Baking in Ottawa is much more convenient than baking in Toronto. I love the big kitchen space, new oven, and great lighting for picture taking. So every time I come back to Ottawa I have to take the advantage of the kitchen by baking something cool! In addition to the great physical space, I also get help from two very enthusiastic little helpers 🙂

Since it was one of my little helper’s mom’s birthday soon, we decided to make her a birthday cake! We wanted something not too sweet, light, and relatively healthy. The first thing came to my mind was a sponge cake filled with fruits! Luckily, it’s summer season with plenty of fresh fruits available.
I found this genoese sponge recipe in Eggs by Michel Roux. Genoese cake is an Italian sponge cake named after the city of Genoa. It doesn’t use any chemical leavening such as baking powders. So the only thing that causes the cake to rise is the air in the batter created during mixing. So it is very important to beat the mixture for a long time! For the filling, we decided to keep it as healthy as possible so we used raspberry jam instead of whipped cream. The raspberry jam was really yum on its own! There are very few ingredients to the cake (almost no butter!), the only challenge is the mixing without taking the air out of the batter.
Since this cake was a gift, I was not able to try out the taste. But I’ve heard it was delicious 🙂
Geneoese sponge and fruits (Adapted from Eggs by Michel Roux)
Ingredients:
 
For the batter (following amount is for one cake layer)
20g softened butter to grease tin (very important! or your cake will stick to the pan)
125g plain flour
4 medium eggs
125g sugar
30g butter, melted and cooled
For the filling
E.D. Smith Raspberry Spread
1 box of Strawberries, halved
1 pound of blueberries
Icing sugar for dusting (optional)
Directions:
  1. Preheat oven to 374 degrees F (190 degrees C). Butter and lightly flour a cake tin. Put the eggs and sugar in a bowl and immediately whisk them together using an electric mixer on medium speed. Mix about 12-15 minutes until mixture doubles in size and leaves a ribbon trail when you lift the whisk.
  2. Shower in the flour and delicately fold it into the mixture with rubber spatula
  3. Add the melted butter and fold in carefully without overworking the mixture.
  4. Pour mixture into the cake tin and bake for 30min or until it is cooked. To test, light press the center of the sponge with your fingertips; there should be a slight resistance and the sponge should emit soft “zzz”. Invert it to a wire rack and cool ~3-4 hours.
  5. Because I only had one cake tin with me, I repeated steps 1-4 to make a second cake layer.
  6. Spread a generous layer of raspberry spread on the top of the cake. Arrange the fruits in anyway you like. Drop raspberry jam on top of the fruits.
  7. Add second layer of cake on top of the fruit filling. Repeat step 6 on top of the second layer. Sprinkle with icing sugar.

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