Butter sponge cake (genoise)
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Butter sponge cake (genoise)
  Butter    Cakes  
Last updated 6/12/2012 1:11:31 AM. Recipe ID 39048. Report a problem with this recipe.
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      Title: Butter sponge cake (genoise)
 Categories: Cakes
      Yield: 1 Servings
      2    Layer recipe
      6    Eggs; at room temperature
    3/4 c  Sugar
    1/2 ts Vanilla extract
      1 c  White Lily all-purpose flour
           -(or 2/3 cup all. purpose
           -flour and 1/3 cup cake
      6 tb Unsalted butter; melted and
  Preheat oven to 350. Butter and flour two 8 inch round cake pans.
  Place the eggs, sugar and vanilla extract in the bowl of electric
  mixer-if you have a whisk attachment, use it. Beat at high speed for
  10 minutes. The mixture should make a thick ribbon, should be pale
  yellow and should have at least tripled in volume. Gradually sift the
  flour into the mixture, using a rubber spatula or your hand to fold
  it in gently but thoroughly. Gradually fold in the butter. The butter
  is heavy and wants to sink to the bottom, so be sure you fold it in
  thoroughly. You should not have any flour lumps or butter streaks.
  Divide the batter between the 2 pans. Place on a cookie sheet and
  bake for 22 to 25 minutes, until pale golden brown, tops spring back
  when touched and cake shrinks slightly from sides of pan. Remove from
  oven. In 5 minutes, turn out onto wire racks. Cakes should be flat,
  without sagging, and soft and springy to the touch. When cool, store
  in plastic bags to keep from drying out. Cakes will keep several days
  without refrigeration.
  NOTE: Make sure your flour is at room temperature.
  1 Layer Recipe: 3 eggs, at room temperature
      1/3    cup plus 2 tablespoons sugar
      1.4    teaspoon vanilla extract 1/3 cup White Lily all-purpose
  flour 3 tablespoons unsalted butter, melted and cooled
  Follow directions for 2 layer cake.
  Chocolate Butter Sponge Cake
  Instead of 1 cup flour, use 2/3 cup flour and 1/3 cup cocoa. Sift

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Recipe ID 39048 (Apr 03, 2005)

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