Genoise Cake

Directions

1. 1
   Preheat oven to 350F, slide rack onto the lower-middle level, and prepare your pan (see below).
2. 2
   Sift the flour with the 1 Tbs sugar and salt and reserve the clarified butter in a 2-quart bowl.
3. 3
   Beat the eggs in your mixer bowl with the remaining sugar and the vanilla until you have formed the ribbon.
4. 4
   At once, rapidly sift on and fold in a quarter of the flour, then half the rest of the flour, and finally the last of it.
5. 5
   Fold a large plop of this cake batter into the clarified butter, then fold the butter-batter back into the remaining batter.
6. 6
   Turn batter into prepared pan, filling it to no more than 1/4 inch of the rim.
7. 7
   Bang lightly on work surface to deflate bubbles, and bake 30 to 35 minutes, until puffed, lightly browned, and showing a faint line of shrinkage from sides of pan.
8. 8
   Let cool 20 minutes before unmolding onto a rack.
9. 9
   Let cool completely before filling and icing.
10. 10
    SERVING SUGGESTION: WHITE MOUNTAIN CHOCOLATE-FILLED GENOISE.
11. 11
    Prepare a double amount of the Italian meringue on page 102, and flavor half of it with chocolate, as directed.
12. 12
    Using a long, serrated knife, cut the cake in half horizontally.
13. 13
    Place bottom half on a rack set over a tray, and turn the top half cut side up.
14. 14
    Sprinkle both surfaces with rum-flavored imbibing syrup (see page 101), and spread the chocolate meringue over the bottom half.
15. 15
    Turn the top half cut side down over the filling, and frost the cake with the remaining white Italian meringue.
16. 16
    Before serving, dust with a sprinkling of grated chocolate.
17. 17
    CUP CAKES.
18. 18
    Use the preceding genoise batter for cup cakes, following directions for almond cup cakes on page 98, which are some of my favorites with fruit desserts and tea.
19. 19
    JELLY ROLLROULADE.
20. 20
    Preheat oven to 375F and set rack in lower middle.
21. 21
    Grease the inside of an 11-by-17-inch jelly-roll pan with soft butter and line with a sheet of wax paper, leaving an extra 2 inches of it at each end; butter the paper where it lines the pan.
22. 22
    Roll flour in the pan to cover inside and knock out excess.
23. 23
    Spread in the genoise batter and bake about 10 minutes, until cake is lightly colored and top feels springy.
24. 24
    Remove from oven.
25. 25
    The following maneuvers are to prevent cake from cracking.
26. 26
    Slice off 1/4 inch from each end of cake.
27. 27
    Sprinkle top with confectioners sugar.
28. 28
    Cover with a sheet of wax paper and a slightly dampened towel.
29. 29
    Set a tray over the top and reverse the two.
30. 30
    Holding an end of the wax paper, lift off the jelly-roll pan.
31. 31
    Then, very carefully, peel off the wax-paper backing.
32. 32
    Sift a 1/8-inch layer of confectioners sugar over the cake and roll it up in the damp towel; you may refrigerate it for a day or two.
33. 33
    If frozen, be sure it has thoroughly defrosted before unrolling.
34. 34
    Serving Suggestion: Apricot Roulade.
35. 35
    Unroll the cake, sprinkle with imbibing syrup (see page 101), spread on the apricot filling (page 103), and frost with meringue butter cream (page 102).
36. 36
    Smear inside bottom and sides lightly with softened butter.
37. 37
    Cut a sheet of wax paper to fit bottom exactly, press it in place, and butter it.
38. 38
    Pour 1/4 cup cake flour into pan, shake and turn in all directions to cover surface completely, turn pan upside down, and bang out excess flour.
39. 39
    To avoid trouble, especially when making pastries, measure your flour accurately.
40. 40
    For every recipe in this book, place the dry-measure cup on a large piece of wax paper.
41. 41
    Scoop the flour directly into the sifter, and sift it directly into the cup until overflowing, then, using the flat edge of a big knife, sweep off excess flour level with the rim.
42. 42
    When thoroughly cool, refrigerate in an airtight plastic bag for several days, or freeze for several weeks.