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Hazelnut Genoise Sponge with Strawberries & Cream

I have added my own twist to this traditional recipe by reducing the sugar and adding protein-rich ground hazelnuts. The result is a flavourful sponge with a glorious bite to the crumb. Sandwiched with strawberries and cream, this is cake heaven.
Prep Time 20 minutes
Cook Time 40 minutes

Ingredients

  • 30 g butter
  • 1 tsp vanilla extract
  • 4 medium-sized eggs, size 6
  • ½ cup (100g) golden caster sugar
  • ½  cup (75g) white flour or gluten-free flour mix
  • ½  cup (50g) ground hazelnuts (or almonds)

Strawberries & Cream Filling

  • 1 cup (about 250g) fresh or frozen strawberries, halved
  • 2 teaspoons sugar or honey
  • ½  cup (125ml) cream, whipped
  • 1 heaped tbsp thick greek-style yoghurt

Instructions

  • Preheat the oven to 160 degrees Celsius. Line the base and sides of a 20cm round cake tin (a 23cm cake tin can also be used but the cake will be thinner and difficult to halve.)
  • First, melt the butter in a small saucepan, add the vanilla, and set aside to cool.
  • Wash a large mixing bowl or stand mixer bowl in hot water to pre-warm (see note above). Place the eggs and sugar into the bowl and beat on high for 8-10 minutes until the ribbon stage is achieved (see description above).
  • Place the flour and ground hazelnuts or almonds in a bowl and use a whisk to combine and aerate. Add to the egg mixture in three additions using a spatula to fold very gently to mix. Pour over the melted butter and vanilla, and gently fold again until just incorporated.
  • Carefully pour the batter into the prepared tin and place in the middle of the oven. Bake for 35-40 minutes until the top surface feels spongy when gently pressed. Remove from the tin and cool completely on a rack. The sponge can be made a day in advance and kept in an airtight container.
  • In a small saucepan gently soften the strawberries with the sweetener over a low heat until tender and fragrant. Cool.
  • When ready to serve, cut the sponge in half through the belly and place the bottom half on a serving plate. Whip the cream to soft peaks and stir through the yoghurt and cooled strawberries.
  • Spread this over the sponge base, then top with the second layer. Dust with icing sugar and serve. The sponge is best eaten the day it is decorated.

Notes

Variation: Chocolate Genoise - replace half of the flour with 1/4 cup (40g) good quality cocoa.