Genoise Brownie Cake Recipes

GENOISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
• Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
• Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
• Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
• Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.

GENOISE SHEET CAKE

Steps:

• Preheat oven to 350 degrees. Line bottom of jelly-roll pan with parchment paper. Combine clarified butter and vanilla in small bowl. Keep hot until needed or reheat for a few seconds just before using--this is important! Combine flour with 3 tablespoons of the sugar. Sift together twice; return to sifter and set aside.
• In a large heatproof mixing bowl, use a whisk to combine eggs and sugar. Place bowl in or over a saucepan containing 1 to 2 inches of barely simmering water. Heat eggs to lukewarm, (check by touching), whisking occasionally. Remove bowl from heat. Beat egg mixture at high speed with an electric mixer until it has cooled, tripled in bulk, and resembles softly whipped cream. Sift about 1/3 of the flour mixture over the whipped eggs. Use your largest rubber spatula to fold the mixture, by hand, quickly but gently until combined. Sift and fold in half the remaining flour mixture; sift and fold in the rest. Scoop about 1 cup of the batter into another bowl and fold it together with the hot clarified butter and vanilla. When completely combined, fold the butter mixture back into the remaining batter. Turn batter into prepared pan, and spread evenly over pan. Bake 15 to 20 minutes or until cake shrinks slightly from the edges of the pan and top springs back when pressed with fingers. Run a small knife around the edges of the cake to release it from pan. Invert pan onto a sheet of foil and remove pan. Cool cake without removing parchment pan liner (cake will steam slightly between the parchment and the foil, making it flexible enough to roll without cracking later).

PAUL'S GENOISE SPONGE

Steps:

• Heat oven to 190C/170C fan/gas 5. Brush 2 x 20cm cake tins with melted butter, line the bases with baking paper, then dust well with flour tipping out any excess. Set aside.
• Put the sugar and eggs in a large heatproof bowl, then set it over a pan of barely simmering water. Whisk with an electric hand whisk for about 7 mins or until the mixture is pale and has trebled in volume. Remove from the heat, then slowly pour in the butter folding it in as you pour until it is completely mixed in.
• Gently fold the flour and a pinch of salt into the egg mixture, then pour into your prepared cake tins. Cook for 25 mins until the cake is golden and risen - a skewer pushed into the cake should come out clean. Allow the cakes to cool for a few mins in the tin, then remove and cool completely on a wire rack.
• Meanwhile, whip the cream until it just holds its shape, then set aside. Whizz about a quarter of the strawberries with 1 tbsp sugar until smooth, then fold this purée through the cream so you get a ripple effect.
• To assemble the cakes, cut each one in half horizontally. Put one sponge on a serving plate, spread a quarter of the cream mix on top, then dot a quarter of the blueberries and raspberries around the edge. Repeat this step two more times, put the last layer of cake on top (save a top half of cake for the top layer), spread the remaining cream over, then put the blueberries and raspberries around the edge and pile the strawberries in the centre. Dust with icing sugar just before you serve.