Swiss Meringue Buttercream and Genoese Sponge
- Prep Time : 30 minutes
- Cook Time : 01h 50min
- Yield : 8
For the genoese sponge
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a shallow 18cm/7in square cake tin and line the base with baking parchment.
For the genoese, gently melt the butter in a pan, then set to one side to cool slightly. Measure the eggs and sugar into a large bowl and whisk at full speed until the mixture is pale, mousse-like and thick enough to leave a trail when the whisk is lifted from the mixture.
Sift the flour into a bowl. Then sift again. Carefully fold half the flour into the egg mixture, then gently pour half the cooled butter around the edge of the mixture and fold in. Repeat with the remaining flour and butter. Pour the mixture into the prepared tin. NOTE folding the flour in, is key to the recipe being successful, you can do it with your hands instead to be more gentle.
Bake for 35-40 minutes until well risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
For Swiss Meringue Buttercream
Beat pasteurised egg white to foamy and then add flavoured icing sugar of choice.(You can buy liquid pasteurised egg white from any supermarket) We use Two chicks.
Once beaten in add in small amounts of butter at a time until all incorporated. Butter must be room temperature.
Divide the sponge into two layers to fill it with the Swiss Meringue Buttercream. You can also add Jam.
Make squares and decorate with the remaining Swiss Meringue Buttercream, sprinkles, fresh berries...