Food and Travel Magazine | Genoise sponge cake with fresh cream
Genoise sponge cake with fresh cream
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Cooking tools:
- Hand mixer
- Cake pan
- Cooling rack
- Sifter
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Oven
- Metal spoon
- Thin-bladed knife
- Parchment paper
- Serving platter
- Refrigerator
Ingredients
- 125g plain flour
- 1tbsp cornflour
- 50g unsalted butter
- 125g caster sugar
- 4 eggs, at room temperature
- ½tsp vanilla extract
- handful fresh raspberries or grated dark chocolate, to decorate
- icing sugar, to dust (optional)
- 250ml whipping cream
- 5–6tbsp icing sugar, or to taste
- 1tsp rose water
- ½tsp gelatine powder, dissolved in 1tbsp hot water
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