rack.
- Prepare strawberry cream by whipping cream to soft peaks and creating strawberry puree by blending fresh strawberries with sugar until smooth.
- Swirl strawberry puree through whipped cream, creating a marbled effect with soft pink tones.
- Slice each cooled sponge horizontally to create four layers, creating alternating pattern of cream and sponge.
- Assemble cake by layering sponge, strawberry cream, and fresh fruit pieces, building height and texture.
- Complete presentation by positioning final sponge layer on top, generously covering with remaining strawberry cream and decorative fresh berries.
- Finish with delicate dusting of icing sugar for elegant, refined appearance.
Notes
- Bring eggs to room temperature for optimal volume when whisking, ensuring a light and airy sponge texture.
- Use clarified butter or ghee for a cleaner flavor and smoother incorporation into the delicate batter.
- Carefully fold flour with a wide spatula to maintain the air bubbles, preventing a dense cake result.
- Adapt for gluten-free diets by substituting regular flour with a 1:1 gluten-free flour blend, maintaining the same gentle folding technique.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 392
- Sugar: 29 g
- Sodium: 4 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 160 mg