Citrus And Apricot Génoise Cake
I’ve had a bad habit lately of making poor conversions of cups to grams when it comes to baking. This is typically a minor error, actually, almost invariably
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Ingredients
- 2 lemons, zested and segmented
- 1 tablespoon fresh lemon juice
- 3/4 cup sugar
- 1 cup of water
- 1/2 teaspoon vanilla extract
- 2 oranges, zested and segmented
- 1 cup fresh orange juice
- 6 tablespoons sugar
- 3 eggs plus 3 yolks
- 3/4 cup (150g) sugar
- pinch of salt
- 1/2 cup (60g) cake or all-purpose flour
- 1/4 cup (30g) cornstarch
- 375ml jar Apricot jam
- 1/4 cup butter, softened
- 1/2 cup sour cream
- zest and juice of 1 lemon
- 3 cups icing sugar
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