Lemon Genoise 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 WITH FRUIT 'N' CREAM FILLING

Steps:

• Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large heat-proof bowl, combine eggs and sugar; place over a large saucepan filled with 1-2 in. of simmering water. Heat over low heat, stirring occasionally, until mixture reaches 110°, about 8-10 minutes. , Remove from the heat; add lemon zest and extract. With a hand mixer, beat on high speed until mixture is lemon-colored and more than doubles in volume. Fold in flour, 1/4 cup at a time. Gently fold in butter. Spread into prepared pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine boiling water and sugar; stir until sugar is dissolved. Stir in cold water and extract. Using a fork, evenly poke 1/2-in.-deep holes in each cake. Spoon sugar syrup over cake surface. , In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla if desired; beat until soft peaks form., Place one cake on a serving platter; spread with half of the whipped cream and top with half of the berries. Repeat layers. Store in the refrigerator.

LEMON SPONGE CAKE

Steps:

• Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
• Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
• Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
• When you're ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
• To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.

VEGAN LEMON GENOISE CAKE

Steps:

• Preheat oven to 350°F.
• Prepare the pans by greasing with margarine and dusting with flour.
• Mix the dry ingredients together with a whisk in a large mixing bowl.
• Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
• Add the remaining ingredients and beat one more minute.
• Divide equally between the cake pans.
• Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
• Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
• To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
• When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
• Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.

GENOISE WITH RASPBERRY CURD FILLING

Steps:

• Make the cakes: Preheat oven to 350 degrees. Butter two 8-by-2-inch round baking pans; line bottoms with parchment paper rounds. Butter parchment; dust pans with flour, tapping out excess.
• In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a large bowl, leaving behind any burned sediment; stir in vanilla and keep warm (110 to 120 degrees). Wipe out saucepan.
• Fill the same saucepan with a few inches of water and bring to a simmer. Lightly whisk together eggs and superfine sugar in a heatproof standing mixer bowl. Set bowl over (not in) simmering water, and whisk until superfine sugar dissolves and mixture is lukewarm to the touch.
• Attach bowl to standing mixer fitted with the whisk attachment and whisk on high speed until light, airy, and quadruple in volume, at least 5 minutes. Whisk 1 cup egg mixture into warm butter mixture.
• Sift together flour and cornstarch. Gently and quickly fold half the flour mixture into remaining egg mixture until combined, then repeat with remaining flour mixture. Gently fold in butter mixture, then divide between prepared baking pans.
• Transfer pans to oven and bake until golden brown and edges begin to pull away from the sides, about 25 minutes. (Avoid opening oven door during baking, as cakes are fragile and may collapse.) Remove cakes from oven and unmold immediately onto a wire rack to cool completely.
• Make the raspberry curd filling: In a small food processor, puree raspberries until smooth.
• Whisk together granulated sugar and cornstarch in a medium saucepan. Whisk in zest and egg yolks, then whisk in lemon juice and salt. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, small bubbles form around the edge of the pan, and mixture is thick enough to coat the back of a spoon and becomes clear, about 5 minutes.
• Remove pan from heat. Whisk in raspberry puree. Strain mixture through a fine mesh sieve into a glass bowl. Press plastic wrap directly onto surface of curd and refrigerate until cool, about 30 minutes.
• Assemble the cake: Using a serrated knife, halve each cooled cake horizontally to form 2 layers. Place 1 layer on a cake turntable or serving platter; spread a scant 1/2 cup curd on top. Set another cake layer on top, and repeat process with remaining curd and cake layers. Refrigerate until firm, about 30 minutes.
• Make the whipped cream: Whisk cream and confectioners' sugar to soft peaks. Spread entire cake with whipped cream, smoothing the top and sides. Top with raspberries, if desired.

LEMON GENOISE CAKE

Steps:

• For the cake:.
• Preheat oven to 350°F.
• Grease and flour two 9" round pans.
• Mix the dry ingredients together in a large mixing bowl.
• Add the butter, water, and lemon juice and beat on medium for one minute.
• Add the remaining ingredients and beat on medium for one minute more.
• Pour the batter into the prepared cake pans.
• Bake for about 30 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
• Let the cakes cool thoroughly before filling and frosting.
• For the frosting:.
• Combine the mascarpone cheese, lemon juice, and powdered sugar in a bowl and beat on high until thoroughly combined and medium peaks form.
• Use it to fill and frost the cake.

4-INGREDIENT SPONGE CAKE (VIDEO RECIPE)

Steps:

• Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
• In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
• Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
• Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here's the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.

GENOISE ROLL WITH LEMON-BLACKBERRY SEMIFREDDO

Steps:

• Stir limoncello and simple syrup in a small bowl. Unroll cake, remove towel, and place on parchment on the back of a rimmed baking sheet. Brush with limoncello syrup. Spread with semifreddo, leaving a 2-inch border on 1 short side and a 1/2-inch border on the long sides. Freeze until semifreddo is firm but not hard, about 25 minutes.
• Starting at the short side with semifreddo spread to the edge, roll cake, using parchment to help roll it. Transfer rolled cake, seam side down, to a platter; freeze until semifreddo is hard, at least 3 hours or up to overnight. Let stand at room temperature about 30 minutes before serving. Serve dusted with sugar.

NO FUSS GENOISE SPONGE CAKE (MARY BERRY'S)

Steps:

• Preheat the oven to 350 Fahrenheit, line 2 6-inch baking pans (or 1 9-inch) with parchment paper on the bottom only. Don't grease the sides. Set aside.
• Melt the butter in a sauce pan or microwave, set aside to cool slightly.
• Mix the flour and cornstarch together in a small bowl. If you are using all purpose flour, make sure to add the baking powder and pinch of salt listed in the notes area of this recipe. Sift the flour and cornstarch together a couple of times to remove any lumps and set aside.
• In the bowl of a stand mixer or with a hand mixer, beat the eggs and sugar on full speed until the mixture is almost white, triples (at least) in volume and reaches ribbon stage (see post above). About 10 to 11 minutes on high for a stand mixer, closer to 15 minutes for a hand mixer and 20 minutes or more if whisking by hand.
• Add half the flour very gently. Fold in to the egg mixture, then add half the butter, pouring it around the edge of the bowl. Fold in. Repeat with the remaining half of the flour and butter. Take care not to fold out too much air.
• Transfer the batter to your baking pan(s) and bake 22-25 minutes on the center rack, with the cakes closer to the oven door. Try not to open the door for the first half of baking.
• Check your cakes a bit early if your oven runs hot. They should spring back when gently pressed or a toothpick comes out clean.
• Use a sharp knife to run around the edges of the pan, then turn the cakes out onto a cooling rack to cool completely.
• Cakes themselves will be good tightly wrapped for up to 4 days. Layers may also be frozen for up to 2 months tightly wrapped.

JULIA CHILD'S GENOISE CAKE

Steps:

• Brown butter in a saucepan, remove from heat to cool. Preheat oven to 325. Prepare 8x 2 pan--square or round. Butter, place parchment in bottom, butter the parchment. Whisk four eggs with sugar and vanilla over hot water until the mixture is warm to your finger. (The water in the bottom of the double boiler should not be boiling.) The mixture should be warm and foamy, not thick. Then place bowl beneath a stand mixer; mix 5-6 minutes until the mixture makes the ribbon. Next, alternately add the sifted flour and tepid butter to the batter, constantly and gently folding, taking care not to deflate the batter. Do not add the residual leavings of butter. Pour batter into the prepared pan, smooth with a spatula, and bake at 325 for 35-45 minutes. Cake is done when it rises and doubles, and springs back when you touch it. Cool 10 minutes, remove pan. When completely cool, cover. Can be frozen.