Butter-free Air fryer Cream Cake
This air fryer butter-free Génoise cake, is an easy no fuss cake, fits a small air fryer & doesn't require decorating skills. Perfect for a Summer party!
Equipment
- Digital scales or measuring cups
- Measuring Spoons
- Electric Hand/stand mixer
- Medium Bowl
- 6" (15¼cm) Round Cake Tin (at least 7cm (2¾″) deep)
- Spray, lining paste or butter for greasing (try homemade lining paste)
- Wooden Cocktail stick
- Cooling rack
Ingredients
For The Sponge:
- 3 Medium Eggs (Medium to large, US large to extra large)*
- 125 grams Caster Sugar (4½ oz, rounded ½ cup Extra/Super Fine Sugar*)
- 12 drops Mango Extract (or 1½ tsp Vanilla Extract*)
- 75 grams Semolina (2⅔ oz, fine or coarse*)
For Decoration:
- 120 ml Whipping Cream (4 fl oz, 1 cup after whipping. Double, heavy or whipping cream*)
- 5 drops Mango Extract (for the cream, optional)
- Fresh berries & other fruit (about 5 medium strawberries, 8 blueberries, etc*)
Instructions
Prepare The Air Fryer
- Make sure your air fryer can take a 6″ (15¼ cm) round cake tin, by at least 7cm (2¾″) deep. If not see notes below for different sizes.
Prepare The Cake Batter:
- Seperate the 3 Medium Eggs without getting any yolk into the whites. Then rub a half lemon on the electric mixer's beater(s) & on the bottom of the medium mixing bowl to eliminate grease & make the whites whip easier.
- Next, whisk the egg whites on medium to high speed until stiff or firm peaks are formed. Try lifting the bowl upside-down or just try shaking the bowl to see if it's going to move or not.
- In a stand-mixer or large mixing bowl, beat the egg yolks and 125 grams Caster Sugar together (no need to clean the beater(s). Beat on high until the batter is much paler in colour, increased in volume & leaves a 'trail'. See the Step-by-step instructions before this for more, or check out the video for the 'ribbon/trail test' to determine if you have whisked enough. Do not proceed to the next step if you need to whisk more.
- Add the vanilla extract* or Foodie Flavours 12 drops Mango Extract to the egg yolk/sugar mixture. Then add about ⅓ of the whisked egg whites before gently 'folding in'. Use a rubber, silicone or plastic spatula & if you don't know how to 'fold' without knocking out the air you just incorporated, see the step-by-step directions above or the video. This really helps the cake to rise properly. But no need to incorporate 100% as we will add 2 more increments of the whites.
- Once you have added all the whites in, next add the 75 grams Semolina, again in 2 or 3 increments to help work it in carefully. The batter should still be very thick & leave a trail.
Prepare The Cake Tin:
- Well grease up the sides & bottom of the 6″ (15¼ cm)round cake tin. Try homemade lining paste (cake goop), cake release spray, or butter & flour. Then paper line the bottom with a circle of baking/parchment paper.
Baking The Cake:
- Pre-heat your air fryer if it is needed (to 150°c/300°f. (For a regular oven 170°c/150°c fan oven/335°f & gas mark 3.5).
- Gently let the cake batter fall into the prepared cake tin, then scrape the sides of the bowl, before shaking the tin to level off a little. Place inside the air fryer basket (or centre of an oven) & bake for 35 minutes without opening the air fryer/oven before this time.
- Then check the cake has risen, will have a crispy Genoise beige crust (do not press on the top)***. Gently try a wooden cocktail stick, about ⅓" (1cm) from the edge & insert most of the way down. It should come out clean of crumbs. If not, return to the air fryer/oven & bake for 5 minutes or until done.
- Leave in the tin & place on top of a cooling rack for at least 1 hour. Then turn out the cake onto a tea-towel topped cooling rack, cake stand orserving plate. (**Run a plastic knife or cocktail stick round the edges if needed). Carefully peel off the paper & leave to cool before decorating. Alternatively, wrap in cling film/plastic wrap once cooled, and leave out at room for up to 3 days, before decorating.
Whipping The Cream:
- Whip the 120 ml Whipping Cream till peaks form and then add 5 drops Mango Extract or 1/2 tsp vanilla extract if you like.
- You can make the cream a day ahead and just cover well with cling film/plastic wrap and store in the fridge till ready to use.
Decorating The Cake:
- ***Decorate the cake only when intending serving within 30-60 minutes as weight & moisture of the fruit & curd can pull down the soft cake. Adding curd is optional & only if serving soon.***
- Spread on the whipped cream & add a little lemon curd in the centre (optional).
- Half or slice some strawberries, blueberries, mango, grapes etc & then gently place on top of the cream-topped cake.
Serving & Storing:
- Serve immediately (especially if using the lemon curd) or within 60 minutes. Cut into 6 - 8 slices & enjoy with left-over cream & more fruit if desired.
- Any cake left-over can be stored in the fridge, with cling film/plastic wrap on top & is best if consumed within 24 hours. Moisture from the fruit, curd & fridge will impair the delicate texture of the cake so a good reason to eat more cake!
- Alternatively you can store the undecorated cake layer as instructed above, for up to 3 days before adding the cream & fruit.
Notes
Sugar - UK Caster Sugar is used, and US equivalent is Extra/Super Fine Sugar. or you can lightly blitz your own from granulated sugar.
Eggs - make sure no egg yolk gets into the whites (yolk in the whites is fine). Make sure at room temperature too.
Semolina - fine or coarse semolina both work well. See before the step-by-step instructions for more info.
Extract - highly recommend using Food Flavours mango extract in the cake and in the cream. Passion fruit and vanilla extract are good too.
Fruits - use any of your favourite fruits for the top. ***Make sure to not add the fruit and lemon curd if not serving very soon***.
Yield/Servings - the 6" cake can serve 6 - 8 slices. 6 slices being decent sized.
Air Fryer - This cake was recipe tested in a small basket air fryer, that holds nicely a 6" (15.25cm) wide round & deep cake tin. But can be made in a regular oven, just use the alternative temperatures listed.
Alternative Tin Size - see my how to increase a recipe article, or how to reduce a recipe or take a look at the Genoise Summer Berry Cake recipe with different depths of layer cakes.
Nutritional Information - I am not a qualified nutritionist and all values are approximate. These are based on using the ingredients as listed above, using all the cream & fruit (5 medium strawberries & 8 blueberries). I serving is 1 slice, calculated assuming a yield of 6 decent sized slices. Make bigger or smaller slices & these values will change. All values calculated via MyFitnessPal.com.
Semolina - fine or coarse semolina both work well. See before the step-by-step instructions for more info.
Extract - highly recommend using Food Flavours mango extract in the cake and in the cream. Passion fruit and vanilla extract are good too.
Fruits - use any of your favourite fruits for the top. ***Make sure to not add the fruit and lemon curd if not serving very soon***.
Yield/Servings - the 6" cake can serve 6 - 8 slices. 6 slices being decent sized.
Air Fryer - This cake was recipe tested in a small basket air fryer, that holds nicely a 6" (15.25cm) wide round & deep cake tin. But can be made in a regular oven, just use the alternative temperatures listed.
Alternative Tin Size - see my how to increase a recipe article, or how to reduce a recipe or take a look at the Genoise Summer Berry Cake recipe with different depths of layer cakes.
Nutritional Information - I am not a qualified nutritionist and all values are approximate. These are based on using the ingredients as listed above, using all the cream & fruit (5 medium strawberries & 8 blueberries). I serving is 1 slice, calculated assuming a yield of 6 decent sized slices. Make bigger or smaller slices & these values will change. All values calculated via MyFitnessPal.com.
Nutrition Facts
Butter-free Air fryer Cream Cake
Serving Size
1 slice
Amount per Serving
Calories
176
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Cholesterol
97
mg
32
%
Sodium
32
mg
1
%
Potassium
20
mg
1
%
Carbohydrates
31
g
10
%
Fiber
1
g
4
%
Sugar
22
g
24
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.