Génoise Cake With Berries
A classic French sponge cake made with whipped eggs and flour, topped with fresh berries and whipped cream. Light, airy, and elegant for any occasion.
- Total time
- 45 min
- Servings
- 8
- Calories
- 285
- Protein
- 5g
Ingredients
- 4 whole large eggs
- 100 g granulated sugar
- 100 g all-purpose flour
- 50 g unsalted butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 300 ml heavy cream, cold
- 25 g powdered sugar
- 300 g fresh mixed berries
- 8 leaves fresh mint leaves
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- 2
Sift flour and salt together in a small bowl. Set aside.
- 3
Create a double boiler by placing a heatproof bowl over a pot of simmering water (bowl should not touch water). Add eggs and sugar to the bowl.
- 4
Whisk constantly for 5-7 minutes until mixture reaches 120°F (49°C) and becomes pale and thick.
- 5
Remove bowl from heat. Using an electric mixer on high speed, beat mixture for 8-10 minutes until it triples in volume and falls in ribbons from the whisk.
- 6
Gently fold in sifted flour and salt in two additions using a rubber spatula.
- 7
Drizzle melted butter and vanilla extract around the mixture and fold in gently until just combined.
- 8
Pour batter into prepared pan. Bake 25-30 minutes until a toothpick inserted in center comes out clean and cake springs back when lightly touched.
- 9
Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- 10
Whip cold heavy cream with powdered sugar until stiff peaks form.
- 11
Place cooled cake on a serving plate. Spread or dollop whipped cream evenly over the top.
- 12
Arrange fresh berries on top in a decorative pattern. Garnish with mint leaves.
- 13
Serve immediately or refrigerate up to 2 hours before serving.
Tools you’ll need
- 9-inch round cake pan
- Parchment paper
- Double boiler or heatproof bowl
- Instant-read thermometer
- Electric mixer or whisk
- Rubber spatula
- Wire cooling rack
- Sifter
- Measuring cups and spoons
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