GENOISE WITH FRUIT 'N' CREAM FILLING
Sweet syrup soaks into the tender layers of this sponge cake from our Test Kitchen. Complete the presentation with sweetened cream and assorted fresh berries.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large heat-proof bowl, combine eggs and sugar; place over a large saucepan filled with 1-2 in. of simmering water. Heat over low heat, stirring occasionally, until mixture reaches 110°, about 8-10 minutes. , Remove from the heat; add lemon zest and extract. With a hand mixer, beat on high speed until mixture is lemon-colored and more than doubles in volume. Fold in flour, 1/4 cup at a time. Gently fold in butter. Spread into prepared pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine boiling water and sugar; stir until sugar is dissolved. Stir in cold water and extract. Using a fork, evenly poke 1/2-in.-deep holes in each cake. Spoon sugar syrup over cake surface. , In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla if desired; beat until soft peaks form., Place one cake on a serving platter; spread with half of the whipped cream and top with half of the berries. Repeat layers. Store in the refrigerator.
Nutrition Facts : Calories 323 calories, Fat 18g fat (10g saturated fat), Cholesterol 154mg cholesterol, Sodium 117mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
JULIA CHILD'S GENOISE CAKE
Steps:
- Brown butter in a saucepan, remove from heat to cool. Preheat oven to 325. Prepare 8x 2 pan--square or round. Butter, place parchment in bottom, butter the parchment. Whisk four eggs with sugar and vanilla over hot water until the mixture is warm to your finger. (The water in the bottom of the double boiler should not be boiling.) The mixture should be warm and foamy, not thick. Then place bowl beneath a stand mixer; mix 5-6 minutes until the mixture makes the ribbon. Next, alternately add the sifted flour and tepid butter to the batter, constantly and gently folding, taking care not to deflate the batter. Do not add the residual leavings of butter. Pour batter into the prepared pan, smooth with a spatula, and bake at 325 for 35-45 minutes. Cake is done when it rises and doubles, and springs back when you touch it. Cool 10 minutes, remove pan. When completely cool, cover. Can be frozen.
LEMON GENOISE CAKE
I needed an egg-free lemon cake recipe for Easter this year. I found a vegan one on this site, but since I just needed it to be egg-free, I added the dairy back in. I am really pleased with how this turned out.
Provided by MsLizze
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 15
Steps:
- For the cake:.
- Preheat oven to 350°F.
- Grease and flour two 9" round pans.
- Mix the dry ingredients together in a large mixing bowl.
- Add the butter, water, and lemon juice and beat on medium for one minute.
- Add the remaining ingredients and beat on medium for one minute more.
- Pour the batter into the prepared cake pans.
- Bake for about 30 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
- Let the cakes cool thoroughly before filling and frosting.
- For the frosting:.
- Combine the mascarpone cheese, lemon juice, and powdered sugar in a bowl and beat on high until thoroughly combined and medium peaks form.
- Use it to fill and frost the cake.
Nutrition Facts : Calories 3978.9, Fat 79.6, SaturatedFat 48.5, Cholesterol 208.8, Sodium 3820.2, Carbohydrate 792.2, Fiber 7, Sugar 485, Protein 37.2
LEMON SPONGE CAKE
Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 10-12
Number Of Ingredients 11
Steps:
- Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
- Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
- Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
- When you're ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
- To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.
Nutrition Facts : Calories 409 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
PAUL'S GENOISE SPONGE
Make the most of British summer berries by piling them onto a stunning layered sponge
Provided by Paul Hollywood
Categories Afternoon tea, Treat
Time 1h10m
Yield Serves 10
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Brush 2 x 20cm cake tins with melted butter, line the bases with baking paper, then dust well with flour tipping out any excess. Set aside.
- Put the sugar and eggs in a large heatproof bowl, then set it over a pan of barely simmering water. Whisk with an electric hand whisk for about 7 mins or until the mixture is pale and has trebled in volume. Remove from the heat, then slowly pour in the butter folding it in as you pour until it is completely mixed in.
- Gently fold the flour and a pinch of salt into the egg mixture, then pour into your prepared cake tins. Cook for 25 mins until the cake is golden and risen - a skewer pushed into the cake should come out clean. Allow the cakes to cool for a few mins in the tin, then remove and cool completely on a wire rack.
- Meanwhile, whip the cream until it just holds its shape, then set aside. Whizz about a quarter of the strawberries with 1 tbsp sugar until smooth, then fold this purée through the cream so you get a ripple effect.
- To assemble the cakes, cut each one in half horizontally. Put one sponge on a serving plate, spread a quarter of the cream mix on top, then dot a quarter of the blueberries and raspberries around the edge. Repeat this step two more times, put the last layer of cake on top (save a top half of cake for the top layer), spread the remaining cream over, then put the blueberries and raspberries around the edge and pile the strawberries in the centre. Dust with icing sugar just before you serve.
Nutrition Facts : Calories 621 calories, Fat 42 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.26 milligram of sodium
VEGAN LEMON GENOISE CAKE
I made this cake for my friends wedding last summer. Many of the guests (non-vegans) at the wedding were worried how the cake would taste. Everyone loved it! The Bride found the recipe somewhere online and we played with it. I tripled this recipe to make this for the wedding ( two 10 inch round cakes and two 8 inch round cakes) You could use my Easy Buttercream Icing # 425083, to ice the cake, but we used my Macadamia Nut Butter Buttercream Icing #425225. To make either of these icings vegan, just leave out the meringue powder. To fill the middle of the layers we used my Vegan Lemon Curd #425233.
Provided by CupcakeAngel
Categories Dessert
Time 50m
Yield 2 8 inch cakes, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Prepare the pans by greasing with margarine and dusting with flour.
- Mix the dry ingredients together with a whisk in a large mixing bowl.
- Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
- Add the remaining ingredients and beat one more minute.
- Divide equally between the cake pans.
- Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
- Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
- To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
- When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
- Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.
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