Thank you Italy. Thank you for the breads that I love. Thank you for this beautiful sponge.
Genoise is so light and airy, and not a raising agent in sight. Rather the result of the extreme whipping of half a dozen eggs.
And for a little extra richness, I have followed Roger Pizey’s advice (in his book World’s Best Cakes) by adding a small amount of melted butter to the mixture.
In this simple and delicious cake, there’s over a pound of fresh raspberries nestling in douvets of Creme Chantilly. (Oh, thank you France too!)