Cookstr.com

Genoise Cake

Updated February 23, 2016
This image courtesy of Joseph DeLeo

To Prepare the Cake Pan:

Smear inside bottom and sides lightly with softened butter. Cut a sheet of wax paper to fit bottom exactly, press it in place, and butter it. Pour 1/4 cup cake flour into pan, shake and turn in all directions to cover surface completely, turn pan upside down, and bang out exces flour.

Clarified Butter:

The simple system: the the butter and pour the clear yellow liquid off the milky residue.

The professional, long-keeping method: bring the buter to the slow boil in a roomy saucepan and boil until its crackling and bubbling almost cease; pour the clear yellow butter through a tea strainer into a jar, where it will keep for months in the refrigeratoro or freezer.

About6 cups of batter to make either 1 round 9-by-1½-inch cake, or 1 round 8-by-2-inch cake (can also make enough for 16 cupcakes, or a 12-by-16-inch sponge sheet)

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet

Recipe Coursedessert

Dietary Considerationpeanut free, soy free, tree nut free

Equipmentelectric mixer

Five Ingredients or LessYes

Mealdinner, lunch, tea

Taste and Texturebuttery, light, sweet

Type of Dishsponge cake

Ingredients

  • ½ cup plus 1/3 cup plain bleached cake flour (sifted and measured)
  • 1 tablespoon plus ½ cup sugar
  • ¼ teaspoon salt
  • ¼ cup warm clarified butter (see Note)
  • 4 large eggs
  • 1 teaspoon pure vanilla extract

Instructions

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