Fresh fruit Genoese sponge

Name: Fresh fruit Genoese sponge
Ingredients: butter, for greasing; 4 eggs; 115 g/4 oz/generous ½ cup caster (superfine) sugar; 450 g/1 lb/4 cups fresh soft fruit, such as raspberries, strawberries, redcurrants and blueberries; 450 g/1 lb/4 cups fresh soft fruit, such as raspberries, strawberries, redcurrants and blueberries; 60 ml/4 tbsp apricot jam, warmed and sieved (strained), optional; 65 g/2½ oz/½ cup shelled pistachio nuts, finely chopped; 90 ml/6 tbsp orange-flavoured liqueur such as Cointreau; 175 g/6 oz/1½ cups plain (all-purpose) flour, sifted; 600 ml/1 pint/2½ cups double (heavy) cream; 90 ml/6 tbsp orange-flavoured liqueur such as Cointreau; 450 g/1 lb/4 cups fresh soft fruit, such as raspberries, strawberries, redcurrants and blueberries; 60 ml/4 tbsp vanilla sugar; 450 g/1 lb/4 cups fresh soft fruit, such as raspberries, strawberries, redcurrants and blueberries; 450 g/1 lb/4 cups fresh soft fruit, such as raspberries, strawberries, redcurrants and blueberries

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Genoese is the original fatless sponge, which can be used for luxury gateaux and Swiss rolls. It has a soft and light texture, but as it is made without fat it should be eaten soon after making.

Ingredients

butter, for greasing
4 eggs
115 g/4 oz/generous

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 21cm/8½ in round deep cake tin (pan) with baking parchment.
Beat the eggs and sugar in a bowl with an electric whisk for 10 minutes, or until the mixture is thick and pale. Sift the pre-sifted fl