Name: Genoise sponge cake recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6-8
Ingredients: 100g butter; 6 eggs; 200g caster sugar; 300g (2 cups) plain flour, sifted; Icing sugar, to dust; 300ml thickened cream; 1 tbls caster sugar; ½ cup strawberry jam; 200g punnet fresh strawberries, hulled and sliced

by Tiffany Page Last updated on 05/28/2021

Get the best of both worlds with this delicious genoise sponge cake, with cream and strawberries in between. Make sure to top with icing sugar for an extra sweetener - Tiffany Page

Ingredients

100g butter
6 eggs
200g caster sugar
300g (2 cups) plain flour, sifted
Icing sugar, to dust

Additional serving suggestions

300ml thickened cream
1 tbls caster sugar
½ cup strawberry jam
200g punnet fresh strawberries, hulled and sliced

Method

Step 1

Preheat oven to 170°C fan forced. Grease a 24cm round cake tin and line the base and sides with baking paper or brush with melted butter and dust with flour.
Step 2

Melt butter in a small saucepan over a medium heat, simmering until the milk solids separate from the butter fat and settle at the bottom. Leave to cool completely.
Step 3

Place eggs and sugar in a large metal bowl, placed over a saucepan of simmering water and ensure the base doesn’t touch the water. Beat with electric beaters for 8-10 minutes or until mixture has doubled in volume and a ribbon of mixture drawn in a figure 8 doesn’t sink immediately.
Step 4

Fold through sifted flour and cooled butter, discarding solids at the bottom. Pour into prepared cake tin and bake for 25-28 minutes or until the sponge bounces back to the touch and has slightly drawn away from the sides of the tin. Leave to cool in the tin for 5 minutes before turning onto a wire rack to cool completely.
Step 5

Serve dusted with icing sugar.
Step 6

For additional serving suggestions: Whip cream and sugar in a bowl with a whisk or electric beaters to soft peaks.
Step 7

Cut the sponge in half widthways. Place the bottom slice on a serving plate and spread with jam. Spoon over whipped cream, spreading to the edges and top with sliced strawberries. Place the top slice of cake on top and dust with icing sugar. Cut into thick slices to serve.