Skip to main content
Home
  •  Cart
  •  Log In
  • Search form

  • Home
  • My Shares
    • My Likes
    • My Saves
    • My Uploads
  • Recipes
    • Browse Recipes
  • Restaurant Reviews
    • Browse Restaurant Reviews
  • Tips&Hacks
    • Browse Tips&Hacks

Vanilla Génoise w/ Buttercream Frosting

Vanilla Génoise (sponge cake) w/ Buttercream Frosting Baking Recipe
Rating: 
5
Your rating: None Average: 4.9 (7 votes)
About: 

Genoise is a type of French sponge cake and got its name from the city in which it originated. It is a baker’s basic which soaks up flavors and is the foundation for many different kinds of desserts. This recipe is for a vanilla sponge cake dressed with a buttercream frosting spiked with rum.

Total Time: 
2 hours approx.
Prep Time: 
1.5 hours
Cook Time: 
30 mins
Ingredients: 
For the Génoise:
70g Flour
3 Eggs
60g Sugar
Vanilla extract to taste
For the Syrup:
1 Lemon Zest
1 Orange Zest + Juice
100ml Water
50g Sugar
Vanilla extract to taste
Rum to taste
For the Butter Cream:
8 Egg Yolks
250g Sugar
250g Unsalted Butter, softened
Vanilla extract to taste
Rum to taste
Directions: 
To prepare Génoise,
Line a 9 x 13 baking pan with parchment paper.
Sift flour with a sieve or a fine mesh strainer.
Combine sugar, eggs and vanilla in a mixer. Run mixer until the batter forms ribbons.
Add half the flour into the batter and fold carefully until well incorporated. Add rest of the flour and combine well.
Pour into baking pan.
Bake at 320°F for 15-20 minutes or until golden brown. Remove from oven let cool.
To prepare Syrup,
Put all ingredients in a pot over medium heat until it boils. Set aside and let cool..
To prepare Buttercream,
Cut the butter into small squares.
Heat sugar and water in a pan until 250° F.
Put egg yolks in mixer and mix at medium speed.
Once the sugar/water mixture is at 250° F, pour into the mixer with the yolks and mix at high speed until cooled.
Add the butter. Mix until well incorporated
Add vanilla extract and rum.
To assemble vanilla cake with frosting,
Cut the cake in half horizontally.
Coat both sides with the syrup.
Spread one layer of cream on the bottom half..
Stack other half on top.
Carve the edges off of the cake.
Spread icing over the top and sides of the cake.
You can use a piping bag for creative application of icing.
Cut into slices and serve.
Tags: 
desserts
Cakes
Sponge cake
Vanilla cake
Genoise
French
Buttercream frosting
Eggs
Butter
Vanilla
Rum
Serves: 
8
Notes: 

Buttercream frosting should be used right away. It does not refrigerate well.

  • Log in or register to post comments
  • Printer-friendly versionPrinter-friendly version

Reviews

Drool worthy recipe

Permalink Submitted by Zarna on Wed, 12/14/2016 - 11:54.
I will have to try out this recipe for a special occasion.
  • Log in or register to post comments

Most Popular Recipes

Tanzanian Fish in Coconut Curry Cooking Recipe
Tanzanian Fish in Coconut Curry
5
Spicy Prawns with Eggs Cooking Recipe
Spicy Prawns with Eggs
5
Tzatziki Recipe
Tzatziki
5
Banana Stem Alkaline Stew Cooking Recipe
Banana Stem Alkaline Stew (Khar)
5
Tropical Millet Pudding Cooking Recipe
Tropical Millet Pudding
5
Hot and Sour Soup Cooking Recipe
Hot and Sour Soup
5
Apple Sauce Brownies Cooking Recipe
Apple Sauce Brownies
5
Slow Cooker Pork Tinga Tostadas Cooking Recipe
Slow Cooker Pork Tinga Tostadas
5
Grilled Chicken Tikka Cooking Recipe
Grilled Chicken Tikka
5
PB&J Ice Cream Dessert Recipe
PB&J Ice Cream
5

Shop with Us

Shop Local (Coming Soon!).

 

Shop Affiliates:

Help us help the Society through Afflilate Partners

Announcements

  • Sign Up, Refer a Friend and When Your Friend Signs Up, We Will Help Feed a Hungry Child.
  • Sign Up, Share, Rate, Review and Be Entered into Our Weekly Contest for a Gift Card.

Home

Site Map

  • Home
  • Recipes
  • Videos
  • Restaurant Reviews
  • About Us
  • Tips & Tricks

FOLLOW US

  • Twitter
  • Pinterest
  • YouTube
Copyright © 2017, FoodizShare, All rights reserved.
  • Privacy Policy
  • |
  • Terms of Service