Gènoise Strawberries & Cream. The garden strawberry (or simply strawberry; Fragaria × ananassa) is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries. Find strawberries stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.

Learn all about how to select, store, and prepare everyone's Strawberries are actually a group of fruits (genus Fragaria) containing several varieties and are part. Strawberry plant required a medium range of temperature. In the greenhouse, strawberry cultivation is better because quality and quantity of strawberry fruit are much better than outside strawberry. You can have Gènoise Strawberries & Cream using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Gènoise Strawberries & Cream

You need 6 oz of Castor Sugar.
Prepare 6 of Eggs.
Prepare 6 oz of Plain Flour.
You need 2 Tsp of Vanilla.
It's of The Filling.
You need 200 g of sliced Strawberries.
It's 300 ml of Double Cream.
You need 1 oz of Castor sugar.
You need 1 Tsp of Vanilla.
It's 160 of Preheat oven to.

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Gènoise Strawberries & Cream instructions

Put the eggs into a mixing bowl then add the sugar and vanilla and whisk at high speed until the mix becomes almost white and foamy..
Sieve the flour and add to the mix, then cut/fold in using a big spoon. Do this as gently as possible so as not to knock the air out. Scoop to the bottom bringing up the flour..
Gently pour the mix into a line baking tin and place in the oven, try not to slam the door..
After about 20-25 minutes, gently open the oven door and feel the centre, with this sponge it’s the last part to cook..
If the sponge is golden brown but not quite cooked, gently place a sheet of foil over the top and continue to cook for another five minutes or you can feel the centre is firm..
Remove the sponge from the oven and turn it out onto a cooling rack and allow it to rest for 20 mins..
Slice the sponge in half and then fill. I used strawberry compote..
Whip the cream at the last minute. Pour in the cream, followed by the vanilla then the sugar. If the sugar goes in first it may not mix as well from the bottom. Whip the cream until hard but spreadable..
Apply the cream then the sliced strawberries, reassemble both sponge sections and finish off with dusting the top with icing sugar (optional). As ever, enjoy..

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