Genoise with Raspberries and Cream

As you might guess from its name, this light and airy sponge cake hails from the Italian city of Genoa. Created at a time when chemical raising agents weren’t yet invented, the airiness in a Genoise sponge comes just from the ultra-whipped eggs. Used across Europe, and especially in France, the Genoise is the sponge most favoured by pastry chefs - and that includes me. I use it for everything from the base of my champagne mousse and the Boston Cream Pie to