Classic Genoise with Lemon Curd Mousse and Fresh Berries

Ingredients

• Cake
• 2 tablespoons unsalted butter, melted
• +1 tablespoon for pans
• 2 cups sifted Swans Down® Cake Flour
• + 2 tablespoons for pans
• 1 cup sugar, divided
• 1/2 teaspoon salt
• 8 large eggs, separated
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 cup Lemon Curd Mousse (recipe follows)
• 1 cup mixed berries, for garnish
• 1/4 cup confectioners’ sugar, for dusting
• Lemon Curd Mousse
• 1/4 cup heavy whipping cream
• 1 tablespoon confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 (6-ounce) jar English clotted cream, about 2/3 cup (found in specialty stores in the refrigerator section; if not available, use cream cheese)
• 1/2 cup lemon curd, store-bought or homemade