Cornbread and Molasses: Genoise Cake with Raspberry & Lemon Curd

Genoise Cake with Raspberry & Lemon Curd

Today in baking class was a free for all, whatever we wanted to bake and take! I decided to bake a Genoise Cake, which is a French sponge cake, and fill it with raspberry jam and lemon curd. The frosting is a cream cheese icing with raspberries for decoration.

Ingredients

Genoise Cake	Lemon Curd	Raspberry Filling	Cream Cheese Frosting	Raspberries (optional)
6 oz cake flour 7 eggs 6 oz of granulated sugar 1 oz unsalted butter, melted	4 oz lemon juice (from 4.5 freshly squeezed lemons) 6.5 oz sugar 2 tsp lemon zest 2 eggs 6 oz butter	3 oz raspberry seedless jam	1 (8-ounce) package cream cheese 1 stick butter, softened 1 (1-pound) box confectioners' sugar	1 pack fresh raspberries

Directions

Genoise Cake

Sift the flour and set aside
The eggs must be warmed up. This can be easily done by placing the eggs in hot water (while in the shell) or by placing the egg and sugar mixture in a double boiler. We even used a method of blow torturing the mixing bowl! Let’s use the easiest method of placing the eggs in their shell in hot water
When the eggs are warm whisk the eggs and sugar at medium speed until tripled in volume
Quickly fold the flour into the egg mixture by hand. Be careful not to deflate the batter
Pour the melted, cooled butter around the edges of the batter and fold quickly
Spread the batter immediately onto 2 well buttered and floured round pans
Bake at 350° F until light brown and springy to the touch, approximately 8 minutes Cool completely before assembling

Lemon Curd

Combine lemon, sugar, and zest in sauce pan and bring to a boil
Temper the eggs by adding a 1/3 of the sugar mixture to eggs, mixing well. This raises the temperature of the eggs to the mixture without scrambling the eggs
Pour the tempered eggs back into the remaining sugar mixture. Switch to a whisk and bring to a boil while mixing for 1 minute
Place in an ice bath until the temperature is 120° F
Mix butter in 5 parts