Cake-style génoise

This simple little cake isn’t the best use of génoise, as génoise technically isn’t designed to be eaten in stacked layers, but among other layers of mousse or fruit filling (e.g. in a gâteau-style pastry). Still, we do what we have time for, eh? (And actually, now that I think about it, this “simple little cake” already has four different components — five if you count the clarified butter!).

Cake-style génoise is best baked in a springform pan, which tends to yield a cake with a flatter top. As with the jelly roll pan, grease it, line it with parchment, grease it again and flour it. Bake the batter at 350 for 30-40 minutes, until the center is no longer soft, but springy. Cool it on a rack and turn it out.

When the cake is throughly cool, trim the sides so they’re even…

…then using a serrated knife (or a cake saw, if you have one), cut the cake horizontally into three layers.

Gently, gently and slowly…watch your angles on either side. They won’t be perfect, so don’t worry about it.

Once you’ve got your layers, build your cake. Brush the bottom layer with about two tablespoons of syrup.

Once it soaks in, smear on a very thin layer of buttercream…

…then an equally thin layer of lemon curd.

Do the same with the second layer. Put on the top, transfer the cake to a revolving cake stand (again, if you have one), and apply a thin “crumb coat” of buttercream.

Chill in the fridge for an hour or more to firm the crumb coat, then apply the finishing layer of buttercream.

Chill for another hour if you wish and serve!