Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant. This pretty cake has two layers of chocolate sponge that are sandwiched together with raspberry jam and A Genoise Cake is named after its place of origin, Genoa Italy. It belongs to the family of light and airy Then whisk or fold about one quarter of the whipped cream into the melted chocolate. Chocolate Genoise is, basically, a chocolate sponge cake.
Do you long to be able to make yours light, creamy, whippy and delicious every time? The sponge cake and the genoise are the little black dresses of the patisserie world. Accessorised to the nines with flavourings, fillings and toppings—from creams and mousses to fruits, nuts, chocolate and fondant coatings—these simple cakes are transformed into glamorous gateaux like Black Forest. You can cook Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant using 13 ingredients and 18 steps. Here is how you cook it.
Ingredients of Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant
- You need of Genoise Sponge.
- Prepare 4 of Eggs.
- Prepare 2/3 cup of Caster Sugar.
- Prepare 1/4 tsp of Salt.
- You need 1/2 cup of Cake Flour.
- You need 2 tbsp of Cocoa Powder.
- It’s of Whip Cream.
- Prepare 1 cup of Heavy Cream.
- You need 1 tsp of Vanilla Extract.
- It’s 1 tbsp of Sugar.
- It’s of Fondant.
- You need 1 of Fondant.
- Prepare 5 dash of Blue Food Coloring.
Génoise sponge is an essential base for many pastry applications. Try Chef Philippe's easy recipe with illustrated, step-by-step instructions. Before starting this Génoise Sponge recipe, make sure you have organised all the necessary ingredients. Brushing the cake layers with a simple syrup before frosting keeps the cake from crumbling and drying out.
Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant instructions
- 1) Genoise Sponge.
- Beat eggs , sugar and salt..
- Use electric hand mixer and beat over warm water until the foam rises up..
- Sift in flour and cocoa powder..
- Gently fold together with a spatula. Not break the egg foam..
- Scoop the batter into the cupcakes liners about 2/3 full..
- Bake for 195 C for 11 minutes.
- Let it cool completely on a wire rack..
- 2) Whipping Cream.
- Pour Cold whipping cream into a bowl..
- Whisk for 2 minutes then add sugar and vanilla extract..
- Continue whisking until stiff..
- Pour the cream in the pipping bag..
- Cut the end and pipe on cooled cupcakes..
- 3) Fondant.
- Knead blue food coloring with fondant..
- Roll out a fondant and cut into heart shapes using heart shape cookie cutter..
- Decorate the fondant on the cupcake..
A nod to the classic childhood favorite, this chocolate cake roll combines light sponge cake with sweet vanilla whipped cream and chocolate ganache! Table of contents : – – Halloween Cupcakes – Chai Cupcakes – Exquisite Kuisines Strawberry-lemonade cupcakes – Chocolate Genoise Sponge Cupcakes with Whipped Cream and Blue Fondant – Chocolate chip Oreo cookies cupcakes – AMIEs NESQUICK Cupcake – CARMEL APPLE. If making chocolate genoise, sift flour and cocoa powder over egg yolk mixture (or just flour if making vanilla). Vigorously fold in with a large rubber spatula, running it down along bottom of bowl and lifting up through center and over the top as you rotate bowl. The mixture will seize up and thicken quite a bit.
