Monday, June 27, 2011

HCB - Red Fruit Shortcake

This week's cake was a winner! The Heavenly Cake Bakers baked the Red Fruit Shortcake. Although this sponge cake is supposed to be topped with 3 kinds of red fruit (strawberries, raspberries and red currants), I made it with all strawberries which worked really well too. That's not where the deviation from the recipe ended (and if you've read my blog a couple times, you're not surprised) :o) For a change of pace, I baked the cake in a heart shaped pan. The genoise rose beautifully and is probably my most successful (aka high) genoise to date! I also decided to make my standby orange syrup to brush on the genoise, mainly because I wasn't patient enough to wait for the macerating fruit to release all of their juices :o)

Who says heart-shaped cakes are for V-day only? :o)
Here are some step-by-step pictures:

Look at that height!
With such a lovely height, I decided to cut the cake in half. I brushed both halves with syrup and spread some homemade Strawberry-Rhubarb Jam in between and on top.

Homemade jam in the middle and on top. Yum!
Thinly sliced strawberry were neatly arranged on top for a more dramatic effect :o)


Of course I have to share with a picture of the inside. The crumb of this cake is absolutely beautiful. It absorbed the syrup so well while remaining soft and tender, without becoming soggy.

Look at that crumb!
I served this cake following a Cous Cous dinner at our house. My friend Wafae and her family enjoyed it very much. For variety, Wafae baked and brought a banana cake that was topped with jam and toasted sliced almonds. Nobody went hungry that night :o)

Final thoughts/tips:

  • Hubby loved this cake too but then again, I knew he would because he prefers light cakes like sponge cakes. He gave it an 8.5 out of 10.
  • I loved this cake too. It's definitely something I'd make again. The best part is that it doesn't take that long to make.
  • Whenever I make genoise, I don't bother taking the eggs out of the fridge ahead of time, because they will be heated on top of simmering water anyway. For the same reason, I use regular granulated sugar instead of superfine sugar, because it dissolve in the warm egg mixture anyway.
  • As you might remember from my previous post, I forgot the sugar in last week's cupcakes. This week I tried very hard not to forget anything, and yet I did. I forgot the vanilla extract in the genoise but after the orange syrup soak, nobody seemed to notice :o)


  1. may a suggest a great French method called mis-en-place for not forgetting ingredients. You told me about it and it works beautifully...:)
    Your cake looks AWESOME. I would so love a piece RIGHT NOW! I also love the cake pan - first time I see a heart of that shape.

  2. HANAA!!!!!!! It's gorgeous! I love love love love love your pan. That's an unusual heart shaped. I love the pointy end (have I said I love your pan?)

    I also love how you decorate it with the strawberries. They look like they're lining up to be eaten!

    PS: I often forget vanilla extract too, and no one noticed :).

  3. your cake looks so pretty! i bet the orange syrup paired really nicely with the strawberries. great job!

  4. Beautiful! The combination of flavors sounds delicious.

  5. Hanaâ!! This cake is stunning! Wow. Love that you used all strawberries...the crumb is gorgeous...what a lovely summer cake!!

  6. Your genoise turned out really well. The split with jam reminds me of a Victoria

  7. Oh it is so beautiful! Perfect.Love the heart tin. Should really get me one of those.

  8. Ha--you added orange syrup. What a surprise! (I think it must have been you who really coined the phrase, a day without an orange is a day without sunshine).
    I also love your pointy-tipped heart pan--it makes the cake really look like a heart instead of a misshapen circle.

  9. @Anat: ha ha. I’ll try the mis-en-place next time. You can have a piece anytime, but you’ll have to travel to MN :o)

    @Jenn: thank you so much! This (unusual) heart-shaped pan is really meant for cakes that have a fondant covering. The cake’s edges are much “rounder” in this cake pan than regular cake pans.

    @ECL: yes, the orange syrup worked great with the strawberries. Try it! :o)

    @Vicki: thank you!

    @Nina: thanks, Nina. It is a great summer cake, and you could use whatever fruit is in season.

    @Lois: you’re right. It does bear resemblance to the Victoria Sponge :o)

    @PleaseDNFTA: thank you and thanks for stopping by!

    @Marie: you know me too well :o) What can I say? I love oranges.

  10. Wow Hanaa, that is a beautiful cake! I love the jam in the middle and the gorgeous array of strawberries on top. Looks like a valentine's day cake :)

  11. Hanaa, that cake looks absolutely divine. I want a slice now! When I first saw the photo I thought it was an upside down cake, but this sounds even better.


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