Vanilla Génoise w/ Buttercream Frosting
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.
Serves:
8
Notes:
Buttercream frosting should be used right away. It does not refrigerate well.
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Reviews
Drool worthy recipe