4 large eggs
2/3 cup sugar
2/3 cup flour
1/2 tsp salt
1 tsp vanilla
1/4 cup clarified butter, melted and ooled, to lukewarm
A Recipe for
Gourmet's Genoise Cake
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
This Recipe for Gourmet's Genoise Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
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The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
This is a recipe for Gourmet's Genoise Cake from the recipe cookbook of Recipes-to-go (Dessert)
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
In a metal bowl, whisk together the eggs and sugar. Set bowl on a pan
of simmering water, and whisk mixture until it is warm and the sugar
is dissolved. Remove bowl from pan and, with an electric mixer, beat
at moderate speed for 10-15 minutes or until it is triple in volume
and cooled to room temperature.
Meanwhile, sift flour with salt onto a sheet of wax paper. In a bowl,
combine the vanilla and butter. Sift and fold flour mixture into the
egg mixture in batches until the mixture is just combined. Stir a
fourth of the mixture into the butter, and fold the butter mixture
back into the batter.
Line bottom of a buttered 8-1/2-inch springform pan with wax paper,
butter the paper and dust with flour, shaking out the excess. Pour
batter into the pan, smoothing the top.
Bake in the middle of a preheated 350f oven for 30-35 minutes or
until a tester comes out clean. Let the cake cool in the pan on a
rack for 5 minutes, then remove side of pan, and invert onto the
rack. Remove paper carefully and let cake cool completely.
Gourmet Mag., Jan 91.
Serves: 1
Gourmet's Genoise Cake Recipe brought to you by Recipes To-Go