Back to Genoise Layer Cake with Rum Syrup and Whipped Cream Frosting All Reviews for Genoise Layer Cake with Rum Syrup and Whipped Cream Frosting - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 12

Ingredients For the cake 1/4 cup (1/2 stick) unsalted butter, melted, plus more, softened, for pans 9 large eggs, separated 1 1/2 cups sugar 1 teaspoon pure vanilla extract Pinch of salt 1 1/2 cups cake flour (not self-rising), sifted For the syrup 1 cup sugar 2 tablespoons light rum For the whipped cream 3 1/2 cups heavy cream 1/4 cup confectioners’ sugar 1/2 teaspoon pure vanilla extract For the assembling Pastry Cream for Genoise Layer Cake Pesticide-free fern and geranium leaves, for decorating (optional)

Gallery

Recipe Summary Servings: 12

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter, melted, plus more, softened, for pans 9 large eggs, separated 1 1/2 cups sugar 1 teaspoon pure vanilla extract Pinch of salt 1 1/2 cups cake flour (not self-rising), sifted

  • 1 cup sugar 2 tablespoons light rum

  • 3 1/2 cups heavy cream 1/4 cup confectioners’ sugar 1/2 teaspoon pure vanilla extract

  • Pastry Cream for Genoise Layer Cake Pesticide-free fern and geranium leaves, for decorating (optional)

Directions

Preheat oven to 350 degrees. Butter two 9-by-2-inch cake pans. Line bottoms with parchment paper; 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 1/3 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; remove parchment. Reinvert; 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; bring to a boil. Reduce heat; 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 1 layer on a 9-inch cake round. Brush top with syrup; spread with half the pastry cream. Top with second cake layer. Brush with syrup; top with a 1/4-inch-thick layer of whipped cream. Top with third cake layer. Brush with syrup; 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.

Reviews (4)

 Add Rating & Review     63 Ratings   5 star values:        8    4 star values:        19    3 star values:        21    2 star values:        12    1 star values:        3

Reviews (4)

Add Rating & Review     63 Ratings   5 star values:        8    4 star values:        19    3 star values:        21    2 star values:        12    1 star values:        3

Add Rating & Review

63 Ratings 5 star values: 8 4 star values: 19 3 star values: 21 2 star values: 12 1 star values: 3

63 Ratings 5 star values: 8 4 star values: 19 3 star values: 21 2 star values: 12 1 star values: 3

63 Ratings 5 star values: 8 4 star values: 19 3 star values: 21 2 star values: 12 1 star values: 3

  • 5 star values: 8 4 star values: 19 3 star values: 21 2 star values: 12 1 star values: 3

    Martha Stewart Member     Rating: 4 stars       11/16/2011   Yummy cake, very dense, but the whipped cream makes it light. Issues with multi-tasking and lots of steps. Make sure pastry cream thickens over heat, and only then refrigerate. Make the pastry cream the day before. Don't shy away from brushing most or all of the rum syrup onto the cake layers.  

Martha Stewart Member     Rating: 5 stars       10/23/2011   Excellent cake. The sponge cake turned out perfect. Not for the novice though. A bit labor intensive and sponge cake can be challenging for a new baker. But definitely worth it. Make the syrup and pastry cream a day or two ahead.  

Martha Stewart Member     Rating: 5 stars       04/26/2011   Such an amazing cake! I baked this for my mom's birthday and everyone was in heaven! This cake has lots of little steps, so give yourself plenty of time. Could make cakes day before and place in ziploc bags. Also I would recommend making the pastry cream first thing, so it can begin chilling in fridge (minimum 2 hours chill time). Make sure to use all the syrup when brushing on cake. It seems like a lot, but don't worry, the cake won't get soggy. Absolutely beautiful! Worth the effort.  

Martha Stewart Member     Rating: Unrated       10/02/2008   I LOVE THIS CAKE! And I am pretty sure that you will too. Seems labour intensive, but it is worth the effort, for the person(s) who you love.

    Martha Stewart Member

    Rating: 4 stars 11/16/2011

Yummy cake, very dense, but the whipped cream makes it light. Issues with multi-tasking and lots of steps. Make sure pastry cream thickens over heat, and only then refrigerate. Make the pastry cream the day before. Don’t shy away from brushing most or all of the rum syrup onto the cake layers.

Rating: 4 stars

Rating: 5 stars 10/23/2011

Excellent cake. The sponge cake turned out perfect. Not for the novice though. A bit labor intensive and sponge cake can be challenging for a new baker. But definitely worth it. Make the syrup and pastry cream a day or two ahead.

Rating: 5 stars

Rating: 5 stars 04/26/2011

Such an amazing cake! I baked this for my mom’s birthday and everyone was in heaven! This cake has lots of little steps, so give yourself plenty of time. Could make cakes day before and place in ziploc bags. Also I would recommend making the pastry cream first thing, so it can begin chilling in fridge (minimum 2 hours chill time). Make sure to use all the syrup when brushing on cake. It seems like a lot, but don’t worry, the cake won’t get soggy. Absolutely beautiful! Worth the effort.

Rating: Unrated 10/02/2008

I LOVE THIS CAKE! And I am pretty sure that you will too. Seems labour intensive, but it is worth the effort, for the person(s) who you love.

Rating: Unrated

All Reviews for Genoise Layer Cake with Rum Syrup and Whipped Cream Frosting

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Genoise Layer Cake with Rum Syrup and Whipped Cream Frosting

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest