Classic Genoise Sponge With Vanilla Chantilly
This light and airy Italian sponge cake is made using the traditional method of whisking whole eggs and sugar over heat to achieve a delicate, fine-crumbed texture. Topped with a silky vanilla bean Chantilly cream, it is the quintessential elegant dessert for any occasion.
Ingredients
Ingredients
- 4 large eggs at room temperature
- 125 g granulated sugar extra fine preferred
- 125 g all-purpose flour sifted twice
- 30 g unsalted butter melted and cooled
- 1 tsp vanilla extract high quality
- 300 ml heavy whipping cream chilled
- 30 g powdered sugar sifted
- 1 tsp vanilla bean paste for visible vanilla specks
- 1 cup fresh berries for garnish
Notes
Storage: Store the cake in an airtight container in the refrigerator for up to 2 days. Make-ahead: The sponge can be baked a day in advance and wrapped tightly in plastic wrap at room temperature. Variation: Brush the sponge with a simple sugar syrup before adding cream to keep it extra moist.