Genoise cake is a type of Italian sponge cake that is light, airy, and slightly dry, with a firm texture, as it uses whipped eggs alone to leaven the cake - no baking powder or bicarbonate of soda. It differs from Victoria sponge in its firmer and drier texture, which is chewier and holds up well when soaked with syrup or layered with creams. Paul Hollywood ’s version of this bakery classic serves 10 and takes 45 minutes to prepare, with just a further 20 minutes’ cooking time.
Sharing the recipe from the Great British Bake Off star, BBC Good Food stated: “Learn how to achieve the perfect genoise sponge with a light, airy texture. “Paul Hollywood 's stunning layer cake makes the most of summer berries and cream.” Paul Hollywood's genoise cake recipe 50g butter, melted, plus extra for greasing 250g plain flour, plus extra for dusting 250g caster sugar, plus one tbsp Eight medium eggs 600ml pot double cream 400g punnet strawberries, halved 180g punnet blueberries 150g punnet raspberries Icing sugar, to dust Preheat the oven to 190°C (or 170°C for fan ovens) / gas mark 5.
Grease two 20cm round cake pans with melted butter, line the bottoms with parchment paper, then lightly flour the pans, tapping out any excess. Set aside. In a large heatproof bowl, combine the sugar and eggs.
Place the bowl over a pan of gently simmering water. Using an electric hand whisk, beat the mixture for about seven minutes, or until it turns pale and triples in volume. Remove from the heat,.
