Vanilla and Coffee Génoise
Vanilla sponge cake filled with coffee-flavored buttercream, topped with a coffee meringue glaze.
Ingredients
Eggs (room temperature)
4
Granulated sugar
125 g
All-purpose flour
125 g
Butter, melted
125 g
Vanilla extract (optional)
a pinch
Salt
a pinch
Coffee extract (for frosting flavoring)
a pinch
Instructions
1
Prepare the egg base
Bring a pot of water to about 60°C (140°F) in a wide pan. Place the 4 whole eggs and 125 g of sugar in a mixing bowl, set it over the hot water, and whisk until the mixture is warm. Then continue whisking until pale, thick, and fluffy. Add vanilla extract to taste.
2
Fold in the flour
Sift the flour into the mixture all at once and fold gently until just combined—do not overmix. Preheat the oven to 240°C (475°F).
3
Add the butter
Melt the butter in a small saucepan over low heat without letting it brown. Remove from the heat while still warm, then gently fold it into the batter.
4
Bake
Pour the batter into a loaf pan that has been buttered and floured. Place it in the oven immediately and bake for 25 minutes.
5
Unmold and cool
Remove the cake from the pan and set it on a wire rack to cool completely. Slice the cake horizontally in half.
6
Make the filling and decoration
Prepare the coffee buttercream: combine 100 g butter with 500 ml of milk and 100 g of sugar. Use it to sandwich the two cake layers. Finish by spreading a coffee-flavored meringue frosting on top (whip egg whites with powdered sugar and fold in coffee).
