Lemon Raspberry Genoise Cake Adapted from #WorldClassCakes
Anybody else out there have an obsession with the Great British Baking Show? This is my current Netflix obsession and why I chose this cake for my May bake for the Cake Slice Bakers. Because I watched those bakers whipping up genoise sponge like it was nobody’s business. It was as if it got in my mind that I am much more experienced than I am. How hard could it be? The ingredients are simple enough. Well this Lemon Raspberry Genoise Cake was more difficult than it looks on tv. Although do-able with some practice.
We all know the age old adage, “practice makes perfect.” Well I took that to heart this month and decided that I was going to practice and practice this genoise until I got it right. If you know anything about genoise sponge it takes a lot of eggs. I was going through boxes and boxes of eggs trying to find the perfect sponge bake. And with each new cake I had commentary from Paul and Mary in my head. My main issue is the texture is too tight. Let me tell you why…
How to Avoid a Closed Texture
There are certain things in baking that people fail to mention. Partly because it seems so obvious if you have baked a lot. It’s like general knowledge things among bakers. But if you are a novice like me you have to fail and fail again before you can glean the knowledge you need. Those little tricks that change your baking life. Such as the miracle of parchment paper. Why every boxed cake mix doesn’t suggest lining your pan with parchment I do not know. Growing up I was sure cake was meant to stick to the bottom of a sheet pan.
Or the fact that to avoid a close texture on your genoise sponge you need to remember a few tidbits of information. First, when you whip those eggs you need to whip them until they get lighter in color and you can pull out the whisk and draw a figure 8 in the mixture and it sets on top clearly. This takes some time… and patients. I don’t have a ton of the latter. But dang it a proper whipped egg is a thing of beauty and must be done just right to create the air needed for the sponge to be well, spongy. Second, sift your dry ingredients because Paul and Mary said that this is one of the only cakes they still sift their flour for. Apparently as flour has improved sifting has become less necessary, baking history that I didn’t know. Finally, when you fold the flour in fold around the bowl and then through the center. Mary my baking spirit animal taught me this technique.
Adapting My Bake to Make it My Cake
Ok here are my confessions. I made several cakes and some were better than others. Some had great texture, some where meh, and some tasted so much yum! What I did decide for certainty is genoise is plain. It is flavorless and boring. Which explains why they are always adding jam or cream to a genoise cake. Well remember my Greek Coconut Cake I did a while back? The one with lemon syrup poured over the cake to moisten it? That technique brought such a great flavor I decided to once again do a lemon syrup. But this time I used organic Rigoni Di Asiago Dolcedi’ to make my simple syrup. Why? Because it’s a low glycemic alternative to sugar made from organic apples. Plus, it’s already syrupy and all I had to do was add some lemon juice and zest and ta-da! Then I made little holes over the tops of my sponge and poured it on. It was lighter and had a more natural sweetness that I just adored so!
I also chose to add lemon juice and zest to my cream and give it that little extra something. The lemon against the raspberries really made the sweetness pop and of course gave just the right amount of tartness for balance. The flavor of my final bake was spot on! In fact as I write this I would love another piece. But sadly it was gone very quickly. What you may notice is that the texture is very closed. Of all my test bakes the ones with great texture didn’t necessarily have the best flavor. So while my cake obviously has a technical flaw the flavor was soooo perfect. Perhaps you can get the texture right and let me know how fabulous the bake turned out?
- 6 Eggs
- 1 Cup Bakers Sugar
- 1 Cup Flour
- 3 Tbs Cornstarch
- 2 Tbs Melted Butter (cold)
- Creme Chantilly:
- 2 Cups Heavy Cream
- ½ Cup Powdered Sugar
- Juice and Zest of 1 Lemon
- Lemon Syrup:
- ½ Cup Rigoni Di Asiago Dolcedi'
- Juice and Zest of 1 Lemon
- 5 Cups Fresh Raspberries
- Preheat oven to 325* F
- Grease and line 8 in pan with parchment.
- Whisk eggs until light yellow and foamy.
- Add the sugar and whisk until doubled in size.
- Sift together four and cornstarch.
- Add gently to the bowl of egg mixture.
- Then gently add the melted butter.
- Pour your batter into your pan very carefully and close to the pan.
- Bake for 35 minutes.
- Prep Creme Chantilly:
- Whip your cream until soft peaks form.
- Then add your sugar and lemon juice/zest.
- Finish whipping to hard peaks.
- Prep Lemon Syrup:
- In a pan in medium heat add your Dolcedi' and lemon juice/zest.
- Simmer until the syrup takes on the lemon flavor and is pourable.
- Once your cake is cooled assemble.
- Poke holes into the genoise and pour your syrup over top.
- Then pipe your creme on top of the bottom layer.
- Add your raspberries in a circle pattern.
- Next add creme to the underside of your top layer.
- Place on top of your bottom layer.
- Repeat steps for your second layer.
The Cake Slice Bakers’ May Cakes
To see the other Cake Slice Baker’s bakes scroll down below and look at their pretty pictures and deliciousness. As mentioned earlier we are baking from Roger Pizey’s “World Class Cakes,” which is also linked on the side bar for more info. Furthermore, if you’re a blogger and would like to join The Cake Slice Bakers, (posting is always the 20th of each month) you can request to join our group on Facebook. In addition to the other options, if you just love cakes, follow our Pinterest board to see all of the great cakes we bake!