Sponge cake/ Genoise aux fruits

• 1/2 cup flour
• 1/3 cup corn flour (maizena)
• 4 eggs
• 1/2 cup granulated white sugar
• 1 tsp vanilla extract
• 1/4 cup vegetable oil
• 500mL whipping cream
• 1 can of canned peaches/ fresh fruits + 1 cup peach juice
• 2 cups granulated sugar + 1 cup water

Procedure:

1. In your stand mixer, add the eggs and 1/4 cup granulated sugar. Mix on medium speed for 5-10 mins until it triples in volume.
2. Add in the oil and keep whisking
3. Sift together the flour and corn flour, making sure there are no lumps at all.
4. Little by little, fold in the flour into the egg mixture using a spatula, being extremely careful not to flatten the dough. Mix minimum possible until all the flour mixture is combined.
5. Add in the vanilla and mix gently.
6. Spread the batter onto a lined baking tray with the help of a spatula and bake in a preheated oven at 180°C for around 10 mins, until it looks cooked.
7. While it is baking, bring to boil the sugar syrup (sugar + water). Let it simmer untik it thickens slightly and remove from heat.
8. Once cake is cooked and cooled, wet the sponge using the fruit juice and sugar syrup until well absorbed. Leave in the fridge for 2-3 hours for the soaking to be even.
9. Whip the whipping cream with 1/4 cup granulated white sugar.
10. Layer the cake, whipping cream and the canned fruits/ fresh fruits to create your genoise and voila!