A few weeks ago I made a genoise cake for the first time. It was a practice run, as I was planning to make a fraisier cake, which uses a genoise sponge.
So, there I was with a lovely plain genoise sponge. And what to do with it?
At that point I didn’t have much in the way of fresh fruit in the house, but I did have bananas and heavy whipping cream.
The genoise was sliced in two, moistened with a simple vanilla sugar syrup and then filled with sliced bananas and a generous amount of fresh chantilly cream.
The bananas were preemptively covered in lemon juice, to keep them looking fresh. The lemon actually added a nice, tangy taste to the sweetness of the cake.
Finally, the cake was sprinkled with powered sugar: so simple, so good!