Description
A delightful dessert that combines light, airy genoise cake with fresh strawberries and silky vanilla Swiss buttercream.
Ingredients
- 4 large eggs, at room temperature
- 120 g (1 cup) granulated sugar
- 120 g (1 cup) all-purpose flour, sifted
- 30 g (3 tbsp) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- Pinch of fine salt
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar (optional, to macerate strawberries)
- 1 cup heavy cream, whipped lightly
- 4 large egg whites
- 200 g (1 cup) granulated sugar
- 340 g (1 1/2 cups) unsalted butter, softened and cut into pieces
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment and lightly grease sides.
- Whisk the eggs and sugar together over a simmering water bath until warm and sugar dissolves, about 3–4 minutes.
- Remove from heat and beat on high until the batter triples in volume, about 6–8 minutes.
- Fold in sifted flour and salt into the whipped eggs in two additions.
- Fold in the cooled melted butter and vanilla.
- Pour the batter into the prepared pan and bake for 20–25 minutes.
- Let cool in pan for 10 minutes, then invert onto a rack to cool completely.
- In a heatproof bowl, whisk egg whites and sugar over simmering water until sugar dissolves and mixture reaches 160°F (71°C).
- Whisk into a stand mixer and beat to stiff peaks.
- Slowly add softened butter, then beat until smooth and silky.
- Stir in vanilla and salt.
- Slice the genoise into layers or split horizontally into discs.
- Macerate strawberries with sugar if desired.
- Layer cake with Swiss buttercream, whipped cream, and strawberries.
Notes
Bring eggs and butter to room temperature for better incorporation. Avoid overmixing after folding in flour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French