A Genoise Cake is a starter cake for making different types of French desserts, straightforward and elaborate creations. It is light and airy and a favorite of many bakers because of its elastic and dry texture. A Genoise Cake is very absorbent and holds its shape well. It is often served with delicious cream and widely use in other cuisines as well because of its versatility. The best way to serve it plain is with a simple dust with confectioner’s sugar or a layer or filling of fruits.
A Genoise recipe, in my opinion, is very simple compared to other recipes. There is no need to use other special utensils. Enjoy!
Note: Image from Depositphotos.com
Recipe from: Carole Clements and Elizabeth Wolf-Cohen
- 3/4 cup flour
- pinch of salt
- 4 eggs at room temperature
- 2/ cup of superfine sugar
- 1/2 tsp vanilla extract
- 4 tbsp butter melted
- Preheat oven to 350 degree F. Lightly butter a 9 inch springform pan or deep cake pan. Line the based with nonstick baking paper, and dust lightly the base with nonstick with flour. Sift the flour and salt together twice.
- Half-fill a medium saucepan with hot water and set over low heat. Make sure water does not start to boil. Put the eggs in a heatproof bowl that just fits into the plan without touching the water. Using an electric hand mixer, beat the eggs at medium-high speed, and gradually adding the sugar, for 8-10 minutes until the mixture is very thick and pale and leaves a ribbon trail when the beaters are lifted. Remove the bowl from the pan, add the vanilla extract and continue beating until the mixture is cool.
- Using a whisk, fold in the flour mixture in three batches. Before adding the third batch, stir a large spoonful of the mixture into the melted butter to lighten it, then fold the butter into the remaining mixture with the last addition of flour. Work quickly, but gently, so the mixture does not deflate. Pour into the prepared pan, smoothing the top so the sides are slightly higher than the center.
- Bake in the oven for 25 - 30 minutes until the top of the cake springs back when touched and the edge begins to shrink away from the side of the pan. Place the pan along with the cake still inside on a wire rack to cool for 5 -10 minutes, then invert the cake onto the rack to cool completely. Peel off the paper carefully. Let completely cool, dust with confectioner's sugar or topped or filled with fruits mixture. Serve with tea or any other way you prefer.