Genoise Cake with Berries
A light, airy French sponge cake made by whipping whole eggs with sugar, then folding in flour and butter. Topped with whipped cream and fresh berries for an elegant, show-stopping dessert.
- Total time
- 45 min
- Servings
- 8
- Calories
- 285
- Protein
- 5g
Ingredients
- 4 whole large eggs
- 100 g granulated sugar
- 100 g all-purpose flour
- 60 g unsalted butter, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 240 ml heavy whipping cream, cold
- 2 tablespoon powdered sugar
- 150 g fresh raspberries
- 150 g fresh blueberries
- 200 g fresh strawberries
- ½ lemon lemon zest
Instructions
- 1
Position a rack in the center of your oven and preheat to 375°F (190°C). Line a 9-inch round cake pan with parchment paper on the bottom and grease the sides lightly with butter.
- 2
Sift 100 grams of all-purpose flour onto a piece of parchment paper and set aside — sifting removes lumps so your cake stays light and airy.
- 3
Gently rinse 150 grams of fresh raspberries and 150 grams of fresh blueberries under cool water. Hull 200 grams of fresh strawberries and slice them into thin, even pieces about 1/4-inch thick. Zest half a lemon using a fine microplane. Set all berries aside.
- 4
Fill a medium saucepan about one-third full with water and bring to a gentle simmer over medium heat. Place a heatproof bowl over the pan so the bottom doesn't touch the water — this is your water bath.
- 5
Crack 4 large eggs into the heatproof bowl and add 100 grams of granulated sugar. Whisk constantly over the warm water for 6-8 minutes until the mixture is pale, fluffy, and reaches about 110°F (43°C) on an instant-read thermometer. You should hear the whisk moving smoothly through a thick, ribbon-like foam. Warming the eggs before whipping makes them incorporate more air.
- 6
Remove the bowl from the heat and continue whisking for 2 minutes until the mixture cools slightly and becomes even thicker. The mixture should triple in volume and fall in ribbons from the whisk — this is the foundation of your light, airy cake.
- 7
Add 0.5 teaspoon of vanilla extract and 0.25 teaspoon of salt, folding gently with a rubber spatula. Pour the sifted 100 grams of flour over the top and fold together with about 15 broad strokes until you no longer see flour streaks — be very gentle to preserve the air you just whipped in.
- 8
Pour 60 grams of melted butter around the edge of the batter, then fold gently with 8-10 strokes until the butter disappears. The batter will feel silky and light.
- 9
Pour the batter into your prepared 9-inch cake pan and gently spread it level with an offset spatula. Bake for 12-14 minutes until the top is light golden and springs back when you lightly touch it with your finger. The cake should pull slightly away from the sides of the pan.
- 10
Transfer the pan to a wire rack and cool for 5 minutes. Run a thin offset spatula around the edge of the pan, then place a second wire rack on top. Flip the pan and rack together so the cake releases onto the rack. Peel away the parchment paper and let the cake cool completely, at least 30 minutes. You want it room temperature for assembly.
- 11
Pour 240 milliliters of cold heavy whipping cream into the bowl of an electric mixer fitted with the whip attachment. Beat on medium-high speed for 1-2 minutes until soft peaks form — the cream should double in volume and look pillowy but still hold its shape.
- 12
Add 2 tablespoons of powdered sugar and beat for another 30 seconds until stiff peaks form. Stop immediately — over-whipping will turn it grainy. Transfer the whipped cream to a bowl.
- 13
Place the cooled genoise on your serving plate. Spread or pipe about two-thirds of the whipped cream evenly across the top of the cake, leaving a 0.5-inch border around the edge.
- 14
Arrange the fresh raspberries, blueberries, and sliced strawberries in a loose, artistic pattern over the cream, using the brightest berries for visual appeal. Sprinkle the lemon zest over the berries for a delicate citrus note. Serve immediately, or refrigerate for up to 4 hours before serving.
Tools you’ll need
- 9-inch round cake pan
- parchment paper
- fine-mesh sieve
- fine microplane
- medium saucepan
- heatproof mixing bowl
- whisk
- instant-read thermometer
- rubber spatula
- offset spatula
- wire cooling rack
- electric mixer with whip attachment
- chef's knife
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