Melt butter and set aside to cool. Tip - warm butter will deflate the eggs.
Sift the flour, cornflour, and salt twice.Tip- Sifting the cake more than once essential when making genoise. So, don't skip this step
In the bowl of a stand mixer with the whisk attachment, start whipping the eggs with cream of tartar. When the eggs get foamy (about a minute) gradually add the sugar one tablespoon at a time whisking continuously. Once all the sugar is in - whip the eggs until light and foamy - ribbon stage (takes me about 3 minutes)
Next, add the vanilla extract and combine well.
Then, sift the flour mixture over the whipped eggs and gently fold with a spatula in three editions.Tips- The flour quantity is very little so sifting will prevent lumps and deflating the eggs
Add a few tablespoons of cake batter to the cooled butter and combine well. Then, add the butter mixture to the remaining cake batter. Gently fold it in. Tip - melted butter is often where eggs can be deflated so do this carefully. Make sure the butter is cooled.
Bake for about 15 to 20 minutes until the top is lightly browned, the top springs back when touched and the cake leaves the sides of the pan.
Immediately transfer to a cooling rack and invert it to prevent the cake from sinking. Cool completely before decorating.
Filling and Frosting
In the bowl of a stand mixer with the whisk attachment add the whipping cream. Start whipping at medium speed, gradually add the sugar. Then turn to high speed and whip to stiff peaks. Pro tip - cold whipping cream in a chilled bowl will whip faster. I like to keep my mixer bowl in the fridge for a few minutes before I start whipping.
For the sugar syrup - in a saucepan boil ½ cup water and ¼ cup sugar for 2 minutes. Set aside to cool.
Strawberries - save 8 to 10 pretty strawberries for decoration. Chop the rest into small pieces for the filling (about 1 cup).
Place one layer of the cake on a serving platter. Generously brush the cake with simple syrup.
Spread a dollop of whipped cream, spread evenly with a straight-edge spatula, then, generously sprinkle some chopped strawberries and top with another dollop of whipped cream. Spread evenly with a spatula. Pro tip - a second dollop of whipped strawberries will help prevent them from moving around. This gives a more stable cake.
Place the second cake layer on top of the filling, brush with simple syrup.
Spread more whipped cream on the top and sides of the cake. Spread evenly with an offset spatula. Dip the spatula in warm water to create a smooth finish.Pro tip - do not use hot water, dip the spatula in warm water as hot water will melt the cream
Place leftover whipped cream in a piping bag with a star tip. Pipe a border on the bottom and top edge of the cake.
To finish place eight to ten strawberries on top equally spaced.
Flat genoise -If the eggs get deflated either because they were over whipped or because the fat was not folded in properly the eggs will deflate. This results in a flat genoise.
Rubbery genoise -If you look at the video, I show you the right method to add the melted butter. A little batter must be added to the melted butter first. Then you fold that mixture to the rest of the whipped eggs. If not the butter will sink at the bottom of the pan giving you a rubbery genoise.
Dry, tasteless genoise - yes, some classic genoise can be dry and tasteless but not this one. This one has sugar, eggs, butter. If the eggs are whipped to a ribbon stage they don't become dry. The butter adds richness and moisture to the cake.
How to stabilize whipped cream - There are many ways to stabilize whipped cream from simple powdered sugar, pudding mixes, or gelatine. This cake used powdered sugar, which contains cornstarch and works as a stabilizing agent. This cake will last a day or more in the fridge. A Chocolate Cake with Whipped Cream stabilized with gelatine may last for 2 to 3 days in the fridge. I have explained with a video tutorial everything you need to know on how to stabilize whipped cream with 5 different methods.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you