Genoise Cake
Ingredients:
1 & 1\4 cups all-purpose flour
1 teaspoon baking powder
1\4 teaspoon salt
50 ml milk
50 ml butter, melted
4 large eggs
1 & 1\4 cup sugar
1 teaspoon vanilla extract
Directions: one line for each direction. When saved the lines will be numbered.
Preheat oven to 350? F. Butter and flour 9-inch cake pan. Sift flour, baking powder and salt into small bowl 3 times. Combine milk and melted butter in a small pan and heat until warm to touch (about 100? F). Keep warm.
Half fill 5-6 quart pot with water and bring to a boil over high heat. Reduce heat to medium-low so water is at a bare simmer.
Combine eggs and sugar in a large stainless steel bowl and blend well. Set bowl over simmering water (do not let bottom of bowl touch water). Beat until mixture feels hot to touch (like hot bath water temperature. Thermometer will register 110? F), about 2-3 minutes.
Remove mixture from simmering water and using electric mixer, beat (use maximum speed) until mixture triples in volume and falls in heavy ribbon when beaters are lifted, about 5-8 minutes. Beat in vanilla.
Sift flour mixture in 3 additions; folding gently and simultaneously rotating bowl. Drizzle butter over and fold in, (do not over mix or batter will deflate). Alternatively add about 1\5 of batter to warm butter mixture and fold until thoroughly incorporated. Fold butter mixture back into the remaining batter, using about 15 strokes. Immediately transfer batter to prepared pan spreading evenly. Firmly tab pan once on the counter to remove large air bubble.
Bake cake until it begins to pull away from the sides of the pan and tester inserted into center comes out clean, about 25 to 30 minutes. Remove cake from oven and turn out onto wire rack to cool completely. Genoise can be made 3 days ahead. Wrap; store at room temperature or refrigerated for 10 days or can be frozen up to 2 months.
Chocolate Genoise:
Use 1 cup flour and 1\4 cup plus 1 tablespoon sifted cocoa powder. Combine flour and cocoa and add as for flour in the recipe.
Labels: cakes