Pretty in Pink!!

Passports, Check
Swimwear, Check
Goggles, Check
Flipflops, Check

Woohoo ...all set.....Lanzarote here we come!!!

Sooo excited, two weeks in the sun, can't wait. Now I know you are fretting...but don't worry your pretty little heads cos I couldn't leave without firstly presenting you with my latest creation of french prettiness..

TaaaaDaaahh!!!!

This  is a Genoise sponge, named after the Italian city of Genoa as it happens but closely associated to Italian and French cuisine. It is in fact a cake used as a basis of most french patisserie. It is a whole egg cake which unlike other cakes which beat their eggs and yolks separately; the eggs are beaten with sugar over a bain-marie to a stage known to patissiers as the "ribbon stage".

Pour La Genoise

4 eggs
125g of sugar
70g of plain flour
60g of ground almonds
30 g of  melted butter and a pinch of salt.

Pour Le Sirop:

60g of sugar
50ml of grenadine

Pour La Garniture:

600 ml of whipping cream
15g of sugar
90g of broken white chocolate
250g of raspberries
Pink Food Colouring


Preheat oven to 180 degrees c
Butter and flour a 22cm round cake tin.

Sift together the flour, almonds and salt..
In a Bain-Marie, whip the eggs with the sugar until the mixture increases to three times its volume.
When the mixture is warm, take off heat and whip for 10 mins until cooled down. The mixture is ready when it forms a thick ribbon.

Incorporate little by little the dry ingredients , adding delicately so the genoise doesnt lose its volume.
Add the melted butter at the end.

Empty into the tin and bake in preheated oven for approximately 25 mins.

Take out of tin whilst the cake is warm and leave to cool down before cutting in two.


Prepare the syrup by heating 120ml of water and sugar. Add the grenadine and leave to cool.

Bring to boil 100ml of whipping cream. Empty it onto the white broken chocolate . Mix until the chocolate is melted and set aside.

Whip the remaining cream to a chantilly. Take out half and incorporate the preceding mixture.

In the other half of chantilly, add 15g of sugar and colourant and mix well.

Brush the bottom sponge with the syrup and layer with "la creme au chocolat blanc" and scatter with raspberries.

Cover with the rest of the white chocolate cream.

Brush the top sponge with the syrup and place over the the cream.

Cover with the pink chantilly and decorate with raspberries..

In this case, I have added some pink macarons....cos I know how much you love them..