Roasted Strawberry and Balsamic Genoise Cake | Le Bon Garçon


I celebrated my birthday this year by baking myself a cake.  I’ve always liked strawberry cake, but for some reason I couldn’t find a good recipe.  I tried one recipe I found on the internet--but when I took it out of the oven, it was heavy as a brick.  Since I couldn’t find a good recipe, I had to improvise. 


Fortunately, I stumbled upon Zoe Francois’ website.  I’m not sure why I’ve never been to the site before since it’s a great resource for baking recipes.  On her website, I found a recipe for a genoise cake as well as strawberry ice cream made with roasted strawberries.  Genoise cake is extremely dry so I figured it might be a good cake to add fruit puree to.   I took a leap and combined the two recipes.  I roasted a pound of strawberries with a little balsamic vinegar and a tablespoon of sugar for a half-hour at 300 degrees Fahrenheit.  Then I pureed the strawberries and folded the puree into the genoise batter at the end.  I had a to add an extra ¼ cup of flour to the recipe because my first attempt didn’t have enough structure and fell apart when I tried to take it out of the pan.


I then frosted the cake with Magnolia Bakery’s creamy vanilla frosting.  The next time I make the cake, I will probably fill it with pastry cream. That will be good!


Sonia Colmenares-Roles
Sonia Colmenares-Roles 12 Jun 10:15

This cake looks beautiful. Now just think of it in cupcake form. I have to make this! LOL.

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