Genoise Sponge Cake with Raspberry Cream | Light, Fluffy & Elegant! скачать в хорошем качестве

Genoise Sponge Cake with Raspberry Cream | Light, Fluffy & Elegant!

This light and airy Genoise sponge cake is filled with refreshing raspberry cream between two delicate layers, topped with beautiful rosette piping and fresh raspberries. It’s an elegant dessert that’s surprisingly simple to make — no baking powder required! Perfect for special occasions, afternoon tea, or just because you love a pretty cake! 👀 WATCH NEXT: British Summer Classic: Victoria Sponge Cake Recipe [EASY]: →    • British Summer Classic: Victoria Sponge Ca...   In this video, I’ll walk you through step by step: ✅ How to make a classic Genoise sponge from scratch ✅ The key to achieving a stable ribbon stage ✅ Folding techniques to keep the batter airy and light ✅ Assembling and decorating the cake with raspberry whipped cream and fresh berries 📝 FULL RECIPE (with detailed instructions & tips): https://bakabee.com/genoise-sponge-cake/ _______ 🛒 EQUIPMENT / INGREDIENT I USE (affiliate links!) 🛒 ↳ 7-inch baking pan with loose base: https://amzn.to/3RwbMSY ↳ 2D Closed Star Piping Tip: https://amzn.to/3Yt6OcG ↳ Cake Leveller: https://amzn.to/3RpK1LG ↳ Cooling Rack: https://amzn.to/3YIr8IR __________ 🎥 OTHER VIDEOS YOU MIGHT LIKE 👩‍🍳The BEST Lemon Coconut Cake | Zesty, Moist & Easy to Make! ↳   • The BEST Lemon Coconut Cake | Zesty, Moist...   👩‍🍳EASY Mango Swiss Roll Recipe | Refreshing & Fluffy Dessert ↳   • EASY Mango Swiss Roll Recipe | Refreshing ...   👩‍🍳 Matcha Chiffon Cake | fluffy and light green tea chiffon cake recipe ↳   • Matcha Chiffon Cake | Green Tea Chiffon Ca...   ___________ 🥣 INGREDIENTS Cake pan: 1 x 7-inch For the sponge cake batter: 150 g cake flour 100 g caster sugar 5 eggs ¼ tsp salt 1 ½ tsp vanilla extract 50 g unsalted butter, melted and cooled 20 g milk For the filling: 2 tbsp raspberry conserve 300 ml double cream 150 g fresh raspberries 30 g icing sugar 1 tsp vanilla extract A pinch of salt For the decoration: (optional) 100 g fresh raspberries Icing sugar for dusting Mint leaves Notes: 1.Bake in preheated oven at 160℃ / 325 ℉ for 40 - 45 minutes and let it cool on a wire rack completely. 2. Once the cake is cool, cut the cake into 2 layers. __________ ⏰ TIMESTAMPS 00:00 What We’re Making 00:21 Preparation Steps 00:55 Making the Sponge Batter 04:27 Making the Raspberry Cream 05:18 Prep for Decoration 06:00 Let’s Decorate! 08:57 Final Look & Taste Test 10:05 Get the recipe 10:27 Subscribe for more 10:40 Let’s Bake Together Again! __________ ABOUT BAKABEE: Hi! My mission is to show you - home bakers - easy and scrumptiously delicious baking recipes that you can create in your own kitchens to impress and enjoy. I hope you will be inspired to bake for yourselves, your friends and your families. Believe me, home bakes always taste better! SUBSCRIBE to ‪@BakewithBakabee‬ channel for more baking adventures with Bakabee Thanks so much for watching and supporting this channel! 😄 ______________________ 🐝 CONNECT WITH ME 🐝 Website (all recipes and more ... ): https://bakabee.com Facebook:   / bakabeecom   Instagram:   / bakabeecom   Pinterest:   / bakabeecom   Business inquiries: [email protected] ____________ 🔹DISCLAIMER: As an Amazon Associate, I earn from qualifying purchases and may receive a small commission if you buy from one of my affiliate links. This is no extra cost to you, however it does help me keep my content free for you by supporting this channel. Thank you! :)) ____________ 🎥 VIDEO PRODUCTION: Filmed and Edited by Bakabee 📸 GEAR I USE Camera: https://amzn.to/3JIZ683 Lens: https://amzn.to/3TjhZ4K Microphone: https://amzn.to/42ewNWq Tripod: https://amzn.to/3JIZgMH Lighting:    • DIY SOFT BOX (cheap and easy!)   🎧MUSIC Music from Epidemic Sound: https://www.epidemicsound.com/ 💻 Editing Software: Final Cut Pro #genoise #whippedcream