GENOISE
Genoise is a cake similar in texture to ladyfingers. After it is baked the layers can be cut into strips resembling the fingers.
Provided by Marian Burros
Categories dessert
Time 45m
Yield 2 layers
Number Of Ingredients 5
Steps:
- Grease two 9-inch round cake pans. Line each pan with a round of waxed paper; butter paper. Dust paper and sides of pans with flour; tap off excess.
- Place the eggs and sugar in a heatproof bowl; set bowl over pan of hot (not boiling) water. Beat at medium speed until mixture feels tepid, about 2 minutes. Remove from hot water. Continue beating until thick, light in color and tripled in volume, about 15 minutes.
- Sift flour several times with salt, then sift mixture, one half at a time, directly over egg mixture, gently folding in after each addition. Drizzle clarified butter very lightly over batter; fold in gently.
- Pour batter into prepared pans, dividing evenly. Bake 12 to 15 minutes at 400 degrees, until cake is golden brown. Remove from oven; invert pans on wire racks to release cake layers. Gently peel away waxed paper; let layers cool to room temperature.
- To use for tiramis u, cut each layer in half and then cut halves into strips 1 to 1 1/2 inches wide.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 10 grams, Carbohydrate 74 grams, Fat 26 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 14 grams, Sodium 238 milligrams, Sugar 50 grams, TransFat 0 grams
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Sad Sad
s.s82@gmail.comOverall, I'm really happy with this génoise cake recipe. It's a great addition to my baking repertoire.
Derrion Howard
howard.derrion61@hotmail.co.ukThis cake is a bit time-consuming to make, but it's definitely worth the effort.
Julien Matos
julien-m@hotmail.frI love how this cake is not too sweet. It's the perfect balance of flavors.
Afghan Pro
afghanp@yahoo.comThis cake is the perfect dessert for any occasion.
Dominic Danu
dd71@aol.comI've never had a génoise cake before, but this one has definitely made me a fan. It's so good!
Adana Koroma
koromaa@yahoo.comThis cake is so light and fluffy, it's like eating a cloud.
Md Nrulla
m@hotmail.comI made this cake for my friend's birthday and it was a huge success. She loved it!
peace eboagwu
e@hotmail.comThis cake is so delicious, I could eat it every day.
MOHAMMED NASIRU
mohammed.nasiru42@yahoo.comI've been looking for a good génoise recipe for ages. This one is a keeper! It's the perfect balance of light and airy.
Heidi Bragg
b91@aol.comThis génoise cake is the perfect canvas for any type of frosting or filling. I love how versatile it is.
Sonny McKirdy
m74@gmail.comI'm not much of a baker, but this recipe was easy to follow and the cake turned out great. I'll definitely be making it again.
muhamadou darboe
darboe-m@hotmail.comThis cake was a hit at my party! Everyone loved the delicate flavor and texture.
Darcey-may Simon
ds@yahoo.comI've tried many génoise recipes, but this one is by far the best. It's so simple to make and always turns out perfectly.
simon baker
simon.baker@yahoo.comThis génoise cake turned out so light and fluffy! It was the perfect base for my strawberry shortcake.