Genoise

A classic and all purpose sponge cake that adapts to any frosting or filling.

4 large eggs
½ cup granulated sugar
½ cup butter, clarified
7/8 cup flour
2 tsps. baking powder
1 tsp vanilla extract or you may use almond or any other of your choice

Preheat oven to 350 degrees F.

Butter and flour a 9 inch round cake pan.

• Run the sugar through your food processor with the blade in for 1 minute to make it finer consistency.

• Beat the eggs and sugar in a bowl over hot water until the mixture is thick and warm. Remove it from the hot water and beat it until it cools.
• You may use a hand held mixer for this.

• Melt the butter over hot water but do not allow it to get really hot.

• Sift the flour and return it to the sifter.
• Slowly sift the flour over the eggs and careful fold it with a long handled coarse whisk.

• When all the flour is sifted in, begin adding butter and vanilla.
• Don’t over mix at this stage.
• Sprinkle the butter in.

• Pour the batter in the pan and bake until a knife or toothpick inserted in the center comes out clean.
• 30 minutes should do it.

Genoise

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