Genoise with Fruit 'n' Cream Filling Recipe

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Genoise with Fruit 'n' Cream Filling Recipe
Genoise with Fruit 'n' Cream Filling Recipe photo by Taste of Home
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Genoise with Fruit 'n' Cream Filling Recipe

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Publisher Photo
Sweet syrup soaks into the tender layers of this sponge cake from our Test Kitchen. Complete the presentation with sweetened cream and assorted fresh berries.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling

Ingredients

  • 6 eggs, lightly beaten
  • 1 cup sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon extract
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted and cooled
  • SUGAR SYRUP:
  • 3 tablespoons boiling water
  • 2 tablespoons sugar
  • 1/4 cup cold water
  • 1-1/2 teaspoons lemon extract
  • FILLING:
  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract, optional
  • 3 cups mixed fresh berries

Directions

Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large heat-proof bowl, combine eggs and sugar; place over a large saucepan filled with 1-2 in. of simmering water. Heat over low heat, stirring occasionally, until mixture reaches 110°, about 8-10 minutes.
Remove from the heat; add lemon peel and extract. With a hand mixer, beat on high speed until mixture is lemon-colored and more than doubles in volume. Fold in flour, 1/4 cup at a time. Gently fold in butter. Spread into prepared pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine boiling water and sugar; stir until sugar is dissolved. Stir in cold water and extract. Using a fork, evenly poke 1/2-in.-deep holes in each cake. Spoon sugar syrup over cake surface.
In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla if desired; beat until soft peaks form.
Place one cake on a serving platter; spread with half of the whipped cream and top with half of the berries. Repeat layers. Store in the refrigerator. Yield: 10-12 servings.
Originally published as Genoise with Fruit 'n' Cream Filling in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p209

Nutritional Facts

1 slice: 323 calories, 18g fat (10g saturated fat), 154mg cholesterol, 117mg sodium, 36g carbohydrate (26g sugars, 2g fiber), 5g protein.

  • 6 eggs, lightly beaten
  • 1 cup sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon extract
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted and cooled
  • SUGAR SYRUP:
  • 3 tablespoons boiling water
  • 2 tablespoons sugar
  • 1/4 cup cold water
  • 1-1/2 teaspoons lemon extract
  • FILLING:
  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract, optional
  • 3 cups mixed fresh berries
  1. Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large heat-proof bowl, combine eggs and sugar; place over a large saucepan filled with 1-2 in. of simmering water. Heat over low heat, stirring occasionally, until mixture reaches 110°, about 8-10 minutes.
  2. Remove from the heat; add lemon peel and extract. With a hand mixer, beat on high speed until mixture is lemon-colored and more than doubles in volume. Fold in flour, 1/4 cup at a time. Gently fold in butter. Spread into prepared pans.
  3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. In a small bowl, combine boiling water and sugar; stir until sugar is dissolved. Stir in cold water and extract. Using a fork, evenly poke 1/2-in.-deep holes in each cake. Spoon sugar syrup over cake surface.
  5. In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla if desired; beat until soft peaks form.
  6. Place one cake on a serving platter; spread with half of the whipped cream and top with half of the berries. Repeat layers. Store in the refrigerator. Yield: 10-12 servings.
Originally published as Genoise with Fruit 'n' Cream Filling in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p209

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kkutz User ID: 4198388 135268
Reviewed Jun. 26, 2010

"i have made this cake a few times my husband loves it,i will make again"

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