Simple but tasty menu Genoise :: Good Recipes

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Genoise

"The traditional European sponge cake. No chemical leavener, just air this is crushed into the eggs. Folding (stirring with out deflating) is the most important issue. Be gentle!"

Ingredients :

1 cup sifted cake flour
2 tablespoons white sugar
1 pinch salt
2 tablespoons unsalted butter, melted
4 eggs
half of cup white sugar
1 half teaspoons vanilla extract

Instructions :

Prep :	Cook : 10M	Ready in :

Preheat oven to 350 levels F (one hundred seventy five tiers C). Grease one 8 inch spherical cake pan. Line with parchment paper and grease it as nicely. Lightly flour pan and paper.
Sift together the flour, 2 tablespoons sugar, and salt onto a bit of wax paper.
Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the combination feels warm (not hot) to touch, about body temperature. Place the bowl onto a mixer and beat on medium pace till the mixture will become pale yellow in colour and falls off the stop of the whisk attachment in lengthy ribbons. Add the vanilla. Add approximately 1/3 of the flour aggregate to the overwhelmed egg and fold in. Continue to add the remainder of the flour, folding it in whenever.
Place about 1 cup of the batter into the bowl containing the melted butter and integrate the butter with the batter. Add this again to the main batter and fold it in. Pour the batter into the prepared pan.
Immediately bake at 350 degrees F (175 levels C) for approximately 25 minutes or till the top is a mild brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is nice to invert it once more onto every other rack in order that it cools with the top up. Let cool absolutely before slicing or frosting.

Notes :

Reynolds® parchment may be used for easier cleanup/removal from the pan.

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