Genoise
Category:
Cakes |
Equipment:
10 in. (25 cm) cake pan, sifter, mixer, double boiler, spatula |
No. Servings:
10 |
Serving Size:
1/10 cake |
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Yield:
1 10 in. cakes |
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| 12 oz. | * eggs |
| 6 oz. | sugar |
| 1/2 tsp. | vanilla extract |
| 6 oz. | cake flour |
| 1 oz. | butter, melted |
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1 | Preheat oven to 375°F (190°C). | 2 | Prepare cake pans by greasing and dusting with flour. | 3 | Sift the cake flour. Set aside. | 4 | Combine eggs, sugar, and vanilla in the bowl of the mixer. | 5 | Place the bowl over a double boiler and stir continuously until sugar dissolves and mixture reaches 100°F (38°C). | 6 | Beat the egg-sugar mixture with the whip attachment until they are thick and ribbon-like. | 7 | With a spatula, fold in the flour and then the melted butter. | 8 | Scale into prepared pans and bake immediately for 20–25 minutes until done when tested with a skewer. |
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| Nutrition Information | | Calories | 193 | | Fat (g) | 6 | | Protein (g) | 5 | | Carbohydrate (g) | 30 | | Cholesterol (mg) | 150 | | Sodium (mg) | 48 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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