Vanilla Genoise

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Step 1

Line the bottom a Lamington Pan (30.5 x 20.5 x 2.8 cm) with a parchment paper and preheat the oven to 175°C

Step 2

On a medium heat, melt the butter in a small saucepan and cook until the milk solids sink to the bottom of the pan and become brown. Strain the butter though a paper towel lined sieve into a medium bowl. Stir the vanilla into the browned butter and set aside.

Step 3

Put the eggs, sugar and salt in a large mixer bowl. Set the bowl over a pan of simmering water (don't let the bowl touch the water) and whisk until the eggs are slightly warmer than body temperature.

Step 4

Put the bowl onto the mixer and whisk until the eggs are tripled in volume.

Step 5

Sift half the flour over the egg mixture and use a balloon whisk to fold, repeat with the remaining flour. Whisk 1 cup of the batter into the browned butter to lighten the butter, then whisk in another cup of batter.

Step 6

Fold the butter mixture into the batter just until combined. Don't over mix or you'll loose some volume in the cake. Divide the batter evenly between the pans.

Step 7

Bake until the cake springs back when pressed in the center, about 20 minutes. Remove from pan an wrap in cling wrap straight away and place into the freezer.

Step 8

Whilst the cake is freezing, beat the cream and vanilla extract together until stiff peaks form.

Step 9

Remove the cake from the freezer and use a 15cm cake ring to cut out 2 (or more) layers.

Step 10

Using a pastry brush, spread some of the simple syrup across the first layer, then add a generous layer of the cream. Continue this until you have used all your cake layers.

Step 11

Use the rest of the cream to cover the cake and smooth it all out and finish by decorating the cake using the fruits and toasted almonds.

Step 12

Keep covered and refrigerate until serving time