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 flavor!
Flour is used for binding the cake ingredients together and because flour contains gluten, a protein, you should try to not over work it or else your 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!
If you make my Raspberry Vanilla Cream Cake Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
For the genoise sponge 125g plain flour For the fillings 125ml – 200ml whipping cream Keep the cake covered in the fridge for up to 3-4 days.
How do you make Raspberry Vanilla Cream Cake
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
1/2 tsp. vanilla extract
50g icing sugar
100-150g raspberry jam
Try out our Raspberry Vanilla Cream Cake recipe and post your results below in the comments…
For the genoise sponge
125g plain flour
For the fillings
125ml – 200ml whipping cream
Keep the cake covered in the fridge for up to 3-4 days.