When family members or guests see a homemade cake appear at the end of a meal, their approval is audible. What is it about a homemade cake that elicits such enthusiasm, such wide-eyed pleasure? The flavor perhaps, the unusual combination of textures assuredly and possibly the appearance of the decorated cake presented on a pedestal or an attractive platter.
Personally, I love all sorts of cakes, for any occasion – birthdays, anniversaries, Mother’s Day. One of my current favorites is this delicate, rich rum-flavored genoise. It’s a good companion for Italian or French food, or with a simple fish dinner. I hope you try this spectacular cake and love it as much as I do.
Genoise layer cake with rum syrup and whipped cream frosting
1/4cup (1/2 stick) unsalted butter, melted, plus more, softened, for pans
9large eggs, separated
1 1/2cups sugar
1teaspoon pure vanilla extract
Pinch of salt
1 1/2cups cake flour (not self-rising), sifted
For the syrup:
1cup sugar
2tablespoons light rum
For the whipped cream:
31/2cups heavy cream
1/4cup powdered sugar
1/2teaspoon pure vanilla extract
Pastry cream (recipe follows)
Pesticide-free fern and geranium leaves, for decorating (optional)
Preheat oven to 350 degrees. Make the cake: Butter two 9-by-2-inch cake pans. Line bottoms with parchment paper and set aside. Whisk egg yolks and 1 cup sugar in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Attach bowl to mixer fitted with the whisk attachment. Add vanilla and salt. Beat on medium speed until the mixture is pale and thick, 3 to 5 minutes. Transfer to a large bowl.
Put egg whites into the clean, dry bowl of an electric mixer fitted with the whisk attachment. Beat whites on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form.
Fold one-third of the egg white mixture into the yolk mixture. Fold in remaining egg white mixture. Fold in flour, then butter, until just combined.
Divide batter between prepared pans. Bake until a cake tester inserted into centers comes out clean, 25 to 30 minutes. Turn out cakes onto racks, then remove parchment. Reinvert and let cool completely.
Make the syrup: Bring sugar and 1 cup water to a boil in a saucepan. Cook, stirring constantly, until sugar has dissolved. Stop stirring and bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and stir in rum. Let cool completely.
Meanwhile, make the whipped cream: Put cream, sugar and vanilla into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until medium peaks form.
Assemble the cake: Put pastry cream into the clean, dry bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until smooth. Trim tops of cakes to be flat. Halve each horizontally.
Place one layer on a 9-inch cake round. Brush top with syrup, then spread with half the pastry cream. Top with second cake layer. Brush with syrup, then top with a 1/4-inch-thick layer of whipped cream.
Top with third cake layer. Brush with syrup, then spread with remaining pastry cream. Top with final cake layer, and brush with syrup.
Insert a wooden skewer through center to hold layers together. Using kitchen shears, cut skewer flush with top of cake. Spread whipped cream all over cake. Refrigerate 1 to 4 hours. Decorate cake plate with leaves, if desired. Discard skewer after slicing cake.
Serves 10 to 12.
Pastry cream
2cups whole milk
1/2cup sugar
1/2vanilla bean, halved lengthwise, seeds scraped and reserved
Pinch of salt
4large egg yolks
1/4cup cornstarch
2tablespoons unsalted butter, cut into small pieces
Bring milk, 1/4 cup sugar, the vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time. Ladle 1/2 cup hot milk mixture into yolk mixture, whisking. Add remaining milk mixture, 1/2 cup at a time. Pour mixture into pan and heat, whisking constantly, until mixture comes to a simmer and has thickened, about 2 minutes. Discard vanilla bean.
Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter and mix on medium speed until butter has melted and mixture has cooled, about 5 minutes. Remove bowl and place plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours (up to 2 days).
Makes about 21/2 cups.
Write to Ask Martha, care of Letters Department, Martha Stewart Living, 11 W. 42nd Street, New York, N.Y. 10036; e-mail mslletters@marthastewart.com. For more information go to www.marthastewart.com.
Martha Stewart Living Omnimedia, Inc.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
