Genoise with Raspberries and Cream

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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!)

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