Classic Genoise with Lemon Curd Mousse and Fresh Berries
2 (8-inch) single-layer, 1 (2-layer) cake
Turn this simple, light-as-air Genoise cake (which is a kind of sponge cake) into a show-stopping dessert by topping it with fresh Lemon Curd Mousse and fresh berries. This recipe makes 2 single cakes or 1 layer cake.
- 2 tablespoons unsalted butter, melted
+1 tablespoon for pans
- 2 cups sifted Swans Down® Cake Flour
+ 2 tablespoons for pans
- 1 cup sugar, divided
- 1/2 teaspoon salt
- 8 large eggs, separated
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup Lemon Curd Mousse (recipe follows)
- 1 cup mixed berries, for garnish
- 1/4 cup confectioners’ sugar, for dusting
Lemon Curd Mousse
- 1/4 cup heavy whipping cream
- 1 tablespoon confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 (6-ounce) jar English clotted cream, about 2/3 cup (found in specialty stores in the refrigerator section; if not available, use cream cheese)
- 1/2 cup lemon curd, store-bought or homemade
- Preheat oven to 350℉. Brush two 8-inch cake pans using the 1 tablespoon melted butter, line the cake pans with parchment rounds, brush with butter and dust pans with 2 tablespoons flour. Set aside 2 sheets of parchment (1 medium piece for placing flour and one greased large piece for cooling baked cake layers).
- Combine the flour with 2 tablespoons of the sugar and the 1/2 teaspoon salt and sift the mixture onto a sheet of parchment paper; set aside.
- Transfer the egg yolks and half of the whites to the bowl of a standing mixer fitted with the whisk attachment; add the remaining sugar and vanilla and almond extracts. Whisk the mixture by hand to get it started, then whisk on medium speed until the mixture is light and fluffy and has tripled in volume, about 5 minutes. Continue whisking until it reaches the ribbon stage (when the whisk is lifted from the top of the eggs, the mixture will fall back into the bowl forming ribbons).
- In a separate bowl, use an electric mixer to whisk the remaining egg whites to a soft peak. Remove the bowl of the standing mixer from the stand. Add the whites to the bowl and sprinkle about 1/3 of the sifted flour mixture over the egg mixture; fold in using a rubber spatula. Continue to fold in the remaining flour, in two additions, very gently, just until the flour is incorporated.
- Combine 2 tablespoons of melted butter with a few spoonfuls of the cake batter and mix well. Fold this mixture back into the cake batter. Fold gently so as not to deflate the batter. Pour the cake into the prepared cake pans and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Make Lemon Curd Mousse: Using a whisk or a hand-held mixer, whip the heavy cream, confectioners’ sugar and vanilla extract to medium peaks. In a separate bowl, combine the clotted cream and lemon curd and mix well. Fold in the whipped cream mixture. Store covered in the refrigerator until ready to use. (Best when used within 24 hours.)
- Remove cakes from oven and loosen the cakes from sides of pans; turn the cakes out onto the prepared greased parchment paper and let stand until completely cooled. If using only one cake, wrap the second cake in plastic wrap and aluminum foil and place in the freezer. It can be frozen for up to 2 to 3 months.
- Dust top of cake with confectioners’ sugar, if desired. Spoon 1 cup Lemon Curd Mousse over top of cake (reserve the remaining cup of mousse for another use) and garnish with fresh berries. If making a layer cake, spoon half of the mousse on the bottom layer, top with the second layer and finish with toppings.