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Classic French Genoise Cake

in Diana's Recipe Book

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(total ratings: 2)
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Servings: Makes 1 (9-inch) genoise cake
What is a Génoise Cake?

Génoise [zhayn-WAHZ; zhehn-WAHZ] This rich, light cake is made with flour, sugar, eggs, butter and vanilla. It's similar in texture to a moist sponge cake. It was developed in Genoa, Italy, adapted by the French and is now baked by gourmet cooks throughout Europe and the United States. Génoise is an extremely versatile cake and is used for many elegant presentations such as petits fours, cake rolls and baked alaska.

Source: The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

2 tablespoons unsalted butter, melted
4 large eggs, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sifted cake flour

Position rack in lower third of oven; heat to 350 degrees F/180 degrees C. Grease and flour a 9-inch cake pan; set aside.

Melt butter in small saucepan over low heat. Pour into small mixing bowl; set nearby. Mix eggs, sugar, vanilla and salt in a large mixing bowl. Using an electric mixer, whip egg mixture until it has tripled in volume, about 4 to 5 minutes.Fold flour into mixture, one third at a time, just until incorporated. Pour about 1 cup of batter into the melted butter, and fold just until combined. Return butter mixture to reserved batter, and again fold to combine.

Pour batter into prepared pan. Smooth batter evenly. Bake in preheated oven for 20 to 22 minutes or until top springs back slightly when lightly touched. Cool 10 minutes, then run a table knife blade around the outside edge of cake, freeing the sides and allowing air to get under the layer. Invert cake onto rack and allow to cool completely.

Makes 1 (9-inch) genoise cake.

Source: DianasDesserts.com
Date: June 26, 2002-Recipe revised on November 6, 2006


Reviewer: DIANA
I tried this cake, it was so easy and yummy....

Reviewer: semone
This cake is very dry. When the cake is cooling: In a small saucepan mix: 1/2 Cup water and 1/2 Cut sugar and the juice of 1/2 lemon together in the saucepan and bring to a boil. Let it cool while the cake bakes. When the cake and the water mixture have both cooled: Take a pastry brush or a clean paint brush and brush the top and sides of the cake with the water mixture. Just brush it, don't make it soggy. Then find a recipe for Swiss, French, or Italian Buttercream and frost the cake with it. The cake is as light as a feather and the buttercream is the crowning glory to the cake. (Be sure that you beat the eggs until triple in volume. Just follow the recipe very closely.) It's worth the time and effort.


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