Genoise with Fruit 'n' Cream Filling |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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. Ingredients:
6 eggs, lightly beaten |
1 cup sugar |
1 teaspoon grated lemon peel |
1 teaspoon lemon extract |
1 cup king arthur unbleached all-purpose flour |
1/2 cup butter, melted and cooled |
sugar syrup: |
3 tablespoons boiling water |
2 tablespoons sugar |
1/4 cup cold water |
1-1/2 teaspoons lemon extract |
filling: |
1 cup heavy whipping cream |
1/2 cup confectioners' sugar |
1 teaspoon vanilla extract, optional |
3 cups mixed fresh berries |
Directions:
1. 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.
2. Remove from the heat; add lemon peel 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.
3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. 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.
5. In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla if desired; beat until soft peaks form.
6. 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. Yield: 10-12 servings.
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