Diana's Desserts - www.dianasdesserts.com

Basic Genoise (Sponge Cake)

Servings: Makes two 10-inch cakes
This rich, light cake is made with cake flour, a small amount of cornstarch, sugar, eggs, egg yolks 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. Genoise is an extremely versatile cake and is used for many elegant presentations such as petits fours, cake rolls and baked alaska.

5 eggs
2 egg yolks
3/4 cup (6 1/2 oz.) granulated sugar
1 tsp. vanilla extract
3/4 cup (6 1/2 oz.) cake flour
1/4 cup cornstarch
Pinch of salt

1. Preheat oven to 350 degrees F/180 degrees C. Coat two 10-inch round cake pans with shortening.

2. Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the mixer, add the vanilla and mix in.

3. Sift together the cake flour, cornstarch and salt. Fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.

4. Pour the batter into the prepared cake pans and put them immediately into the preheated oven. Bake until tops are springy to the touch, about 45-50 minutes.

5. Remove the cakes from the pans and cool on a wire rack. When cool, use a long serrated knife to slice off the tops of the cakes. For tiramisu or other layer cakes, divide each cake into three uniform layers with a serrated knife.

Makes two 10-inch cakes.

Source: DianasDesserts.com
Date: June 26, 2002