This Nigella Genoise Sponge recipe is made with butter, flour, sugar, eggs, cream, strawberries, blueberries, raspberries, and icing sugar. It takes 90 minutes to prepare and serves 8 people.
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🧡 The Allure Of This Mouth-Watering Genoise Sponge Recipe:
- Light and airy texture from the genoise sponge.
- Bursting with fresh fruit flavors.
- Easy to make with simple ingredients.
- Versatile dessert suitable for any occasion.
❓ What Is Nigella Genoise Sponge Recipe?
Nigella Genoise Sponge is a classic sponge cake made with butter, flour, sugar, and eggs. It’s light, airy, and has a delicate texture. The name “Genoise” originates from its Italian roots, signifying its origins.
🥚 Nigella Genoise Sponge Ingredients
- 50g butter , melted, plus extra for greasing
- 250g plain flour , plus extra for dusting
- 250g caster sugar plus 1 tbsp
- 8 medium eggs
- 600ml pot double cream
- 400g punnet strawberries , halved
- 180g punnet blueberries
- 150g punnet raspberries
- icing sugar , to dust
🥮 How To Make Nigella Genoise Sponge
- Oven to 190C/170C fan/gas 5. Line 2 x 20cm cake tins with baking paper, brush with melted butter, then sprinkle with flour, tipping out excess. Save.
- Place the sugar and eggs in a large heatproof dish over barely simmering water. Use an electric hand whisk to beat the mixture for 7 minutes until pale and tripled in volume. Remove from heat and slowly pour in the butter, mixing it in until fully combined.
- Fill your cake tins with egg mixture after gently folding in flour and a touch of salt. Bake for 20 minutes until the cake is golden and risen, with a clean skewer. After a few minutes in the tin, take the cakes and cool them on a wire rack.
- Whisk the cream until it keeps its shape, then put aside. Puree a quarter of the strawberries with 1 tbsp sugar, then mix it into the cream to create a ripple.
- Each cake should be cut horizontally to assemble. Add one sponge to a serving plate, top with a quarter of the cream mix, and garnish with a quarter of the blueberries and raspberries. Repeat this method twice more, put the last layer of cake on top (reserve half for the top layer), apply the remaining cream, and arrange the blueberries and raspberries around the edge and strawberries in the center. Just before serving, sprinkle icing sugar.
💭 Recipe Tips
- Use room temperature eggs for better volume in the sponge.
- Fold flour gently to maintain the sponge’s airy texture.
- Avoid overmixing to prevent a dense cake.
- Ensure the cake tin is properly greased and floured to prevent sticking.
- Be cautious with substitutions, as they can alter the texture and flavor of the sponge.
🍦 What To Serve With Genoise Sponge?
Serve Genoise Sponge with fresh berries and a dollop of whipped cream for a delightful dessert, pair it with a light fruit coulis or a dusting of powdered sugar for added sweetness and flavor.
🎚 How To Store Leftovers Genoise Sponge?
- In The Fridge. To store Leftovers Genoise Spongewrap it in cling film and refrigerate for up to 2 days.
- In The Freezer. To freeze wrap Leftovers Genoise Sponge slices individually in cling film, then aluminum foil and freeze for up to 1 month.
🥵 How To Reheat Leftovers Genoise Sponge?
- In The Microwave: Wrap Leftovers Genoise Sponge individual slices in a damp paper towel and microwave for 15-30 seconds.
- In The Oven: Place Leftovers Genoise Sponge slices on a baking sheet and heat at 350°F for 5-10 minutes.
- In The Steaming: Place Leftovers Genoise Sponge slices in a steamer basket and steam for 5-7 minutes.
FAQs
How Do You Know When A Genoise Sponge Is Baked?
To check if a Genoise Sponge is baked, gently press the top; it should spring back. Also, the edges will pull away from the sides of the tin.
How Do You Prevent A Genoise Sponge From Sticking To The Cake Tin?
Prevent Genoise Sponge sticking by greasing the tin thoroughly with butter and dusting it with flour before pouring in the batter.
How Do You Prevent A Genoise Sponge From Becoming Dry?
Avoid dryness in Genoise Sponge by not overbaking; follow the recommended baking time and temperature precisely.
How Do You Prevent A Genoise Sponge From Collapsing In The Center?
Prevent Genoise Sponge collapse by ensuring the oven door isn’t slammed during baking, as sudden drafts can deflate the cake. Additionally, don’t open the oven door frequently.
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Nigella Genoise Sponge Nutrition Facts
Amount Per Serving
- Calories: 621 kcal
- fat: 42g
- saturates: 22g
- carbs: 55g
- sugars: 0g
- fibre: 2g
- protein: 9g
- salt: 0.26g
Nigella Genoise Sponge
Description
This Nigella Genoise Sponge recipe is made with butter, flour, sugar, eggs, cream, strawberries, blueberries, raspberries, and icing sugar. It takes 90 minutes to prepare and serves 8 people.
Ingredients
Instructions
- Oven to 190C/170C fan/gas 5. Line 2 x 20cm cake tins with baking paper, brush with melted butter, then sprinkle with flour, tipping out excess. Save.
- Place the sugar and eggs in a large heatproof dish over barely simmering water. Use an electric hand whisk to beat the mixture for 7 minutes until pale and tripled in volume.
- Remove from heat and slowly pour in the butter, mixing it in until fully combined.
- Fill your cake tins with egg mixture after gently folding in flour and a touch of salt. Bake for 20 minutes until the cake is golden and risen, with a clean skewer. After a few minutes in the tin, take the cakes and cool them on a wire rack.
- Whisk the cream until it keeps its shape, then put aside. Puree a quarter of the strawberries with 1 tbsp sugar, then mix it into the cream to create a ripple.
- Each cake should be cut horizontally to assemble. Add one sponge to a serving plate, top with a quarter of the cream mix, and garnish with a quarter of the blueberries and raspberries. Repeat this method twice more, put the last layer of cake on top (reserve half for the top layer), apply the remaining cream, and arrange the blueberries and raspberries around the edge and strawberries in the center. Just before serving, sprinkle icing sugar.
Notes
- Use room temperature eggs for better volume in the sponge.
Fold flour gently to maintain the sponge’s airy texture.
Avoid overmixing to prevent a dense cake.
Ensure the cake tin is properly greased and floured to prevent sticking.
Be cautious with substitutions, as they can alter the texture and flavor of the sponge.