|Who says heart-shaped cakes are for V-day only? :o)|
|Look at that height!|
|Homemade jam in the middle and on top. Yum!|
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!|
- 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)