France - Sponge Cake w/ Fruit & Cream

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Sponge Cake w/ Fruit & Cream - Genoise aux Fruits - France

 

Recipe By : The French Recipe Cookbook - Clements & Wolf-Cohen

Serving Size : 6 Preparation Time :0:00

Categories : *Melody Cakes & Frostings

France Fruit & Berries

 

Amount Measure Ingredient -- Preparation Method

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3/4 c flour

pinch salt

4 eggs -- at room temperature

2/3 c superfine sugar

1/2 tsp vanilla -- melted and cooled

For the filling:

1 l fresh strawberries or raspberries

4 tbsps superfine sugar

2 c whipping cream

1 tsp vanilla extract

 

Preheat oven to 350F. Lightly butter 9-inch springform pan or deep cake

pan. Line base with nonstick baking paper and dust lightly with flour.

Sift flour and salt together twice. Half-fill a medium saucepan with hot

water and set over low heat - do not allow the water to boil. Put eggs

in heatproof bowl that just fits into the pan without touching the

water. Using an electric mixture, beat eggs a medium-high speed,

gradually adding the sugar, for 8-10 minutes until the mixture is very

thick and pale and leaves a ribbon trail with beaters are lifted. Remove

the bowl form the pan, add vanilla extract and continue beating until

mixture is cool. Fold the flour mixture in three batches, using a

balloon whisk or metal spoon. Before the third addition of flour, stir a

large spoonful of the mixture into the melted or clarified butter to

lighten it, then fold the butter into the remaining mixture with the

last addition of flour. Work quickly, but gently, so the mixture does

not deflate. Pour into prepared pan smoothing the top so the side are

slightly higher than the center. Bake in the oven form about 25-30

minutes until top of the cake springs bake when touched and edges begins

to shrink away form the side of the pan. Place the cake in its pan on a

wire rack to cool for 5-10 minutes, then invert the cake onto the rack

to cool completely. Peel off the paper carefully. to make the filling

slice the strawberries, place in bowl, sprinkle with 2 tablespoons of

the sugar and set aside. Using an electric mixer or balloon whisk beat

the cream with 2 tablespoon of sugar and the vanilla until it holds soft

peaks. To assemble the cake up to pt 4 hours hours before serving, split

the cake horizontally using a serrated knife. Place the top, cut side up

on a serving plate. Spread with a third of the cream and cover with an

even layer of sliced strawberries. Place bottom half of the cake, cut

side down, on the top of the filling and press lightly. Spread the

remaining cream over the top and sides of the cake. Chill the cake until

ready to serve. Serve the remaining strawberries with cake.

 

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Per serving (excluding unknown items): 376 Calories; 32g Fat (77%

calories from fat); 7g Protein; 15g Carbohydrate; 231mg Cholesterol;

66mg Sodium

 

 

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