Finally, the recipe I promised you! It’s a super light and delicious cake, filled with fresh cream, berries and sweetened with @bonnemaman_uae jam. This cake reminds me of summers in France, gathered with family, having wild berries at the market (or picked from the side of the road!). The corn starch added into the flour adds an incredible lightness to it. The jam is one of the sweetening components in this recipe as both the cake and the cream are not overly sweet.
Genoise with Jam, Fresh Cream and Berries
Prep time:
Cook time:
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- Description
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- Ingredients
- Method
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- Nutrition
BY YASMINE IDRISS
Finally, the recipe I promised you! It’s a super light and delicious cake, filled with fresh cream, berries and sweetened with @bonnemaman_uae jam. This cake reminds me of summers in France, gathered with family, having wild berries at the market (or picked from the side of the road!). The corn starch added into the flour adds an incredible lightness to it. The jam is one of the sweetening components in this recipe as both the cake and the cream are not overly sweet.
INGREDIENTS
- 1 cup (220g) caster sugar
- 7 eggs separated
- ½ tsp pure vanilla extract
- ½ cup (75g) plain flour
- 1/2 cup (75g) corn flour (corn starch)
- Pinch of fine salt
- Raspberry or strawberry jam, to spread
- 300ml whipping cream, whipped to soft peaks
- Pure icing sugar, to dust
- 1 punnet of blueberries
METHOD
- 1)
Preheat oven to 160°C. Butter and line the base of a 26cm springform pan. Beat the sugar, egg yolks and vanilla in a stand mixer for 6 minutes, until the mixture is pale and has tripled in size.
- 2)
Sift the flours and salt together and fold in gently into the egg yolks mixture in a large mixing bowl. Whisk eggwhites (with 100% grease-free whisks) until stiff but not dry. Roughly whisk one-third of the eggwhite into the stiff batter to loosen it, then lightly fold in the rest.
- 3)
Pour the batter into the cake pan. Bake for 50 minutes or until the cake is light golden and a skewer inserted into the center comes out clean.
- 4)
Turn off oven and leave the cake to rest in the oven with the door propped open for 10 minutes. Remove and leave to cool in the pan, then turn out onto a wire rack to cool completely.
- 5)
Using a serrated knife, split cake in half, spread with bonne maman jam, sliced berries then top with cream.
Notes
Place the second half of cake on top and decorate it with more cream and berries. Refrigerate for a minimum of an hour before serving.