Classic Genoise
Ingredients
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8 tablespoons clarified butter
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1 teaspoon vanilla
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6 large eggs
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3/4 cup sugar
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pinch salt
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1 cup sifted cake flour or AP bleached flour
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1/4 cup cornstarch, lightly spooned
Method
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Add vanilla to warm clarified butter (not hot). Cool slightly.
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In a large stainless steel mixing bowl set over a pan of simmering water heat the eggs and sugar until lukewarm, whisking constantly so they do not curdle.
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Take off heat and beat with the whisk beater until triple in volume, about 5 minutes. (A hand-held mixer may take 10 minutes).
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While eggs are beating, sift together the flour and cornstarch.
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Remove about 1 cup of egg mixture and thoroughly whisk it into the clarified butter.
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Sift 1/2 the flour mixture over the remaining egg mixture in large bowl and fold in gently but rapidly with a large balloon whisk or rubber spatula until almost all the flour has disappeared. Repeat with the remaining flour. Fold in the butter mixture until just incorporated.
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Pour immediately into prepared pan (about 2/3 full) and bake 25-35 minutes or until the cake is golden brown and starts to shrimk slightly from the sides of the pan.
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Loosen the sides of the cake with a metal spatula and unmold at once onto a lightly greased rack. Reinvert to cool. Use in your favorite way.
Notes
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