Genoise cake

After a particularly unsuccessful effort at “Corning” tofu to make a vegetarian reuben this morning, my daughter and I continued our saga of baking the Great British Bake off, here is Paul Hollywood’s Genoise cake recipe

This was my first attempt at a Genoise sponge and I liked it a lot. It’s drier and lighter than a pound cake and definitely technically more challenging. I baked it in one. 9×9 inch square tin and didn’t halve it because I don’t have 2 round 20 cm tins (Amazon is rectifying that as we speak). I put strawberry purée (frozen strawberries, 1 tsp balsamic vinegar, 2 tbsp sugar and zest of one orange heated in the microwave for 5 minutes and mushed) on top of the cake and topped it with some whipped cream. Tasted of summer while fall became winter with the first snow of the season outside.

http://paulhollywood.com/recipes/summerfruit-genoise/