ak399@cleveland.freenet.edu (Carole A. Resnick) (06/16/91)
Title: Genoise
Keywords: Cake
6 eggs (large)
1 cup sugar
1 cup sifted flour
1/2 cup sweet butter, melted and clarified
1 teaspoon vanilla
Grease and lightly flour 1 of the following.
two 9-inch layer cake tins
three 7-inch layer cake tins
one 11 x 16 jelly-roll pan
two shallow 10-inch layer-cake tins
Preheat oven to 350 F.
In a large bowl combine eggs and sugar. Stir for a minute, or until
they are just combined. Set bowl over a saucepan containing 1 or 2
inches of hot water. Water in pan should not touch bowl; nor should it
be allowed to boil. Place saucepan containing bowl over low heat for 5
to 10 minutes, or until the eggs are lukewarm. Stir 3 or 4 times to
prevent them from cooking at the bottom of the bowl.
When eggs feel lukewarm to your inger and look like bright yellow
syrup, remove bowl from heat. Begin to beat at high speed for 10 to 15
minutes, scrapping with a rubber spatula when necessary, until syrup
becomes light, fluffy, and cool (it will almost triple in volume and
look much like whipped cream.
Sprinkle flour, a little at a time, on top of whipped eggs. Fold in
gently, adding slightly cooled, clarified butter and vanilla. Folding
can be done with electric mixer turned to lowest speed, or by hand. BE
CAREFUL NOT OVERMIX.
Pour batter into prepared pans. Bake in preheated oven 25 to 30
minutes, or until cakes pull away from sides of pan and are golden
brown and springy when touched on top.
Remove from pans immediately and cool on cake rack.
Variations: To the above recipe add one of the following:
Lemon or Orange Genoise - 1 teaspoon grated orange or lemon rind, 2
Tablespoons orange or lemon juice. Add ingredients to melted butter
BEFORE adding to batter.
Genoise for Petits Fours - Genoise for petits fours should be a little
firmer. Incerease flour to 1 1/2 cups. Bake in 11 x 16 jelly-roll
pan.
Nutted Genoise - Add 1/2 cups finely grated nuts when adding flour.
Chocolate Genoise - Substitute 1/2 cup unsweetend cocoa for 1/2 cup of
the flour.
>From The Art of Fine Baking by Paula Peck.