{"id":202,"date":"2014-07-17T16:41:13","date_gmt":"2014-07-17T20:41:13","guid":{"rendered":"http:\/\/www.allbakingrecipes.com\/recipes\/?p=202"},"modified":"2014-07-17T16:41:13","modified_gmt":"2014-07-17T20:41:13","slug":"raspberry-genoese-recipe","status":"publish","type":"post","link":"https:\/\/www.allbakingrecipes.com\/recipes\/raspberry-genoese-recipe\/","title":{"rendered":"Raspberry Genoese Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-203\" src=\"https:\/\/www.allbakingrecipes.com\/recipes\/wp-content\/uploads\/2014\/07\/raspberry-genoese.jpg\" alt=\"Raspberry genoese\" width=\"400\" height=\"350\" srcset=\"https:\/\/www.allbakingrecipes.com\/recipes\/wp-content\/uploads\/2014\/07\/raspberry-genoese.jpg 400w, https:\/\/www.allbakingrecipes.com\/recipes\/wp-content\/uploads\/2014\/07\/raspberry-genoese-300x262.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>This is the classic whisked sponge cake, and although the method sounds tricky, it&#8217;s actually very simple. To enjoy it at its best, serve it on the day you make it.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients:<\/strong><\/span> (Serves 8)<\/p>\n<ul>\n<li>3 eggs<\/li>\n<li>60 g\/2 oz caster sugar<\/li>\n<li>60 g\/2 oz self-raising flour, sifted<\/li>\n<li>3 tablespoons melted butter<\/li>\n<li>320 ml\/12 fl oz double cream<\/li>\n<li>450 g\/16 oz fresh raspberries<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method:<\/strong><\/span><\/p>\n<p>Preheat the oven to 180\u00baC\/350\u00baF\/Gas mark 4. Grease two 18-cm\/7-inch round cake tins, and line the bottoms with greaseproof paper.<\/p>\n<p>Put the eggs and sugar in a heatproof bowl over a pan of barely simmering water, making sure the bowl does not touch the water. Whisk for about 10 minutes until the mixture is thick and pale and leaves a trail when the whisk is lifted out of the bowl.<\/p>\n<p>Sift about three-quarters of the flour over the mixture and fold in. Sift the remaining flour over the mixture and gradually drizzle in the butter as you fold the mixture together. Spoon the batter into the prepared tins and bake for about 30 minutes until risen and golden and skewer inserted in the center comes out clean. Turn the cakes out onto a wire rack to cool completely.<\/p>\n<p>Just before serving, whip the cream and spread slightly less than half over one cake layer. Sprinkle slightly less than half the raspberries over the whipped cream, then place the second cake layer on top. Top with the remaining whipped cream and raspberries, and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is the classic whisked sponge cake, and although the method sounds tricky, it&#8217;s actually very simple. To enjoy it at its best, serve it on the day you make it. Ingredients: (Serves 8) 3 eggs 60 g\/2 oz caster sugar 60 g\/2 oz self-raising flour, sifted 3 tablespoons melted butter 320 ml\/12 fl oz double cream 450 g\/16 oz fresh raspberries Method: Preheat the oven to 180\u00baC\/350\u00baF\/Gas mark 4. Grease two 18-cm\/7-inch round cake tins, and&hellip;<\/p>\n","protected":false},"author":1,"featured_media":203,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[28,27,4],"class_list":["post-202","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-genoese","tag-raspberry","tag-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Raspberry Genoese Recipe - Baking and Desserts<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.allbakingrecipes.com\/recipes\/raspberry-genoese-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Raspberry Genoese Recipe - Baking and Desserts\" \/>\n<meta property=\"og:description\" content=\"This is the classic whisked sponge cake, and although the method sounds tricky, it&#8217;s actually very simple. To enjoy it at its best, serve it on the day you make it. Ingredients: (Serves 8) 3 eggs 60 g\/2 oz caster sugar 60 g\/2 oz self-raising flour, sifted 3 tablespoons melted butter 320 ml\/12 fl oz double cream 450 g\/16 oz fresh raspberries Method: Preheat the oven to 180\u00baC\/350\u00baF\/Gas mark 4. 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