Thursday, 6 September 2012

Fresh Fruit & Cream Genoise Sponge Cake - recipe

If you are lucky you can just get one of these gorgeous cakes on the table before the end of the British strawberry season. You need an occasion for a cake like this, and I made this for our Clandestine Cake Club meeting recently. Its made from layers of genoise sponge, which  is quite plain in flavour and can tend to be dryer than other sponges (its egg based not butter based) so much luscious cream and fruit is needed for this kind of cake.

The sponge is made by whisking the eggs and sugar over a ban marie, then plain flour is folded in, much patience is required at the folding stage to make this cake. This recipe is from Eric Lanlard originally and is available on the Baking Mad website.
Ingredients:
8 free range eggs
250g Silver Spoon British caster sugar
50g unsalted butter melted
250g plain white sifted flour
To finish the cake:
750ml double cream
2 punnets strawberries
1 large punnet blueberries
3 tbsp Elderflower presse
Silver Spoon British Icing sugar to dust
Method:
You need to start to make this cake the day before to be able to slice it easily.
1. Pre heat the oven to 180C fan. Grease and line 2 sandwich tins.
2. Place a large pan of water on to boil, when it boils reduce this to a simmer. Place a large mixing bowl over the simmering water (the bowl should not touch the water) in this put the eggs and the caster sugar. Whisk the eggs and sugar with a handheld mixer until the mixture has increased in volume is pale and when the beaters leave ribbons across the batter surface.
3. Add the sifted flour and fold in gently (I did this in stages as if you add ALL the flour at once it tends to sink), add the melted butter at this stage too. You need to make sure all the flour is incorporated gently and avoid knocking air out of the batter.
4. Divide the batter between two sandwich tins. Bake the cakes for about 30 minutes. When cooked leave in the tins for 10 minutes then turn out on a wire rack to cool.
5. Wash and dry the fruit, leave aside enough strawberries and blueberries to decorate the top of the finished cake. With the remaining fruit, slice the strawberries and with about 3/4 of the blueberries put these in a large bowl and add about 3 or 4 tablespoons of Elderflower presse. Cover and leave in the fridge overnight.
6. To assemble the cake firstly whip the double cream until it forms peaks. Slice each layer of the cakes across to finish up with 4 sponge layers. Layer up the cake by sponge, whipped cream, fresh fruit and repeat.
7. To decorate the top layer leave the strawberries whole and place on top of a layer of cream with the whole blueberries. Give a final dusting of  Silver Spoon icing sugar.
Use an electric knife (if you have one) to cut a cake this big and to get a clean slice!

NB. Baking Mad were promoting Silver Spoon British sugar recently in conjunction with Silver Spoon as a provider of the only British sugar. They sent me the two sugars and the plain flour to make this cake, the remaining ingredients I purchased at my own expense.

10 comments:

  1. What a STUNNER!! A towering beauty. A masterpiece in cream and fruit. A supermodel of the cake world. A pity she's not on a plate infront of me now!

    ReplyDelete
  2. this is majestic! Really well done on this! So fresh looking and delicious!

    ReplyDelete
  3. Wow! What a showstopper of a cake! That is a pure masterpiece, reckon you are right and I will need to make this before the end of the season.

    ReplyDelete
  4. AHA! This is EXACTLY the same cake I made for my challenge too Sue!
    http://www.lavenderandlovage.com/2012/07/a-very-big-birthday-cake-with-summer-berries-british-sugar-street-party-recipes.html
    GREAT baking minds think alike eh? I made TWO cakes in the end, one as a birthday cake (as a request) and one to take to a friend's house for dessert! Yours looks absolutely FABULOUS Sue! SO pretty! Karen

    ReplyDelete
  5. You have fantastic recipes here I am happy to be your newest follower! Cant wait to try some of these thank you!

    ReplyDelete
  6. What a beauty! I love all those layers.

    ReplyDelete
  7. Your CCC is very lucky to have you. It looks fabulous. Fruit and cake are a match made in heaven, especially when cream is added. As I'm on leave this week, I get to go to our CCC again on Wednesday - eek, better find out what the theme is :-S

    ReplyDelete
  8. This looks great...I bet it was well received at CCC! Sponge, cream and fruit is the perfect combination! :-)

    ReplyDelete
  9. I want to come to your CCC! This cake looks amazing!! I've never made a genoise sponge.

    ReplyDelete
  10. If this isn't heaven in a bowl, I certainly don't know what is. Looks so delicious. I wonder how long that lasted in the fridge. :)

    ReplyDelete

Please leave a comment...if you have tried one of my recipes I'd love feedback, and thank you for taking time to pop by to read my blog.

Susan x