Genoise sponge is my go to cake recipe, its such a simple and versatile sponge. The only bad thing about it is that you could literally never stop eating it, it’s not dense or sickly sweet allowing fillings to be shown off. I love it with cream and berries, chocolate ganache, mousses, lemon drizzle, … Turn all your favourite flavoured cakes into fat free versions! Well, besides the cream of course. But this post is about my gluten free version.
The final layer on the wedding cake and by far the most delicious.
I had a slice of a pistachio and rose cake with the bride over a year ago in a little cafe in Cornwall. She loved it and I said one day I’ll work out how to make it for you. What better day than her wedding day?
I can’t believe I just wrote this whole blog post and accidentally deleted it. How do yo regain all the enthusiasm after that? Thats a genuine question people!
And I’ve already finished the slice of cake.
It was delicious. Well, I already said that. Even after being frozen, ganache and all. This recipe was chosen for the bottom layer of the wedding cake and seeing as I made a cake for 150 guests, when there were only 34, there are lots of leftovers.