Genoise Sponge

Genoise is a light sponge cake that takes its name from the Italian city of Genoa.

This is made of eggs and sugar whisked over heat until thick, then cooled and combined with flour and melted butter. It can be enriched with ground almonds or crystallised (candied) fruits and flavoured with liqueur, the rind (zest) or citrus fruits or vanilla.

Genoise sponge is the basis of many filled cakes. Cut into two or more layers which may be covered with jam, cream or fruit puree, it is coated, iced (frosted) and decorated as required.


INGREDIENTS

SPONGE
5 eggs
250g caster sugar
250g plain flour
25g butter
2g vanilla essence

FILLING
200ml stock syrup
120g strawberry jam
700ml Chantilly cream


METHOD

1. Over a warm bain marie, whisk the eggs until double in volume. Slowly whisk in the sugar. Keep checking the temperature of the mixture to ensure not heating over body temperature.
2. Continue whisking to the ribbon stage (the mix should hold its shape for a few seconds when dropped back into the mixture).
3. Gently fold in half of the sieved flour. Gently fold in the second half of the flour and the melted butter. Pour gently into an 8" silicone lined cake ring on a flat tray also lined with silicon paper.
4. Cook at 190'c for approximately 30 minutes. To check if cooked, use a small sharp knife into the centre of the sponge and see if it retracts clean of cake mixture. Chill on a cooling rack.
5. To decorate the cake, cut into three equal slices. Place the first slice on a 9" cake card and soak with vanilla syrup. Spread a thin layer of jam followed by a thin layer of Chantilly cream. Place the next layer of sponge on and repeat. Place the last slide of sponge on and soak with vanilla syrup.
6. Mask the cake with cream ensuring a straight edge on top. Cover the sides of cream with toasted almonds. 
7. Portion the top of the cake with the back of a knife and pipe on each portion a rosette of cream.