Lemon Genoise Cake Recipes

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.

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.

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.

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.