Paul’s Genoise Sponge recipe is the ultimate treat to enjoy the vibrant flavor of British summer berries. Treat yourself to the exquisite combination of soft and fluffy layers, perfectly complemented by the freshness of seasonal fruits. Whether it’s plump strawberries, juicy raspberries or juicy blackberries, this sponge cake promises to bring out the essence of summer. With every bite, you’ll experience a symphony of textures and flavors that will leave you wanting more. Treat yourself and your loved ones to this visually mesmerizing dessert that truly captures the essence of the season.
- 50g butter, melted, plus a little butter for greasing
- 250g flour, plus some flour for dusting
- 250 g powdered sugar plus 1 tbsp
- 8 medium sized eggs
- 600 ml pot of double cream
- 400g punnet strawberries, halved
- 180 g blueberries in a bowl
- 150g punnet of raspberries
- Powdered sugar, for dusting
- Preheat the oven to 190°C/170°C fan/gas 5.
- Brush 2 x 20 cm cake tins with melted butter, line the base with baking paper, then dust well with flour and pour out any excess flour. Put aside.
- Place the sugar and eggs in a large heatproof bowl and then place over a pan of barely simmering water.
- Mix with an electric mixer for about 7 minutes or until the mixture is pale and has tripled in volume.
- Remove from the heat, then slowly pour in the butter, kneading as you pour in until completely combined.
- Gently fold the flour and a pinch of salt into the egg mixture and then pour into the prepared cake pans.
- Bake for 25 minutes, until the cake is golden brown and risen – a skewer inserted into the cake should come out clean.
- Let the cakes cool in the tin for a few minutes, then remove them and let them cool completely on a wire rack.
- Meanwhile, whip the cream until it just holds its shape, then set aside.
- Mix about a quarter of the strawberries with 1 tablespoon of sugar until smooth, then fold the puree into the cream to create a rippling effect.
- To assemble the cakes, cut each in half horizontally.
- Place a sponge cake base on a serving plate, spread a quarter of the cream mixture on top and then spread a quarter of the blueberries and raspberries around the edge.
- Repeat this step two more times, placing the last cake layer on top (save a top cake half for the top layer), spreading the remaining cream over the top, then placing the blueberries and raspberries on the edge and stacking the strawberries in the middle.
- Dust with powdered sugar just before serving.
Equipment and tools
To make Paul’s Genoise sponge you will need the following equipment and tools:
- mixing bowls
- Electric hand mixer or stand mixer
- Round cake tin
- parchment paper
- Pastry brush
- Cooling rack
This recipe for Paul’s Genoise sponge cake contains the following allergens:
- Milk (contained in double cream)
It contains neither nuts nor gluten. However, please note that if you have a severe allergy, cross-contamination may occur. Therefore, take necessary precautions.
Storage and leftovers
If you have leftover Paul’s Genoise sponge, you can store it in an airtight container at room temperature for up to 2 days. However, for optimal flavor and texture, it’s best to enjoy the cake the day it’s made.
To keep the cake fresh and prevent it from drying out, you can lightly cover the cut areas with cling film before storing.
Health Benefits of Paul’s Genoise Sponge
You might think that eating a sponge cake would be counterproductive to a healthy diet. However, Paul’s Genoise Sponge not only satisfies your sweet tooth, it also offers some surprising health benefits. Let’s explore some of the nutritious ingredients that make up this delicious treat.
Strawberries: Full of vitamins
One of the main ingredients in Paul’s Genoise Sponge is the 400g punnet of strawberries. These bright red berries are not only delicious, but also full of vitamins and antioxidants. Strawberries are an excellent source of vitamin C, which is known to boost the immune system and promote healthy skin. They also contain folic acid, which plays an important role in cell growth and development. Including strawberries in your diet can help protect against chronic diseases and provide numerous health benefits.
Blueberries: A powerful antioxidant
Another important part of this recipe is the 180g punnet of blueberries. Blueberries are considered a superfood due to their high antioxidant content. These small berries are rich in anthocyanins, a type of antioxidant that gives them their deep blue color. Anthocyanins help protect against oxidative stress and inflammation and reduce the risk of chronic diseases such as heart disease and cancer. The inclusion of blueberries in Paul’s Genoise Sponge not only provides a special taste, but also contributes to your general well-being.
Raspberries: nutritional powerhouse
The nutritional profile of Paul’s Genoise Sponge is complemented by the 150g punnet of raspberries. Not only are raspberries delicious, but they are also a great source of essential nutrients. They are rich in fiber, which promotes digestion and ensures a longer-lasting feeling of fullness. These berries are also rich in vitamins C and K, manganese and antioxidants. Including raspberries in your diet can help support a healthy heart, control weight, and improve brain function.
Plain Flour: A versatile ingredient
While some may argue that plain flour offers no nutritional value, it serves as the base for Paul’s Genoise Sponge. Although regular flour is not as nutrient-dense as whole wheat flour, it still provides important carbohydrates, which are the body’s main source of energy. Carbohydrates are crucial for brain function and muscle energy. However, as part of a balanced diet, it is important to consume wholemeal flour in moderation.
Eggs: protein powerhouse
The presence of 8 medium eggs in this recipe adds a significant amount of protein to Paul’s Genoise Sponge. Protein is important for building and repairing tissue and promotes satiety. Eggs also contain important vitamins and minerals such as vitamin B12, vitamin D and selenium. Contrary to popular misconceptions, moderate egg consumption can be part of a healthy diet and can even help control weight.
Double Cream: In moderation
The recipe calls for a 600ml pot of double cream, which gives the genoise sponge a rich and creamy consistency. Although cream is high in saturated fat and calories, it can be enjoyed in moderation as part of a balanced diet. It contains essential vitamins such as A, D, E and K, which are fat-soluble and help in various body functions. However, individuals with specific dietary restrictions or health concerns should consume Double Cream with caution.
The combination of these ingredients creates a tantalizing culinary experience while providing surprising health benefits. Paul’s Genoise Sponge allows us to enjoy the delicious flavors of strawberries, blueberries, raspberries, eggs and cream while providing essential nutrients and antioxidants. Remember to enjoy this delicious treat in moderation as part of a balanced diet. So go ahead, treat yourself to a piece of Paul’s Genoise Sponge without feeling guilty!