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Gluten Free
A Genoise also known as Genoese cake or Genovese cake is an Italian sponge cake named after
the city of Genoa.
This preparation has a fluffy and light texture. The traditional ingredients are: eggs, sugar and
wheat flour, however; Today we will prepare my gluten-free version with cornstarch.
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Gluten free genoise

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The purpose to add clarified butter is to add extra moisture to the genoise.
 
Total Time 1 hour
Course Dessert
Cuisine Italian
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Equipment

  • 2 round molds, 28 cm

Ingredients
  

  • 6 eggs (room temperature)
  • 1 ½ cups corn starch (maizena)
  • 1 cup white sugar
  • 1 tbsp vanilla extract
  • Lemon Zest (1 lemon)

Filling

  • 300 gr Mascarpone cheese cold
  • 50 ml whipping cream cold
  • vanilla extract
  • 40 gr powder sugar

Instructions
 

  • Pre-heat the oven at 180 degC and start to prepare the molds, with baking paper at the bottom of the molds. You can cut normal baking paper in circles with the size of the mold.
  • With a stand mixer at medium speed , beat the eggs, vanilla extract, and lemon zest. Add the sugar in 3 portions, giving it time to incorporate. Beat for 8 to 10 minutes. The mixture should triple its volume.
  • Using a rubber spatula, fold gently a small portion of corn starch into the egg mixture. Repeat until you incorporate all the corn starch. Check that there is no remaining corn starch at the bottom of the bowl.
  • Divide the mixture into the two molds and bake for 20-25 minutes approx. at 180 deg°C, with preheated oven.

Filling

  • Whisk the mascarpone cheese (cold) with the electric mixer for a few seconds to soften it, then add the whipped cream (cold) gradually add the powdered sugar and vanilla extract. Until the cream starts creating peaks. Around 5 minutes. Don’t over whip. 
  • for the strawberry coulis, check the link https://www.spiceupsoul.com/strawberry-coulis/