Genoise – Strawberry Shortcake with Cream

Delicate, the cake has few ingredients and its success lies in the beating of the eggs preparations. The cake is perfect to accompany any summer fruits.

1 1/4 Cups (142 Gr.) Sifted flour
1/2 Teaspoon Salt
5 Large eggs at room temperature
3/4 Cup Sugar (145 Gr.)
1 Teaspoon Vanilla Extract
5 Tablespoons melted butter (142 Gr.)

Whipped Cream
1/2 litre of 31-35% cream (depending of where you are)
1 Teaspoon Vanilla Extract
1/4 cup of Sugar

Small basket of strawberries cut in halves or in slices.

Melt the butter in a microwave oven for a minute, at medium power/heat. Let it rest at room temperature.
Preheat your oven at 180 degrees Celsius and adjust the rack to middle position.
Line the bottom of 9 inch/22 cm springform pan with parchment paper. Do not grease.
Whisk the flour and salt together and sift over a small bowl.
In a medium saucepan, bring water to a simmer.
Whisk the 5 eggs and sugar together, until just combined. Bring over the simmering water, making sure that water does not touch bottom of the bowl, otherwise, you will end up with scrambled eggs. Heat the egg mixture, whisking constantly until warm but not hot ( I use a thermometer and it should register 100 Degrees F or 37 Celsius.
Transfer the egg preparation in a bowl of a stand mixer and beat for a good 6 minutes. The mixture will double in volume and become very light. Whisk in the vanilla.
The egg preparation is done when you can make a ribbon and form figure of 8 and still see the details.
Sift half the flour over the egg and using a spatula, incorporate the flour with very few turns. Pour in the melted butter and delicately fold it in the mixture. Finally, pour in the remaining flour and again, using a spatula, fold very gently to incorporate all the flour.
Pour the cake batter into your springform and bake for 18-22 minutes. A toothpick inserted in the middle of the cake, should come out clean.

I usually serve the cake with Strawberries when in season. Simply cut your cake in half, or if you feel adventurous and extravagant, in 3 slices. Whip 1/2 litre of 31-35% cream with 1 teaspoon of vanilla extract. When the cream starts to increase in volume, slowly pour the sugar and until fully incorporated. It should form firm peaks.
If you use Czech Cream (31%) make sure you put sugar in the preparation, otherwise, the cream will not rise and increase in volume and on the contrary with start to curdle and get wet and deflate… I have had a few experiences…

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