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
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
This Recipe for Gourmet's Genoise Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
Cooking Rule... If at first you don't succeed, order pizza. |
| Anonymous |
If you enjoy this Gourmet's Genoise Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This is a recipe for Gourmet's Genoise Cake from the recipe cookbook of Recipes-to-go (Dessert)
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Hunger is the best sauce in the world. |
| Cervantes |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
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