Genoise With Fruit N Cream Filling Recipes

Steps:

• Preheat oven to 350 degrees with rack set in the lower third. Spray a 9-by-3-inch round baking pan with nonstick cooking spray; line pan with a parchment paper round and spray again. Set aside.
• 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 any burned sediment behind; stir in vanilla and keep warm (110 to 120 degrees).
• Lightly whisk together eggs and sugar in the bowl of an electric mixer; set mixer over (but not touching) simmering water and heat, whisking constantly, until lukewarm to the touch. Transfer bowl to electric mixer fitted with the whisk attachment and beat on high speed until light, airy, and quadruple in volume, at least 5 minutes. Whisk 1 cup egg mixture into warm melted butter mixture; set aside.
• Sift together flour and cornstarch. Gently and quickly fold half the flour mixture into remaining egg mixture until all the flour is absorbed. Repeat process with remaining flour mixture. Fold in butter mixture to combine and transfer to prepared baking pan.
• Transfer pan to oven and bake until golden brown and starts to shrink slightly from the sides of the pan, 20 to 30 minutes. If possible, avoid opening the oven door until cake has baked at least 30 minutes, as cake is fragile and may fall. Remove cake from oven and unmold immediately onto a wire rack to cool. Let cool completely before cutting into layers and frosting with buttercream.

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.