Tropical Lemon Orange Genoise

Genoise many may know, others may ask- I personally didn’t know till searching through my cookbook looking to try out a knew recipe. It is a European sponge cake it is on the same realm as angel food cake, but a little more dense. I have to say it is dreamy though- the cake has a nice lemon flavor and then the whipped cream adds a sweet lightness to the dish and the tropical fruit makes you feelΒ like you are on vacation. πŸ™‚

The banana’s are in the shape of a heart πŸ™‚
Bed 1
My honey bunny in bed with the breakfast I made him πŸ™‚
Bed 3
The highlight of the day getting my new sunglasses had to have something to brighten it up πŸ™‚

We made this last weekend after several trips to the doctors office all day was fun to come home and bake something new plus we were finally able to use the cute Bundt pan my grandparents got us a while back πŸ™‚ We were inspired by the Genoise with fruit and cream filling recipe in the Taste of Home Baking cookbook. As you know we always have to add our own spin πŸ™‚ – instead of all purpose flour we used whole wheat, added in orange zest and juice into the recipe, eliminated the sugar syrup, and added in tropical fruit instead of mixed berries.

We began the recipe by filling a large pot half way with water and allowing that to come to a simmer. From there in a large mixing bowl we mixed together 6 eggs and 1 cup of sugar. Once the water came to a simmer, I placed the bowl on top of the pot and allowed that to cook while continuously whisking the mixture (don’t want it to turn into scrambled eggs). Once the mixture came to 110 degrees on my candy thermometer I took the mixture off of the stove.

From there I added in 1 zest of a lemon, 1 teaspoon lemon extract, 1 zest of an orange and 1/2 of the orange’s juice. Then on high for several minutes with my hand mixer I beat the mixture together until the volume doubled.

Next I gently and slowly folded in 1 cup of whole wheat flour (1/4 of a cup at a time). Lastly, I folded in 1/2 cup of butter that was melted and cooled. I sprayed my pan with butter flour spray and then cooked it in an oven at 350 degrees for about 30 minutes or until a toothpick comes out clean. From there flip the cake onto a cooling rack and allow to cool.


In the meantime, on the stovetop cook together 3 cups of tropical fruit (can use any kind you like- we used frozen strawberries, payaya, mango and pineapple that we unthawed) with the other 1/2 of orange juice and 2 tablespoons of sugar. Allow this to cook on medium heat for about 10 minutes or until fruit comes to the softness you like.


Then in a separate bowl, whip together 1 cup heavy cream until it begins to form peaks. Then add in 1/2 cup confectioners sugar and 1 teaspoon vanilla extract. Continue until peaks form and it holds its shape. This is one part of the recipe we didn’t change and I have to say this is some of my favorite homemade whipped cream we’ve made so far. πŸ™‚


Lastly, put the master piece together- place the beautiful cake on a nice white plate. Then top with whipped cream and tropical fruit- place the remainders in containers can add more onto the pieces once you cut them.


Hope you enjoy this recipe as much as we did this past week! Hope everyone has a wonderful weekend πŸ™‚

Thank you for reading along with any comments or likes ❀


4 Comments Add yours

  1. Debbie says:

    With okay results. Do you have a secret?


  2. Thanks for commenting Debbie πŸ™‚ With the results you got what part did you feel didn’t come out right? Was it an angel food cake that you made?


  3. That looks so refreshing and yummy! That would be a great dessert for a summertime dinner.

    Liked by 1 person

  4. Awwww thanks Mary!!!! πŸ™‚ I couldn’t agree more great dish that feels lite and refreshing πŸ™‚ Thank you for commenting ❀


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