Genoise is an especially light and soft sort of sponge, typically served with fresh fruit and cream and perfect for tea on a summertime's day. Genoise cake is used the lathering approach of cake-making, where the sugar and eggs are incorporated and carefully warmed, and afterwards beaten with a whisk till thick and foamy. It is a traditional, light and airy cake that utilizes air suspended in an egg foam, for its leavening, to provide it volume.
In some cases melted butter is folded in the end for additional taste. Some recipes utilize cake or all-purpose or cake flour or part cake and all-purpose flour.
Therefore genoise cakes are leavened just with the air whipped into the eggs instead of a chemical leavening agent like baking soda or baking powder, or a biological leavening agent like yeast.
� � cup sifted cocoa powder
� 6 eggs, at room temperature
� 1 cup sugar
� 1 tsp vanilla extract
� � cup unsalted butter, melted
2. Line 2 23-cm (9-inch) cake pans or springform pans with parchment paper.
3. Do not butter the sides.
4. In a bowl, integrate the flour and cocoa. Reserve.
5. In another bowl and utilizing an electrical mixer, beat the eggs, sugar and vanilla till the mix turns pale, enhances 4 times in volume and falls from the beaters in a ribbon, about 10 minutes.
6. Making use of a spatula, carefully fold in the melted butter.
7. Sift the flour mix onto the egg mix, carefully folding it in with a spatula as you go.
8. Pour the batter into the cake pans.
9. Bake till a toothpick placed in the centre comes out clean, about 25 minutes.
10. Let cool for about 10 minutes.
11. Run a thin knife around the edge.
Therefore genoise cakes are leavened just with the air whipped into the eggs instead of a chemical leavening agent like baking soda or baking powder, or a biological leavening agent like yeast.
Ingredients:
� � cup unbleached all-purpose flour� � cup sifted cocoa powder
� 6 eggs, at room temperature
� 1 cup sugar
� 1 tsp vanilla extract
� � cup unsalted butter, melted
Directions:
1. With the rack in the center position, pre-heat the oven to 180� C(350� F).2. Line 2 23-cm (9-inch) cake pans or springform pans with parchment paper.
3. Do not butter the sides.
4. In a bowl, integrate the flour and cocoa. Reserve.
5. In another bowl and utilizing an electrical mixer, beat the eggs, sugar and vanilla till the mix turns pale, enhances 4 times in volume and falls from the beaters in a ribbon, about 10 minutes.
6. Making use of a spatula, carefully fold in the melted butter.
7. Sift the flour mix onto the egg mix, carefully folding it in with a spatula as you go.
8. Pour the batter into the cake pans.
9. Bake till a toothpick placed in the centre comes out clean, about 25 minutes.
10. Let cool for about 10 minutes.
11. Run a thin knife around the edge.
