Elegant Genoise Cake with Rum-Infused Whipped Cream
Indulge in the delicate flavors of this elegant Genoise Layer Cake, infused with a sophisticated rum syrup and finished with a luxurious whipped cream frosting. The light and airy cake layers, made from fresh eggs and sifted cake flour, offer the perfect canvas for the rich pastry cream, which can be prepared in advance for added convenience. Each slice of this cake is a celebration of texture and flavor, complemented by a touch of fragrant vanilla and the warmth of rum. Garnish your creation with pesticide-free fern and geranium leaves for an impressive presentation that’s sure to delight your guests at any gathering or special occasion.
12
Servings
375
Calories
18
Ingredients
Ingredients
unsalted butter
1/4 cup (melted, plus more for greasing pans)
large eggs
9 (separated into yolks and whites)
granulated sugar
1 1/2 cups (for the cake batter)
vanilla extract
1 teaspoon (for the cake batter)
salt
1 pinch (for the cake batter)
cake flour
1 1/2 cups (sifted)
sugar
1 cup (for the syrup)
light rum
2 tablespoons (for the syrup)
heavy cream
3 1/2 cups (for whipping)
powdered sugar
1/4 cup (for whipped cream)
vanilla extract
1/2 teaspoon (for whipped cream)
whole milk
2 cups (for pastry cream)
sugar
1/2 cup (for pastry cream)
vanilla bean
1/2 (halved and seeds scraped)
salt
1 pinch (for pastry cream)
large egg yolks
4 (for pastry cream)
cornstarch
1/4 cup (for pastry cream)
unsalted butter
2 tablespoons (cut into small pieces for pastry cream)
Instructions
1
1. Preheat your oven to 350°F (175°C). Butter two 9-inch round cake pans and line the bottoms with parchment paper. Set them aside.
2
2. In a heatproof mixing bowl, whisk together the egg yolks and 1 cup of sugar over a pan of simmering water until the sugar dissolves and the mixture is warm, about 3 to 4 minutes. Attach the bowl to an electric mixer fitted with a whisk attachment. Add in the vanilla and salt, and beat on medium speed until pale and thick, approximately 3 to 5 minutes. Transfer the mixture to a large bowl.
3
3. In a clean, dry bowl, beat the egg whites with the whisk attachment until soft peaks form. Gradually add the remaining 1/2 cup of sugar, continuing to beat until stiff, glossy peaks form.
4
4. Gently fold one-third of the egg white mixture into the yolk mixture, followed by the remaining egg whites. Carefully fold in the sifted cake flour, followed by the melted butter, until just combined.
5
5. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. Once baked, turn the cakes out onto wire racks and remove the parchment paper. Let them cool completely, re-inverting once if necessary.
6
6. To make the rum syrup, combine 1 cup of water and 1 cup of sugar in a saucepan. Bring to a boil, stirring until the sugar dissolves. Once boiling, stop stirring and let it simmer for 5 minutes. Remove from heat, stir in the rum, and let cool completely.
7
7. For the whipped cream, combine the heavy cream, powdered sugar, and vanilla in a clean bowl. Beat on medium-low speed until medium peaks form.
8
8. To assemble the cake, first prepare the pastry cream. Beat the cold pastry cream in a clean bowl until smooth. Trim the tops of the cooled cake layers to ensure they are flat, then slice each layer horizontally into two equal halves.
9
9. Place one layer on a serving plate and brush the top with rum syrup. Spread half of the pastry cream over it. Top with another layer of cake, brush again with syrup, and add a 1/4-inch layer of whipped cream.
10
10. Repeat the process by layering with the remaining cakes and pastry cream. After the final cake layer, brush with syrup and cover the entire cake with the remaining whipped cream. Insert a wooden skewer through the center to hold the layers together, then trim the skewer flush with the top of the cake.
11
11. Refrigerate the assembled cake for 1 to 4 hours to set. Before serving, you can decorate the cake plate with fern and geranium leaves if desired. Remember to remove the skewer before slicing and serving.
Nutrition Information
25g
Fat
31g
Carbs
5.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for an Elegant Genoise Cake with Rum-Infused Whipped Cream.
How many servings does this Genoise cake make?
This recipe makes 12 servings.
What is the oven temperature for baking the cake layers?
Preheat your oven to 350°F (175°C).
How should I prepare the cake pans?
Butter two 9-inch round cake pans and line the bottoms with parchment paper.
What ingredients are needed for the cake batter?
The cake batter requires 9 large eggs (separated), 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 1 pinch of salt, 1 1/2 cups sifted cake flour, and 1/4 cup melted unsalted butter.
How long should the cake layers bake?
Bake the cake layers for 25 to 30 minutes until a cake tester comes out clean.
How do I prepare the rum syrup?
Combine 1 cup of water and 1 cup of sugar, bring to a boil for 5 minutes, then remove from heat and stir in 2 tablespoons of light rum.
What goes into the whipped cream frosting?
The frosting consists of 3 1/2 cups heavy cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract.
How many eggs are used in this recipe in total?
The recipe uses 13 eggs in total: 9 for the cake batter and 4 yolks for the pastry cream.
What ingredients are needed for the pastry cream?
You will need 2 cups whole milk, 1/2 cup sugar, 1/2 vanilla bean, 1 pinch salt, 4 large egg yolks, 1/4 cup cornstarch, and 2 tablespoons unsalted butter.
Can the pastry cream be prepared in advance?
Yes, the description notes that the rich pastry cream can be prepared in advance for added convenience.
How do I assemble the cake layers?
Trim the cake tops, slice them horizontally, brush with rum syrup, and layer with pastry cream and whipped cream.
Why is a wooden skewer used in the cake assembly?
A wooden skewer is inserted through the center to hold the layers together while the cake sets.
How long should the cake be refrigerated before serving?
The assembled cake should be refrigerated for 1 to 4 hours to set.
What are the recommended garnishes for the cake?
Garnish the cake plate with pesticide-free fern and geranium leaves for an impressive presentation.
How many calories are in one serving of this cake?
Each serving contains 375 calories.
What is the fat content per serving?
There are 25g of fat per serving.
What is the carbohydrate content per serving?
There are 31g of carbohydrates per serving.
How much protein is in each slice?
Each slice contains 5.8g of protein.
What type of flour is best for this cake?
The recipe specifically calls for sifted cake flour to achieve a light and airy texture.
What is the first step in making the cake batter?
The first step is whisking egg yolks and sugar over simmering water until the mixture is warm and the sugar dissolves.
How do I incorporate the egg whites?
Gently fold one-third of the stiff egg whites into the yolk mixture, then fold in the remaining whites.
What type of rum is used for the syrup?
The recipe specifies using light rum for the syrup.
What should I do with the cakes once they are removed from the oven?
Turn the cakes out onto wire racks, remove the parchment paper, and let them cool completely.
How many layers does the final cake have?
Because two 9-inch cakes are each sliced horizontally into two halves, the final cake has four layers.
What speed should the whipped cream be beaten at?
The whipped cream should be beaten on medium-low speed until medium peaks form.
What is the total ingredient count?
There are 18 ingredients in total for this recipe.
Is there a specific instruction for the skewer before serving?
Yes, remember to remove the skewer before slicing and serving the cake.
How do I prepare the vanilla bean for the pastry cream?
The vanilla bean should be halved and the seeds scraped out.
How much butter is used in the pastry cream?
2 tablespoons of unsalted butter, cut into small pieces, are used for the pastry cream.