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Ingredients

• 4 eggs
• 1⁄2 cup granulated sugar
• 3⁄4 cup cake flour, sifted
• 3 Tbs. unsalted butter, melted
  
  

• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tsp. kirsch
• 2 cups heavy cream
• 2 tsp. confectioners’ sugar
• 3 cups strawberries, hulled and cut into
  ; 1⁄2-inch slices, plus 6 strawberries,
  ; halved lengthwise, for garnish

Description

The Génoise, A Light, Elegant Sponge Cake, Is One Of The Building Blocks Of French Baking, Used As A Base For Both Layer Cakes And Jelly Rolls. The Successful Leavening Of The Cake Depends Solely On How Much Air Is Whipped Into The Eggs. Heating The

Williams-Sonoma