Frosted genoise cake

This French sounding cake was brought down to earth when hubby called it ‘鸡蛋糕’. I was trying to impress him with the fancy way of preparing the batter but all he was concerned was the outcome.

I baked this to compensate for the lost opportunity of not eating one at Coffee Bean yesterday – we were simply too stuffed with the expensive sandwiches on black plastic plates that reminds deputy chef of ‘airplane’ food.

2 hours of work and all the unhappiness is truly forgotten after sinking a bite on a wedge of this cake.

Ingredients :

100g plain flour, sieved

4 eggs

100 g fine  sugar

50g melted butter, cooled

Chocolate Filling / frosting :

100g orange intense dark chocolate ( Lindt ) coarsely crushed and  just melted over a hot water bath

200 ml   whipping cream + 1 Tbsp sugar

1 cup sour cherries

Method :

Preheat the oven to 180C with a baking rack. Line a 9 inch spring form pan and grease the sides. I did not dust the greased surface with flour.

Over a hot water bath, whisk eggs and sugar until it is thick and creamy, 5 minutes.

Remove from the water bath. Continue to whisk for another 5 minutes until volume triples.

Sift the sift over the egg foam in 4 batches, folding the flour into the egg in between each sieve.

Scoop ¼ of the batter into the container with butter. Whisk manually until it is well combined.

Re-introduce the butter-batter back to the main mixing bowl in 3 batches by gently folding in the butter mixture.

Transfer the batter to the pan. Bake in the preheated oven at 180C for 25-30 min until a skewer pierced in the center of the cake comes out clean.

Cool and remove the cake. Cool further. Halve the cake.

To fill and frost the cake ( it must cool completely ) , whisk the melted chocolate, 1 tbsp of fine sugar and whipping cream until the mixture forms ridges.

Spread 1/3 of the frosting on the cut surface of the bottom halve of the cake. Arrange the sour cherries evenly.

Bring the top halve of the cake onto the filled bottom halve. Frost the sides and then the top of the cake. Level the surface and sides with a long spatula / leveler.

Dust with chocolate ( optional )

Chill well before serving.

Credits : Adapted from joyofbaking