💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › italian › vanilla-… captured on 2022-06-11 at 23:56:53.

View Raw

More Information

-=-=-=-=-=-=-



                             VANILLA GENOISE

Recipe By     : COOKING LIVE SHOW #CL8785
Serving Size  : 0    Preparation Time :0:00
Categories    : New Text Import                  Cooking Live

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      large         eggs -- separated
   1 1/2  cups          granulated sugar
     1/2  teaspoon      salt
   1      teaspoon      vanilla extract
     1/4  cup           hot water
   4      tablespoons   (1/2 stick) unsalted butter, melted
   1      cup           all-purpose flour
                        Equipment:
                        11 x 17 x 1-inch baking tray,
                        the bottom lined with parchment paper


Preheat the oven to 350 degrees F.

In a bowl of an electric mixer, combine the egg yolks, 1 cup of the 
sugar,
salt, and vanilla. Using the whisk attachment on high speed whip 
until
thick, 3 to 5 minutes. Reduce to medium speed and slowly add the hot 
water.
Scrape down the sides of the bowl. Increase to high speed and again 
whip
until thick. Fold in the flour and then the melted butter. Set aside.

In a clean bowl of an electric mixer using the whisk attachment, whip 
the
egg whites on medium speed until frothy. Increase to high speed and 
slowly
add the remaining 1/2 cup sugar. Whip the egg whites until stiff and 
then
fold them into the reserved batter. Gently spread the batter in the
prepared baking tray. Bake until the cake is golden brown and springs 
back
lightly when touched, about 20 to 25 minutes.

Cool the cake in the pan. Remove the cake from the pan by running a 
knife
along the inside edge of the pan and inverting it onto a work 
surface.
Carefully peel off the parchment paper.

The genoise can be made a day or two in advance. Store wrapped in 
plastic
wrap at room temperature. It also freezes well

                   - - - - - - - - - - - - - - - - - -