Diana's Desserts - www.dianasdesserts.com

Classic French Genoise Cake

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