Genoise

Impasto per il dolce

Cooking With Nick Stellino
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Ingredients:

1 cup cake flour or 1 cup sifted all-purpose unbleached flour
1/2 cup superfine sugar
1/8 teaspoon salt
4 large eggs
1 1/2 teaspoons vanilla extract
2 tablespoons clarified butter*, reserved in a separate bowl
Makes 1 - 8 inch round cakes
Printable Version
Preparations for making a Genoise:
Have a freestanding mixer with a whisk attachment, or a hand mixer.
Have all the ingredients at room temperature
Have your 8 inch cake pan or an 8 inch spring form pan lined with a parchment paper, greased and floured before you start mixing.
Preheat oven to 350 degrees
Combine flour, sugar and salt, and sift twice onto a piece of parchment paper.
Using the whisk attachment on a freestanding mixer, or your hand held mixer, beat the eggs and the remaining sugar in a mixing bowl on medium speed. The eggs will become very light colored and the volume will triple. It will take about 4-6 minutes with a freestanding mixer, and approximately 15 minutes with a hand held mixer. When the eggs are whipped correctly, " ribbons " will drip as you stop the mixer and pull up the whisk. Add the vanilla extract.
Remove the bowl from the mixer and sprinkle about a third of the sifted flour and sugar over the top of the batter. Using a rubber spatula, gently fold flour into batter until just incorporated. Fold in the remaining flour in two more additions.
Spoon about a cup of batter into the melted butter, fold in gently and mix back into batter in mixing bowl. Pour into your prepared pans and bake immediately.
Bake until the top of the genoise is golden in color, and the cake pulls away from the sides of the pan about 20 minutes.
Let the cake cool before removing or releasing it from the pan. Turn it over to remove parchment paper.
Chef’s Tip:
To clarify butter, melt over low heat until the butter solids separate from the clear yellow liquid. Pour or spoon off solids, reserving liquid (clarified butter), for use in recipe. Dispose of solids.
©2013 Nick Stellino Productions