Looking for fluffy cake recipes? This Vanilla Genoise with Fresh Berries is a light, airy dessert perfect for any occasion. You’ll love how elegant and delicious this classic cake is, making it a guaranteed crowd-pleaser.
Key Ingredients & Substitutions:
- Eggs: Crucial for structure and lift. Use large eggs.
- Granulated Sugar: Sweetens and tenderizes. You can use castor sugar for an even finer texture.
- All-Purpose Flour: Provides structure. For a gluten-free option, use a 1:1 gluten-free baking blend.
- Vanilla Extract: Essential for flavor. Use pure vanilla for the best taste.
- Fresh Berries: For topping. Use your favorite seasonal berries like strawberries, blueberries, or raspberries.
Ingredients:
For the Genoise:
- 4 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (60g) all-purpose flour, sifted
- 2 tablespoons unsalted butter, melted and cooled slightly
For Assembly:
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- Optional: a dusting of powdered sugar
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 8
- Tools Needed: 8-inch round cake pan, parchment paper, stand mixer (or hand mixer), rubber spatula, wire rack.
Step-by-Step Instructions:
1. Prepare Your Pan
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan, then line the bottom with parchment paper. This prevents sticking and ensures easy release.
2. Whisk Eggs and Sugar
Combine your eggs and granulated sugar in a heatproof bowl set over a saucepan of simmering water. Whisk constantly until the mixture is warm to the touch (about 110°F or 43°C) and the sugar has dissolved. This step creates a stable base for your fluffy cake recipes.
3. Whip the Egg Mixture
Transfer the warm egg mixture to a stand mixer bowl (or use a hand mixer). Beat on high speed for 8-10 minutes until the mixture is very thick, pale, and has tripled in volume. It should form a thick ribbon when the whisk is lifted.
4. Add Vanilla and Fold in Flour
Gently fold in the vanilla extract. Sift half of the flour over the egg mixture and carefully fold it in with a rubber spatula until just combined. Repeat with the remaining flour, being careful not to deflate the mixture. This gentle folding is key to keeping your fluffy cake recipes airy.
5. Incorporate Melted Butter
Take about 1/4 cup of the batter and mix it into the slightly cooled melted butter. This lightens the butter, making it easier to fold into the main batter without deflating it. Gently fold the butter mixture back into the main batter until just incorporated.
6. Bake the Genoise
Pour the batter into your prepared cake pan. Bake for 25-30 minutes, or until the cake is golden brown and springs back when lightly touched. A wooden skewer inserted into the center should come out clean.
7. Cool and Assemble
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, top your light and airy genoise with fresh berries. You can dust with powdered sugar if desired for an extra touch of elegance.
Variation Ideas:
- Lemon Genoise: Add 1 tablespoon of lemon zest to the batter for a bright citrus flavor.
- Chocolate Chip Genoise: Fold in 1/2 cup mini chocolate chips just before baking.
- Whipped Cream Topping: Serve with a dollop of freshly whipped cream alongside the berries.
- Fruit Compote: Substitute the fresh berries with a simple fruit compote made from your favorite fruits.
Storage Instructions:
Store your Vanilla Genoise with Fresh Berries in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerating, consider adding the berries just before serving to prevent them from becoming soggy.
Frequently Asked Questions (FAQ):
Q: What makes genoise cake so light and fluffy?
A: The lightness comes from whipping the eggs and sugar until they are very airy, incorporating a lot of air which acts as the leavening agent.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the genoise a day in advance. Store it wrapped tightly at room temperature, then assemble with berries just before serving.
Q: Why did my genoise deflate?
A: Deflation usually happens from overmixing the flour or folding in the butter too vigorously, which expels the air you incorporated. Be gentle!
Q: What kind of berries are best for this recipe?
A: Any fresh, ripe berries work beautifully. Strawberries, blueberries, raspberries, and blackberries are all excellent choices.
Q: Do I need to sift the flour?
A: Sifting the flour helps prevent lumps and makes it easier to fold into the delicate egg mixture without deflating it, contributing to fluffy cake recipes.
Q: Can I use butter substitute?
A: While unsalted butter is traditional, you can use a high-quality dairy-free butter substitute if needed, ensuring it’s melted and cooled.