Genoise / Vanilla and Chocolate
This is a whole egg sponge cake. Genoise au Beurre is made with butter, has a richer taste and texture.
Genoise Ordinaire has no butter. Both are incredibly delicate and sometimes tend to fall or not rise at all.
4 large eggs strained
4 oz sugar
4 oz cake flour
pinch of salt
vanilla to taste
1/2 oz clarified butter (important that it is only tepid)
Variation: Chocolate Genoise sift 1/2 oz with the flour.
1) Eggs and sugar into mixing bowl. Whisk by hand over hot water bath for a few moments to liquify the eggs and melt the sugar. Do not cook the eggs!
2) Attach bowl to mixer and high speed to whip until quadrupled in size. When stops rising stop the mixer. You can deflate the eggs as they are very fragile.
Turn down speed to 1/2 speed and mix another 4 to 5 minutes.
3) the batter will deflate a little. The air bubbles get smaller and closer together, more uniform and the batter will increase in size once again and get smooth and shiny. Add the vanilla and mix 1 1/2 minutes more.
4) Reduce the speed to the lowest setting and “walk the batter”. this is the safe zone. and you can walk for a while before stopping the mixer.
5) Silt flour while continuously gently folding shake, fold, shake fold, etc. Be quite sure all of the flour is folded in prior to adding clarified butter.
6) Add the 1/2 oz butter in stages. Against the spatula and jiggle it to spread it over the entire batter. Fold in and repeat. Do not over mix.
7) pan the batter 8″ x 2″ well greased and lightly floured cake pans.
Bake 360º 20 to 25 minutes. Cool on reck 5 minutes before wrapping in plastic wrap.
Freezes for a month and best to use in recipe next day. Or, use today with fresh fruit and whipped cream.
Yield 16 portions.