Génoise Cake With Berries

Step 1

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

Step 2

Sift flour and salt together in a small bowl. Set aside.

Step 3

Create a double boiler by placing a heatproof bowl over a pot of simmering water (bowl should not touch water). Add eggs and sugar to the bowl.

Step 4

Whisk constantly for 5-7 minutes until mixture reaches 120°F (49°C) and becomes pale and thick.

Step 5

Remove bowl from heat. Using an electric mixer on high speed, beat mixture for 8-10 minutes until it triples in volume and falls in ribbons from the whisk.

Step 6

Gently fold in sifted flour and salt in two additions using a rubber spatula.

Step 7

Drizzle melted butter and vanilla extract around the mixture and fold in gently until just combined.

Step 8

Pour batter into prepared pan. Bake 25-30 minutes until a toothpick inserted in center comes out clean and cake springs back when lightly touched.

Step 9

Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 10

Whip cold heavy cream with powdered sugar until stiff peaks form.

Step 11

Place cooled cake on a serving plate. Spread or dollop whipped cream evenly over the top.

Step 12

Arrange fresh berries on top in a decorative pattern. Garnish with mint leaves.

Step 13

Serve immediately or refrigerate up to 2 hours before serving.