The alphabet ‘G’ brings in Genoise Cake for A – Z Baking around the World. This is a Italian sponge cake named after the city of Genoa. The cake is also associated with French Cuisine.
The is one of the best sponges a person can make, and it can also be piped as lady fingers for Tiramisu, or can be made into sheets and could be rolled with filling inside. The sheets can be stacked into multiple layers with fillings inside. This could also be used as a base for Jaffa Cakes.
The Genoise cake can be chocolate flavor too where a part of flour can be replaced by cocoa powder. I chose to make a lemon Genoise as lemon is a flavor which we love in cakes. Fortunately the recipe I chose was vegan, and did not require eggs, but I did not make it vegan as I used dairy milk . To make a vegan version all you need to do is substitute dairy milk with soy milk.
The lemon zest in the cake added that extra touch which transformed it totally. The cake was moist and for a change the cake vanished within minutes.For garnish. I used glazed cherries and some dried fruits.
1 cup flour
1 /4 cup wheat flour
1 tsp baking powder
1/4 tsp baking soda
3/4 cup sugar
1/8 cup butter/ oil
1 tbsp lemon juice
1/2 cup water
Zest of 1 lemon
6 tbsp milk
1/2 tsp lemon extract
Preheat the oven at 180 degrees.
Grease and dust a cake tin.
Mix all dry ingredients in a bowl and mix using a whisk.
Mix in all wet ingredients.
Gradually add the wet ingredients to the dry, using a hand mixer.
Pour into the prepared cake tin.
Bake at 180 degrees C for 30 minutes, or till a skewer comes out clean.
Unmold after about 15 minutes.