Génoise. Genoese. Genovese.Funny how our French cake is actually an Italian sponge cake, named after the city of Genoa. Feeling somewhat confused and desiring the need for more more clarification (along with a baker's quick how-to), I consulted my Julia DVD for some génoise cake-education.
This Baking with Julia recipe
is courtesy of Flo Braker, contributing baker. What Flo refers to as a "French Strawberry Cake" reminds me of an American "strawberry shortcake" recipe, minus the shortcake. In true French fashion, this génoise cake is the star. Less rich than a butter cake, this version uses whole eggs and a smidgen of melted butter for its flavor and leavening. In between the génoise layers are sliced, macerated strawberries and fresh whipped cream - flavored with a touch of sour cream and vanilla. I brushed each layer with a simple syrup made with kirsch and some of the strawberry juice (a trick I picked up during my Julia consult). Light, summery and deliciously Italian (er . . . French).
Special thanks to Sophia and Allison for hosting this week's recipe - visit their blogs to get the recipe.