I'm a few weeks late with this Tuesdays With Dorie recipe, but with four kids home for summer vacation, the craziness abounds.
The cake is a "genoise" sponge cake recipe, which does not use baking powder or baking soda as the leavener. Instead, whole eggs are beaten with sugar to whip air into the batter. This was my first attempt at genoise batter, and I think it turned out very well! My family would be happy for me to have another go at it in the near future to compare the results.
The cake is torted into three layers, then spread with macerated strawberries and whipped cream. The juice from the berries soaks into the cake layers, and the whipped cream joins the party to create a decadent and sinfully rich cake.
I chose to decorate the outside of the cake with large swirls of whipped cream with fresh berries adorning the edge.
As you can see, my family swiftly devoured half of the cake at dinner last night, and we're looking forward to finishing it off tonight.
To see the complete recipe, please visit Allison of Think, Love, Sleep, Dine, or Sophia of Sophia's Sweets.
Thanks for visiting!
The swirls on your Strawberry Cake are beautiful! I commend you on a successful first Genoise cake. I was as lucky. The bottom layer was tough, but it was still edible and consumed readily.ReplyDelete
Add whipped cream to just about anything and it'll make a magical disappearance, right? :)Delete
Oh my goodness, your cake was gorgeous! But of course, it's what you do! I'm off to Flicker now to see your others...ReplyDelete
Well, thank you Margaret! :)Delete
I'm dreaming of a bite of this cake right about now......!ReplyDelete