How to Make Cherry Berry Chocolate Strawberry Cake
Preheat oven to 175C (350F)., In a medium bowl, sift together the flour and cocoa powder., In a large heatproof bowl, whisk together the eggs and sugar., Whisk constantly so the eggs don’t curdle and scramble, until they are just lukewarm to the...
Step-by-Step Guide
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Step 1: Preheat oven to 175C (350F).
Grease a 23 cm (9 inch) round cake tin and line the bottom with greaseproof paper.
If you are making three layers, you will need three tins, one for each cake. -
Step 2: In a medium bowl
Set aside. , Place the bowl over a saucepan of simmering water. , (You can use the bowl from your stand mixer to save washing a second bowl.
If you’d rather not, then pour the mixture into the bowl of your stand mixer after the eggs are heated.) , This will take about 5 minutes and the batter is beaten sufficiently when it falls back into the bowl in a ribbon-like pattern. , Do not overmix or you will deflate the batter. , Combine the warm butter and vanilla extract in a small bowl.
Stephanie suggest folding some of the batter into the butter to lighten it and then folding the butter mixture into the rest of the batter.
Just don’t forget to fold in the butter until you’ve poured the batter into the tin.
When completely combined, pour the batter into the prepared tin, gently smoothing the top. ,, When the cake has cooled completely, run a knife or spatula around the edges to release it.
The genoise will keep well-wrapped two days in the fridge or three months frozen.
It can last four days in the fridge kept in a cake dome. -
Step 3: sift together the flour and cocoa powder.
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Step 4: In a large heatproof bowl
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Step 5: whisk together the eggs and sugar.
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Step 6: Whisk constantly so the eggs don’t curdle and scramble
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Step 7: until they are just lukewarm to the touch
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Step 8: about 5 minutes.
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Step 9: Beat on high speed until the mixture has cooled
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Step 10: tripled in volume
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Step 11: and looks like softly whipped cream.
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Step 12: Sift about one-third of the flour mixture over the eggs and fold it in gently.
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Step 13: Fold in half the remaining flour
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Step 14: then fold in the rest.
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Step 15: Bake until the cake shrinks back slightly from the edges of the tin and the top springs back when lightly pressed
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Step 16: about 20-25 minutes.
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Step 17: Cool on a rack.
Detailed Guide
Grease a 23 cm (9 inch) round cake tin and line the bottom with greaseproof paper.
If you are making three layers, you will need three tins, one for each cake.
Set aside. , Place the bowl over a saucepan of simmering water. , (You can use the bowl from your stand mixer to save washing a second bowl.
If you’d rather not, then pour the mixture into the bowl of your stand mixer after the eggs are heated.) , This will take about 5 minutes and the batter is beaten sufficiently when it falls back into the bowl in a ribbon-like pattern. , Do not overmix or you will deflate the batter. , Combine the warm butter and vanilla extract in a small bowl.
Stephanie suggest folding some of the batter into the butter to lighten it and then folding the butter mixture into the rest of the batter.
Just don’t forget to fold in the butter until you’ve poured the batter into the tin.
When completely combined, pour the batter into the prepared tin, gently smoothing the top. ,, When the cake has cooled completely, run a knife or spatula around the edges to release it.
The genoise will keep well-wrapped two days in the fridge or three months frozen.
It can last four days in the fridge kept in a cake dome.
About the Author
Gloria Nguyen
Gloria Nguyen has dedicated 5 years to mastering education and learning. As a content creator, Gloria focuses on providing actionable tips and step-by-step guides.
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