The 20th of each month on Baking in Pyjamas is reserved for cake, but not any kind of cake, it’s The Cake Slice Bakers day. If you’re not familiar with it then let me fill you in. We are a group of cake loving ladies who throughout a year bake cakes from cake themed books. This year we are baking from World Class Cakes – Roger Pizey.
It’s been a while since I’ve participate in the wonderful baking group The Cake Slice Bakers and for the month of May i’m back with these gorgeous light little morsels, my take on Genoise with Raspberry and Cream. Delish!!
I changed one thing with this recipe, the tin used to bake it in. The recipe calls for a 8 inch round cake tin which you bake it in and then proceed to split in 2, fill with the cream and raspberries and viola. I however, used 6 mini cake tins which measured 6 x 2 inch and think that’s the perfect way to for this recipe to be presented. They scream spring/summer celebration or picnic and topped with seasonal fruits you’ve got tons of room for creativity and that’s why I like these so much.
Apart from tasting light and buttery, they are indulgently fresh and when dolloped with speckled vanilla bean whipped cream and topped with sweet, juicy tart raspberries I can easily see myself and you enjoying one out in the garden with perhaps and glass or two of fizz.
Genoise are cakes which contain no chemical raising agent and rely solely on whipped eggs to give the cake it’s rise and lightness. Genoise was invented in Italy and comes from the city of Genoa. I think these cakes are the right kind if you intent to top it with a light topping such as sweetened whipped cream like I did or Swiss Meringue Buttercream. It’s a very summery cake.
Now let’s see what the other bakers choose to bake for the May 2017!!
Genoise with Raspberries and Cream
- 6 large Eggs
- 200 grams Caster sugar
- 160 grams Plain flour
- 25 grams Cornflour
- 30 grams Salted butter melted
- 65 grams Caster sugar
- 65 ml Water
Sweetened whipped cream
- 500 ml Double cream
- 65 grams Icing sugar
- 1/2 teaspoon Vanilla bean paste
- 1 punnet Raspberries
Pre-heat the oven to 170C and grease six, 6 x 2 inch round cake tins and set aside.
In the bowl of a free-standing mixer fitted with whisk attachment set to high, whisk the eggs until foamy. With the mixer on low speed, gradually add the sugar then turn the speed up to high and continue to whisk until trebled in size.
Sift together the flour and cornflour then gradually and gently fold through the egg mixture.
Pour in the melted butter and again gently fold through. Pour the batter into the tins and bake for 17-20 minutes or until a cake tester inserted to the centre comes out clean.
Leave in the tins on a wire rack for 10 minutes before removing. Now make the simple syrup.
Once the syrup has been made, leave for 10 minutes then brush over the cakes and leave to cool complete before making sweetened whipped cream.
Place the sugar in a small saucepan along with the water and boil gently until thick and syrupy.
Sweetened Whipped Cream
Place the cream into a bowl of a free standing mixer fitted with a whisk attachment and whisk until slightly thickened.
Sieve in the icing sugar, add the vanilla bean paste and whisk until thick and spreadable.
Place in the fridge for 30 minutes. Spread onto the cakes and topped with raspberries.
- Recipe from World's Best Cakes - Roger Pizey
- Store these in the fridge and eat within 2 days.