Wednesday, 28 March 2012

Genoise aux fruits d'ete

The french version of the classic Victoria Sponge, but it is light with a lovely texture and a nice rich colour in comparison to the tradition english cake. This wonderful looking cake can be put together in under an hour (including cooling time). 




Les Ingredients 
50g unsalted butter melted
250g plain flour 
250g golden caster sugar 
8 eggs

Methode 
Preheat the oven to 180°C (fan 160°C/350°F/ gas mark 4) and grease your cake tin, I used two circular ones around 20cm approx.

Now this is where it gets interesting, as there is no 'chemicals' in the mixture to get the cake to rise is the magic part. In a heatproof bowl set over pan with gently simmering water, put the eggs and sugar together and use an electric whisk on full speed and whisk together till the mixture is hot, this will take about 10 minutes and the mixture will double in volume and should have the ribbon effect. When this is achieved remove from the heat. 

Add the flour and mix by hand, I found that using metal spoon is easiest, then add the melted butter, but be careful not to over mix, finally divide the mixture in to the prepared cake tins and place in the oven for about 25min or until golden in colour. 

Leave cool on wire rack.



Les Finition 
Double cream whipped up with fresh fruit, the fact that the cake has loads of fruit within it, it has a less guilty element to it, also if you use light double cream, no one will know.

To add the final touch, a small bit of icing sugar and chocolate shavings on the top to add the je ne sais quoi.



I served this for our sunday desert with the left over cream that was not used and yet more fruit and of course a lovely pot of tea. This is a lovely desert to serve in preparation to the summer ahead. 

Bon App├ętit 

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