Genoise

Directions

1. 1
   Coat a 12x16-inch rimmed baking sheet or a 9-inch round cake pan with cooking spray.
2. 2
   Line with parchment; coat with cooking spray.
3. 3
   Dust with flour, tapping out excess.
4. 4
   Stir together flour and salt into a medium bowl; set aside.
5. 5
   Preheat oven to 450F for sheet cake or 400F for round cake, with rack in lower third.
6. 6
   Put egg, egg yolks and granulated sugar in the heatproof bowl of an electric mixer.
7. 7
   Set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch.
8. 8
   Return bowl to mixer fitted with the whisk attachment.
9. 9
   Beat on medium-high speed for 2 minutes.
10. 10
    Raise speed to high.
11. 11
    Beat until mixture is pale and thick, about 4 minutes.
12. 12
    Remove bowl from mixer.
13. 13
    Sift flour mixture over the top; using a large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides.
14. 14
    When almost incorporated, pour melted butter down side of bowl; gently fold to incorporated completely.
15. 15
    Spread batter evenly in sheet pr pan with a large offset spatula.
16. 16
    Bake until golden brown and springy to the touch, about 6 minutes for 12x16-inch cake and 15 minutes for 9-inch round cake.
17. 17
    For the 12x16 -inch cake: Run a small knife around side of sheet; invert onto a wire rack.
18. 18
    Remove parchment, For the roll, transfer cake to a dish towel dusted with confectioners' sugar, and roll up starting at a short end for the torte, reinvert cake onto the rack.
19. 19
    Let cool completely.
20. 20
    For the 9-inch round cake: Let cool in pan on a wire rack for 15 minutes; run a small knife around sides of pan.
21. 21
    Invert onto rack; remove parchment, and reinvert onto rack.
22. 22
    Let cool completely.
23. 23
    Shave Chocolate for the decoration.