Raspberry Cream-Filled Génoise

Who could resist this light 'n' luscious
Raspberry Cream-Filled Génoise?

Raspberries are my all-time favorite summer fruit, recalling happy memories of berry-laden garden canes that welcomed my greedy fingers on their way to my open mouth. This Raspberry Cream-Filled Génoise is easy and economical. For the delectable taste of summer (sorry, Dollinks in the Southern Hemisphere now suffering winter), nothing beats fresh raspberries! Tomorrow, watch this space for a small and very easy Fresh Raspberry Cake. 

Raspberry Cream-Filled Génoise:

Two 9-inch square cake layers (prepared or purchased; see separate post, below)

2 tsp. unflavored gelatin

2 tbsp. cold water

1 c. mashed, fresh raspberries (start with 2 c. whole raspberries)

2 c. heavy (whipping) cream

¼ c. icing sugar

1 c. whole, fresh raspberries

To Prepare Raspberry Filling Between Cake Layers:

In small bowl, soak gelatin in cold water. Dissolve by setting small bowl into second, larger bowl of boiling water for 5 min., until gelatin appears clear. Remove smaller bowl and cool slightly. Gradually stir into mashed raspberries. Chill just until mixture starts to set (This took 30 min. in the measuring cup in which I mashed the berries, but the time will vary with the utensil you use, so keep an eye on it!). Beat whipping cream until thickened and soft peaks start to form. Stir in icing sugar and continue beating until stiff. Fold mashed raspberry mixture into half of whipped cream. Spread between cake layers. Top with remaining whipped cream and whole berries. Serve immediately. Serves 12.

Note: I put Génoise - a very light sponge cake - to an unusual use when I made it shortcake-style, with a whipped cream filling and fresh raspberries. A “short cake” is normally a sturdy biscuit dough with added sugar, strong enough to support the weight of the luscious berries inside and on top of it - but I wanted a cake that felt light, rather than heavy. Regardless of how light it “feels,” the filled cake has about five million calories, so invite guests to share it! This cake slices best when refrigerated for several hours.

Soften gelatin in cold water

Set your kettle to boil

Outer bowl contains boiling water; gelatin is now clear

Raspberries don't keep well. Use them quickly!

Mash raspberries, stirring in gelatin 

Divide whipped cream in half

Add berries thickened with gelatin

Fold berries into cream

Use as filling between layers of Génoise

Assemble layers, leveling and adding extra filling as needed

Top with remaining whipped cream

Decorate randomly with berries

Génoise

I think of sponge cakes as matronly, like heavy-set women in brogues and tweed suits. But this Génoise - a sponge cake made with melted butter - is probably the lightest cake you’ll ever make, held up by nothing more than eggs and prayers. Because the flour in it is sprinkled over the batter just 2 tbsp. at a time, and its melted butter just 1 tsp. at a time, the pillows of air between the beaten eggs and the sugar allow the batter to rise in the bowl as if it were floating on a cloud. This cake is normally made with a cup of sifted cake flour, but if - like me - you don’t buy cake flour, I’ve given an everyday equivalency that I think works just as well. 

Génoise suits any filling or frosting, and can be put to many uses. For a brief but fascinating overview of Génoise, see:

http://en.wikipedia.org/wiki/Génoise_cake If you have a copy of The Joy of Cooking, read the brief section in that book about Génoise, as well. 

Génoise:

6 large eggs

1 c. granulated sugar

1 tsp. vanilla extract

¼ c. unsalted butter (no substitutes)

1 c. minus 2 tbsp. all-purpose flour 

Preheat oven to 350 deg. F. and assemble all ingredients. This cake needs swift preparation. Ensure all ingredients are at room temperature. If “room temperature” happens to be Hobart in an Australian winter or northern Alaska when the snow starts flying, warm your unbroken eggs in a bowl of hot - not boiling - water. Prepare two 9-inch square or round cake pans by greasing well and lining bottoms with snugly fitted parchment paper (see Note).

Using electric mixer with a large bowl, beat eggs at high speed, gradually adding sugar and scraping sides of bowl. Add vanilla, continuing to beat on high a total of 20 min. Meanwhile, melt butter on very low heat, cooling to lukewarm. 

After 20 min., eggs and sugar will have risen high in bowl and will be pale and very creamy. Turn off mixer. Sprinkle 2 tbsp. flour over egg mixture, folding in gently with a few quick strokes. Repeat until all flour is gone. Add melted butter, 1 tbsp. at a time, continuing to fold gently but very quickly. Spoon batter into prepared pans, baking 25 min. until tops spring back when lightly touched at their centers. Cool in pans on racks before loosening cakes around the edges and up-ending from pans onto racks. Carefully peel away parchment and complete cooling. Frost or fill as desired (see Further Note).

Note: If parchment paper climbs even slightly above bottom of pan, edges of this very delicate cake may crumble and tear away as you remove it. Take care in trimming parchment to fit.

Further Note: To make a Raspberry Cream-Filled Génoise, follow recipe for filling and topping in the post above.

Let's have some fun! Get ready to bake! 

Prepare your pans with grease and parchment

Warm eggs to room temperature and ...

Beat it!

And keep beating!

Melt butter on stove's lowest setting

Cool to lukewarm

Fold flour into egg mixture just 2 tbsp. at a time

Fold in butter by the teaspoonful

Pour into prepared pans. See above Note about trimming
parchment snugly! I learned that lesson the hard way!

Peel off parchment. When cake is fully cool, prepare to frost and
fill (or see above post for Raspberry Cream-Filled Génoise)

Mimosa Salad

This simple salad and its creamy dressing are among our summer (and winter) favorites!

Mimosa Salad:

To Prepare the Salad:

1-to-2 heads butter lettuce (Boston Bibb lettuce)

2 tbsp. finely chopped fresh parsley, as garnish

1 hard-cooked egg, grated as garnish

Tear lettuce into pieces slightly larger than bite-sized. Toss with a small amount of prepared dressing. Top with parsley and grated egg. 

To Prepare Mimosa Dressing:

1 medium egg yolk

2 tbsp. (30 mL) fresh lemon juice

1-1/2 tbsp. (22 mL) Dijon mustard 

1 tsp. (5 mL) coarsely ground black pepper

3/4 tsp. (3.75 mL) salt

1/4 c. (60 mL) red wine vinegar

3/4 c. (180 mL) extra-virgin olive oil

2 tbsp. (30 mL) finely chopped parsley

1/4 tsp. (1.25 mL) garlic powder

Place a damp cloth under mixing bowl to stop slippage. Using a wire whisk or hand blender, whip egg yolk until frothy. Add lemon juice, mustard, pepper, and salt, continuing to whisk or hand-blend after each addition. 

Still whisking/blending slowly, add olive oil in a slow, steady stream. Dressing will start to thicken and will be light colored. Add chopped parsley and garlic powder, whisking as you go. Decant from bowl into covered jar or dressing dispenser to use in this recipe. Makes about 2-½ cups (625 mL).

Choose freshly picked butter lettuce.

Add finely chopped parsley.

Grate a hard-cooked egg; set aside.

Start with one egg to prepare dressing.

Whisk together with seasonings (Note: I ran out of red 
wine vinegar and used white. Red is far superior).

Add olive oil slowly, until mixture thickens.

Decant into clean jar. Seal, label, and refrigerate.
Toss salad with dressing; garnish with egg; serve.

Watermelon-Feta Salad

Watermelon-Feta Salad.

I drew the inspiration for this hot-weather salad from a restaurant menu. As I recall, it was quite expensive - $14, give or take - so I didn’t order it, but scribbled down some of the ingredients our server described and added some of my own. Needless to say, the cost of making this at home was a small fraction of the restaurant version’s! When I served it a couple of nights ago, Ron and I judged it a great success. I recommend you make the dressing ahead of time, allowing the flavors to blend. 

Watermelon-Feta Salad:

To Prepare the Salad:

2 c. (500 mL) seedless watermelon cubes, cut into ¾-in. (19 mm) cubes

½ c. (125 mL) feta cheese cubes, cut into ½-in. (1.2 cm) cubes

⅔ c. (160 mL) watercress leaves, stemmed

1 c. (250 mL) mixed salad greens, torn somewhat larger than bite-sized

2 tbsp. (30 mL) finely chopped parsley

2 tbsp. (30 mL) finely chopped sweet onion

To Prepare the Oregano Vinaigrette:

¼ c. (60 mL) olive oil

1 tbsp. (15 mL) white wine vinegar

½ tsp. (2.5 mL) dried oregano or 1 tbsp. fresh (see Note)

Shake or stir together. Do not refrigerate. Pour over salad, tossing well, just before serving.

Note: Substituting mint for the oregano produces a fresh new taste!

Choose only the freshest, juiciest watermelon.

Slice watermelon into 3/4-inch (19 mm) cubes.

Dice the feta into 1/2-inch (1.2 cm) cubes.

Separate the leaves from the watercress stems.

This salad takes work, but worth the effort!

Add mixed salad greens …

And finely chopped parsley.

Toss with a simple Oregano or Mint

Vinaigrette. Refreshing and delicious!

Note: If cool summer salads suit you, try Nicole’s Watermelon-Tomato Greek Salad.

Ron’s Gourmet Brunch Eggs

It’s always a treat when Ron serves brunch! When we enjoyed house guests this week, he made a late and lazy breakfast while I set the table. I’m fortunate to have many different table themes, limited only by my budget and storage space. A secret? Most of my special finds came from second-hand stores and garage sales, but I treasure each and every one. If you’re thinking of expanding your tableware, your best buy is a complete set of plain white china. White plates, platters and bowls can easily be dressed up or down, providing greater versatility than most place settings. A heavily patterned set provides the least versatility, while a set of something bright and gay that you can mix and match with accessory pieces and brightly colored linens will pay for itself in good times and plenty of use. 

My biggest buying error? A large set of cobalt glass dishes and accessories. Food doesn’t look appetizing on deep blue plates, and every child knows that milk appears revolting in dark blue glasses. If you’re interested in food photography, food doesn’t look good against turquoise plates either; unfortunately, I also have a set of those. I do use my turquoise plates, but don’t consider them a particularly smart buy. 

Whatever you buy, ensure it works well with what you already have in your china and linen collection, making the best use of your money. If you love color as much as I do, brunch certainly is the time to splash it out! Even when we eat alone, Ron and I always try to set a pretty table, and always - without fail - light at least one candle by which to enjoy and give quiet thanks for our meal. 

Ron’s Gourmet Brunch Eggs:

1 tbsp. canola oil

2 large mushrooms, coarsely chopped

½ large orange or yellow bell pepper, in 1-in. chunks

½ large red bell pepper, in 1-in. chunks

1 medium tomato, sliced into ¾-in. chunks (12 pieces)

8 large eggs, well beaten with salt and pepper to taste plus 3 tbsp. cold water

¼ c. coarsely chopped green onions (“spring” onions)

1 c. aged cheddar cheese, in ¼-to-½ in. cubes

Add oil to large skillet on medium-high heat. Fry mushrooms and bell peppers 1 min. Reduce heat to medium. Immediately add tomatoes and eggs, sprinkling with green onions and lifting several times with broad spatula to allow liquid to run underneath and top to cook. Add chunks of cheese shortly after eggs begin to cook. Eggs will take approximately 2 min. to cook. Ron says that under no circumstances should you overcook them. The eggs should be moist, but firm. Despite their name, these eggs are “lifted,” rather than “scrambled.” Serves 4.

Note: Ron serves this dish with freshly cooked sausages (turned frequently and cooked at medium temperature until golden brown, about 5 min.). He uses a spatter guard over the sausages, to minimize the mess of any sizzling, popping fat.

Ron assembles his ingredients before he starts to cook,
because this dish takes less than 5 min., in total

While Ron cooks, my focus is on table-scaping

Just for fun, I added a couple of roosters to the table from
my collection of table-scaping treasures!

Meanwhile, at home on the range, Ron fries the sausages

This spatter-guard helps reduce the mess. Because it's silicone,
it withstands high heat and pops right into the dishwasher

Ron's Gourmet Scrambled Eggs and sausages provide a 
stick-to-the-ribs brunch for departing house guests