Sweet vanilla genoise sponge split and layered with vanilla whipped cream, raspberry jam and fresh raspberries; spring in a cake!
4 layers of cake, cream and fruity jam plus raspberries, would anyone like some cake?
I mean, this is the biggest cake I have ever made, it is like a foot tall but only 15 cm (6 inches) wide, it is going to be interesting to slice then!
You may ask "why such a big cake?" or "Eve, you never use as much cream or frosting like this in a cake, what is going on?!" Well, it's my Dad's birthday and he likes his cakes on the big side with cream, a lot of cream.
Hopefully this will satisfy him!
This cake is a labour of love, especially the sponge layers it's self, but it is so so so so so good! Sweet vanilla genoise cake is the key to this beautiful cake, but what is this "genoise" thing?
A genoise cake is a cake made by whisking eggs and sugar over a bain marie or a pan of simmering water to build structure and volume for the cake. Also, this cake require pure whisking power as if you don't whisk the living daylights out of it, the cakes won't rise as there is no chemical raising agent used.
The end product is delicate yet robust to layering. Light in texture, it is perfect paired with rich frostings or creams.
Ah, this cake is so perfect for any occasion. The ingredients in the cake layers themselves are eggs, sugar, vanilla, flour and a smidgen of melted butter. All ingredients play an important role in keeping this cake together.
Eggs - where would we be without the humble egg! Eggs, in this cake, add the all important structure and volume which gives the cake the lovely light, cloud-like texture. The yolks add fat to the mix, giving the richness and white give us the fabulous volume.
The process of whipping the eggs with the sugar creates many tiny bubbles which makes the mixture expand and go lighter in colour. Once you have reached the ribbon stage, when the egg mixture leaves a thick trail of eggy sugar foam, you are finally finished with the whisking.
Sugar - sugar gives the addicting sweetness we love, but sadly, as we all know, it isn't the best for us. However, I prefer to use regular white or brown sugar compared to the unnatural substitutes, like aspartame or erythritol. Even though they are amazing inventions and discoveries, I don't like the sound of loading my body with chemicals.
Anyway! The sugar helps tenderise the cake but too much sugar can make the cake dry. When whisked with the eggs, the beautiful volume forms for the cake.
Vanilla - just really for the pure, delicious flavour!
Flour is used for binding the cake ingredients together and because flour contains gluten, a protien, you should try to not over work it or else you cake will become chewy and dry.
Butter - using any fat in a cake tenderises the batter, making it soft and flavourful. I could of used any other fat I wanted but a classic genoise sponge in known for its undeniable buttery flavorful. However, I hate putting and eating butter on toast, bread, sandwich, you name it! I only ever eat butter in baking but I do have a soft spot for french butter on french bread, miam miam!
So, this is a spring cake but in the space of about 5 hours here, it has been snowing non-stop and at least 4 inches of snow has fallen, that is a lot for here and it is 2ºc! Anyway...
The cream! I am not a huge fan of a ton of cream in cakes but my dad is, so, because of his birthday, I used a lot of cream for him. The cream is simply whipping cream, icing sugar and the seeds of a vanilla pod. I love using the seeds instead the extract or essence in frostings or creams as you can really see the seeds and they add a glorious flavour and fragrance.
Layered with the cream, sieved raspberry jam adds the fresh fruitiness and sweetness and fresh raspberries makes the cake from "meh" to "glamorous"! Well, that's what I think!
I hope you love this cake as much as I do!
qotd - what is your favourite way to relax when the snow is falling thick and fast?
Raspberry Vanilla Cream Cake
Posted by Eve
Makes 1 cake - serves 10
For the genoise sponge
- 125g plain flour
- 125g caster sugar
- 1 tsp. vanilla extract for the seeds from 1/2 - 1 vanilla pod
- 4 eggs, room temperature and free range or organic
- 40g butter, melted
- 125ml - 200ml whipping cream
- 1/2 tsp. vanilla extract
- 50g icing sugar
- 100-150g raspberry jam
- 200g raspberries
- Preheat the oven to 180ºc/ 170ºc/ gas mark 4 and line and grease two deep 15cm cake tins and set aside.
- Sieve the flour 2-3 times into a bowl and set aside for later. Put the sugar, vanilla and eggs into a large heatproof bowl.
- Place the bowl over a pan of simmering water on a low heat. Whisk, using an electric hand mixer for 5-10 minutes until the mixture has doubles if not trebled in volume. Remove from the heat.
- Sieve in the flour and pour the melted butter down the side of the bowl and very gently, fold in using a large metal spoon.
- Divide the mixture evenly between the tins and level the tops. Bake for 20-23 minutes until golden and springy to touch. Leave the cakes to cool in the tins for 5 minutes before removing onto a wire rack to cool completely.
- Meanwhile, make the cream filling. Put the cream, vanilla and icing sugar into a bowl and whisk until soft peak have formed. Once whipped, cover, and put in the fridge until the cake is completely cold.
- Next, sieve the raspberry jam into a bowl to remove the seeds, cover with clingfilm and put in the fridge with the cream
- Once the cake is cold, it is ready to assemble. Slice both of the cakes equally in half and place one of the four cake layers onto a serving plate. Spread 1/3 of the jam on top and make a boarder with the raspberries around the edge of the cake. Put 1/3 of the cream into the middle of the raspberry boarder and spread evenly. Top with the next layer and just repeat.
- Once the cake is assembled, chill for 30 minutes before serving with extra raspberries.
Keep the cake covered in the fridge for up to 3-4 days.