Raspberry genoise slices

This is a light dessert cake with a full-on raspberry tang from the mousseline/buttercream. The ones in the pictures are more rough looking than I would like as I made them in something of a rush, but they were devoured very easily.

A last-minute cake!

These were very much made last-minute for a summer barbeque: I had been asked ages beforehand to bring something for the dessert table, but a couple of hours before the barbeque, having already made up some starters in error (I really need to listen carefully at times!), I was asked what dessert I would be bringing! Oops.

Fortunately I was able to blag about something chocolatey with raspberries……and then it was a dash to the kitchen to make something up. I have since made this cake, and neater versions of it, many times.

Any shape or size

The recipe will be enough for 6 generous portions, although I have often cut it into 12 smaller cakes – just the right size if I want to serve them with Afternoon Tea. To be honest, the baked cake can be cut into whichever sizes are preferred or just left whole to dig into! The cake also freezes very well fully iced and decorated.

The lightest of buttercreams

The raspberry buttercream here, or mousseline in this case, is very light and literally melts in the mouth. I often use this buttercream, with different flavours, for dessert cake but it is also great for cupcakes.

You might not need all of this icing but any left-over can be frozen.

Alternative assembly

You can cut the baked bake into small, equal pieces before adding the buttercream and assembling it – thereby creating each cake as you go. It’s a bit more time-consuming and fussy, perhaps, but it is very theraputic.

For the chocolate decoration to the cake, you need an acetate strip or greaseproof, or use a chocolate transfer sheet for a more decorative surround. For sheer over-the-top-ness (and why not?), you can also place rectangles of chocolate around each side, using a little buttercrem to stick them to the cake.

Raspberry Genoise slices


  • 4 large eggs, at room temperature
  • 125g golden caster sugar
  • 125g plain flour, sifted
  • 25g butter, melted and cooled slightly.

Raspberry buttercream/mousseline

  • a few tablespoons of Framboise or Amaretto liqueur
  • 3 large egg whites
  • 150g icing sugar, sifted
  • 330g unsalted butter, softened
  • 150g good quality white chocolate, melted and cooled slightly.
  • 100g fresh raspberries, purée and sieved.


100g good quality dark chocolate, melted


  1. Grease and base-line one large baking tray – approx 39cm by 27cm – and preheat oven to 170°C (fan).
  2. Whisk the eggs and sugar in a large bowl over a pan of simmering water for about 10 minutes or until the volume has almost doubled and the mixture becomes very pale and moussey – when the whisk is lifted from the bowl it should leave a trail on the surface.
  3. Gently fold in the flour until fully incorporated and slowly pour the melted butter into one side of the bowl: gently fold the butter into the mixture until there are no streaks of butter left. Divide into the tins. Bake for about 10 minutes or until golden brown with the cake coming away from the sides of the tin. Turn onto a large sheet of greaseproof that has been lightly sprinkled with caster sugar and leave to cool before carefully peeling off the greaseproof.
  4. Make the filling: whisk egg whites and icing sugar over a bowl of simmering water until it thickens and forms soft peaks. Add this meringue gradually to the softened butter, whisking well. Stir in the melted chocolate and the gently stir in the raspberry purée. Leave to set in the fridge a little until it is a spreadable or pipe-able consistency.
  5. Trim the edges of the cake, so you have a perfect rectangle, approx. 36cm by 24cm, and sprinkle over the liqueur generously, but not so much as make the cake sodden. As delicious as that would be, this not a trifle!
  6. Cut the cake into three equal sizes widthwise (approx. 12cm by 24cm each).
  7. Assemble the cake: spread or pipe the raspberry buttercream over one layer of cake. Add a second layer of cake and spread the icing over this. Top with the final layer of cake, spreading more buttercream on this. You can spread the sides with the buttercream if you want.
  8. Cut the cake into slices for each portion: I often cut it into six 4cm by 12cm pieces for generous dessert portions (but it is very light and the larger size works well), or twelve 4cm by 6cm portions as part of a buffet.
  9. Pipe a little of the remaining buttercrem on top and add fresh raspberries. Alternatively, pipe a few small rosettes of buttercream down the middle of each and place the fresh raspberries on the top of the buttercream. Put just a little buttercream on top of the raspberries and gently lay the chocolate strips on top of the raspberries, sticking it gently to the top of the raspberries.


  1. Wow, these look like a pieces of art!


    1. Thank you


  2. Look fantastic – don’t know what I’m more impressed with: the cakes or your ability to knock them up just hours before! Sometimes had a bit of trouble with getting Genoise just right but will definitely try these 🙂


    1. Thank you. They are fun to make. With genoise, a very slow trickling of the butter around the edge of the bowl before folding in can be beneficial


  3. […] Genoise Sponges with Raspberry Buttercream (bakingfanatic.wordpress.com) […]


Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny

...is simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: