EVEVEVEVEVEVEVEVEV
V
EVEVEVEV
V
ERERERERERERERERERERERERERER
YDYDYDYDYDYDYDYDYDYDYDYDYYY
AYAYAYAYAYAYAYAYAYAYAYAYAY
Y
AYAYAAA
C C
CC
C C C C C
CCC
C
C
AKAKAKAKAKAKAKAKAKAKAKAKAK
ESESESESESESESESESESESESEE
Genoise Cake with
Raspberries and Cream
This delicate, whisked cake makes an impressive dessert, but is also ideal
as the centerpiece for an afternoon picnic on a sunny summer’s day.
Method
1 Preheat the oven to 350°F (180°C).
Grease the cake pan and dust with flour.
2 In an electric mixer with whisk attachment,
or using a large bowl and a hand mixer,
whisk together the eggs and sugar for at
least 5 minutes, until they are thick, pale,
and at least doubled in volume.
3 Sift the flour and carefully fold it into
the mixture. Fold in the vanilla, lemon
zest, and butter.
4 Put the batter into the cake pan and
bake immediately for 40 minutes, or until
the top is springy and a skewer inserted
into the middle of the cake comes
out clean.
5 Leave the cake to cool in the pan for
a few minutes, then turn out and leave
to cool completely on a wire rack.
6 When the cake is cold, cut it very carefully
horizontally into three equal pieces, using
a serrated bread knife.
7 In a large bowl, whip the cream until
stiff. Crush the raspberries lightly with
the confectioner's sugar and fold into the
cream, leaving behind any juice so that
the cream is not too wet.
8 Spread half the cream and raspberry
mixture onto one piece of the cake, and
top with a second piece. Spread the
remaining cream mixture on to the second
layer of cake and top with the final layer.
Dust the cake with confectioner's sugar
and serve immediately.
PREPARE AHEAD The cake will keep, unfilled,
in an airtight container for one day.
BAKER’S TIP
This is a classic Italian cake that uses very
little fat, and only a little melted butter, for
flavor. These cakes are infinitely adaptable,
and can be filled with anything you like, but
should ideally be eaten within 24 hours of
baking, because the lack of fat means they
do not store as well as other cakes.
Special equipment
9in (20cm) springform cake pan
Ingredients
For the cake
3 tbsp unsalted butter, melted and cooled,
plus extra for greasing
1 cup all-purpose flour, plus extra for dusting
4 large eggs
(^1) ⁄ 2 cup sugar
1 tsp pure vanilla extract
finely grated zest of 1 lemon
For the filling
2 cups heavy cream
11oz (325g) raspberries
1 tbsp confectioner's sugar, plus extra to serve
SERVES
8–10
30
MINS
40
MINS
4 WEEKS,
UNFILLED