Genoese Sponge Cake
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper.
- In a bowl, beat the egg, sugar, and vanilla with an electric mixer until the mixture is light and triples in volume, about 5 minutes. Sift the flour over the bowl while folding gently, using a spatula. Gently stir in the melted butter.
- Spoon the batter into the prepared pan. Bake for 10 to 12 minutes.
- Let cool and unmould. Wash the pan and put the cake back in it. Place the pan on a serving plate. Set aside.
- In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes.
- In a saucepan, combine the sugar and cornstarch. Stir in the egg yolks, whisking until smooth. Gradually whisk in the hot milk. Cook over low heat, stirring constantly with a wooden spoon, taking care to scrape the bottom and corners of the pan, until the mixture thickens and coats the back of the spoon, about 15 minutes.
- Add the gelatin and stir until completely dissolved. Add the orange juice and zest. Stir to combine. Allow to cool for about 15 minutes. Set aside.
- Gently fold the whipped cream into the orange mixture with a whisk until fully incorporated.
- In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Gently fold the meringue into the orange mixture with a whisk. Pour into the pan and cover with an upside-down plate.
- Refrigerate overnight.
- Run a knife around the pan and remove the pan. Keep in the refrigerator.
Cornstarch protects against the formation of lumps.
Adding orange juice, half frozen, cools the cream faster.
To prevent the Bavarian Cream from drying, use an upside-down plate rather than plastic wrap that might stick to the bavarian cream.