*Before you get started see NOTES ON THE PROCESS 3 for cooking details*

Airy Genoise Sponge Cake (Courtesy of The Spruce Eats-some changes by me)

1. Preheat the oven to 350°F. Prep one or two 9-inch cake pans by buttering the bottom and sides and then dusting with flour, tapping out any excess. Line the bottom(s) with a circle of parchment paper cut to fit the pan. Bring a saucepan of water to a boil on the stovetop, then lower it to a simmer.
2. In the bowl of a stand mixer, beat the eggs and stir in the sugar and vanilla until blended.
3. Set the bowl over the saucepan to form a double boiler so that the bottom of the bowl is inside the pan but not touching the water. Stir the egg and sugar mixture over the pot until the mixture is warm (about 3 to 4 minutes).
4. Place the warm mixture into a stand mixer bowl and beat with the whip attachment for 10 to 15 minutes or until the mixture is thick and light. If using a hand mixer, beat for 2 to 3 additional minutes. The eggs will triple in volume and change from yellow to nearly white in color. When you lift the whisk from the mixture, the batter should fall from it in a ribbon-like line and stay on top of the batter for a few seconds before sinking into it.
5. Carefully fold in the cake flour until almost all the flour has disappeared.
6. Carefully fold in the melted butter until completely combined. Don’t over-mix.
7. Pour the batter into the prepared pan(s) immediately and transfer them to the oven.
8. Bake for 20 to 25 minutes [See NOTES ON THE PROCESS 2 for details] or until a toothpick inserted into the center comes out clean (a crumb or two attached is OK)
9. Cool the cakes for 10 minutes in the pan(s) on a wire rack. Loosen the edges by running a paring knife or small off-set spatula along the sides, turn the cakes out onto the racks, and cool for at least another 45 minutes or until completely cooled.

Almond Custard

1. Have egg yolks ready in a medium mixing bowl, and set aside where it will be within reach.
2. Using a whisk, combine the milk, sugar, almond and vanilla extract in a medium saucepan over medium heat on the stovetop. Allow milk to scald (heat to the point when tiny bubbles form around the edges of the pan). Whisk occasionally to prevent the milk from scorching on the bottom edges of the saucepan.
3. Remove the pan from the heat.
4. Mix about two tablespoons of the hot milk mixture into the egg yolks and whisk.
5. Then, introduce the rest of the eggs into the milk mixture in a slow stream, whisking constantly.
6. Pour back into the pan, and immediately return the pan to the heat, whisking gently until custard thickens (another two or three minutes). Do not allow it to boil.
7. Remove the pan from the heat and stir in vanilla
8. Pass it through a fine-mesh sieve into a different bowl to remove any egg-white strands or lumps in the custard.
9. Once done, cover with plastic wrap (make sure the plastic wrap is touching the custard to ensure that no skin is formed onto the custard (Let sit for at least 2 hrs, but longer is better).

Clementine and Cinnamon Simple Syrup

1. In a small saucepan, whisk the sugar and water over medium heat.
2. Continue whisking until sugar is dissolved and the liquid comes to a simmer.
3. Take off the heat, and let it cool.
4. Pour into a small glass jar and seal tightly with a lid until ready to use.

Putting the Trifle Together

1. Line the bottom of a large glass dish or individual glasses with the slices of the cake. If you are using one large bowl, use all the cake in one layer (this is what I did).
2. Brush simple syrup onto the cake.
3. Reserve a few of the fresh raspberries for decoration, then layer the remainder evenly over the cake slices. Again, in the large trifle, one thick layer is good.
4. Pour the remaining simple syrup all over the raspberry layer.
5. Pour the almond custard, in another nice thick layer over the raspberries.
6. Finish with a thick layer of Whipped Cream, either spooned and spread over or, if you want to get fancy, pipe the whipped cream using a piping bag.
7. Finish the tipsy laird trifle by decorating with reserved raspberries and a few toasted almond slivers.