Vanilla Genoise
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
46
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
6 large
Egg (separated)1.5 cups
Granulated Sugar1 tsp
Salt1 tsp
Vanilla Extract1 cup
Water (hot)1 cup
All-Purpose FlourDirections:
1
Special equipment: 11 x 17 x 1-inch baking tray, the bottom lined with parchment paper Preheat the oven to 350 degrees F
2
In a bowl of an electric mixer, combine the egg yolks, 1 cup of the sugar, salt, and vanilla
3
Using the whisk attachment on high speed whip until thick, 3 to 5 minutes
4
Reduce to medium speed and slowly add the hot water
5
Scrape down the sides of the bowl
6
Increase to high speed and again whip until thick
7
Fold in the flour and then the melted butter
8
Set aside
9
In a clean bowl of an electric mixer using the whisk attachment, whip the egg whites on medium speed until frothy
10
Increase to high speed and slowly add the remaining 1/2 cup sugar
11
Whip the egg whites until stiff and then fold them into the reserved batter
12
Gently spread the batter in the prepared baking tray
13
Bake until the cake is golden brown and springs back lightly when touched, about 20 to 25 minutes
14
Cool the cake in the pan
15
Remove the cake from the pan by running a knife along the inside edge of the pan and inverting it onto a work surface
16
Carefully peel off the parchment paper
17
The genoise can be made a day or two in advance
18
Store wrapped in plastic wrap at room temperature
19
It also freezes well