Step-by-Step Cakes by DK Publishing

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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