Gènoise Strawberries & Cream

Name: Gènoise Strawberries & Cream
Yield: To make 1 tin
Cuisine: British
Ingredients: 6 oz Castor Sugar; 6 Eggs; 6 oz Plain Flour; 2 Tsp Vanilla; 200 g sliced Strawberries; 300 ml Double Cream; 1 oz Castor sugar; 1 Tsp Vanilla

Ben & Dad @BenAndDad2017

London

Well it is summer after all and I find fresh cream cakes far better using Gènoise than Victoria sponge mix.

Ben & Dad @BenAndDad2017

London

Well it is summer after all and I find fresh cream cakes far better using Gènoise than Victoria sponge mix.

Saved

Ingredients

To make 1 tin

6 ozCastor Sugar
6Eggs
6 ozPlain Flour
2 TspVanilla
The Filling
200 gsliced Strawberries
300 mlDouble Cream
1 ozCastor sugar
1 TspVanilla
160Preheat oven to

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Steps

1

Put the eggs into a mixing bowl then add the sugar and vanilla and whisk at high speed until the mix becomes almost white and foamy.
2

Sieve the flour and add to the mix, then cut/fold in using a big spoon. Do this as gently as possible so as not to knock the air out. Scoop to the bottom bringing up the flour.
3

Gently pour the mix into a line baking tin and place in the oven, try not to slam the door.
4

After about 20-25 minutes, gently open the oven door and feel the centre, with this sponge it’s the last part to cook.
5

If the sponge is golden brown but not quite cooked, gently place a sheet of foil over the top and continue to cook for another five minutes or you can feel the centre is firm.
6

Remove the sponge from the oven and turn it out onto a cooling rack and allow it to rest for 20 mins.
7

Slice the sponge in half and then fill. I used strawberry compote.
8

Whip the cream at the last minute. Pour in the cream, followed by the vanilla then the sugar. If the sugar goes in first it may not mix as well from the bottom. Whip the cream until hard but spreadable.
9

Apply the cream then the sliced strawberries, reassemble both sponge sections and finish off with dusting the top with icing sugar (optional). As ever, enjoy.