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Gènoise Strawberries & Cream
Gènoise Strawberries & Cream

Before you jump to Gènoise Strawberries & Cream recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods May Help You Stay Fit And Also Healthy.

When it comes to the foods that you eat, you will see that your overall health can be effected either positively or even negatively. You should also realize that there are foods that you will want to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. These kinds of foods are packed with bad fat and also have little or no nutritional value. In this article we’re going to be going over foods that you ought to be eating that can help you remain healthy and balanced.

Everyone likes to have dessert following their meals and if you are one of those individuals you may want to consider some citrus fruit. Along with vitamin C, you will realize that there are lots of other health benefits that you will find in these kinds of fruits. You may also want to put together a few things like orange sections, shredded coconut combined with a teaspoon of honey.

Following a number of the suggestions above you will notice that you will end up living a healthier life. The one thing that you should actually avoid is all of the processed foods which you can easily buy in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to gènoise strawberries & cream recipe. To cook gènoise strawberries & cream you only need 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Gènoise Strawberries & Cream:
  1. Use Castor Sugar
  2. Prepare Eggs
  3. Prepare Plain Flour
  4. Use Vanilla
  5. You need The Filling
  6. You need sliced Strawberries
  7. Use Double Cream
  8. Provide Castor sugar
  9. Use Vanilla
  10. Use Preheat oven to
Instructions to make Gènoise Strawberries & Cream:
  1. Put the eggs into a mixing bowl then add the sugar and vanilla and whisk at high speed until the mix becomes almost white and foamy.
  2. Sieve the flour and add to the mix, then cut/fold in using a big spoon. Do this as gently as possible so as not to knock the air out. Scoop to the bottom bringing up the flour.
  3. Gently pour the mix into a line baking tin and place in the oven, try not to slam the door.
  4. After about 20-25 minutes, gently open the oven door and feel the centre, with this sponge it’s the last part to cook.
  5. If the sponge is golden brown but not quite cooked, gently place a sheet of foil over the top and continue to cook for another five minutes or you can feel the centre is firm.
  6. Remove the sponge from the oven and turn it out onto a cooling rack and allow it to rest for 20 mins.
  7. Slice the sponge in half and then fill. I used strawberry compote.
  8. Whip the cream at the last minute. Pour in the cream, followed by the vanilla then the sugar. If the sugar goes in first it may not mix as well from the bottom. Whip the cream until hard but spreadable.
  9. Apply the cream then the sliced strawberries, reassemble both sponge sections and finish off with dusting the top with icing sugar (optional). As ever, enjoy.

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